NAC446.345. Dishwashing machines: General requirements.

     1. Cleaning and sanitizing may be done by dishwashing machines which spray or immerse the dishes or by any other type of machine or device if the machine or device thoroughly cleans and sanitizes the equipment and utensils. These machines and devices must be properly installed and maintained in good repair.

     2. Machines and devices must be operated in accordance with the manufacturer’s instructions.

     3. Utensils and equipment placed in the machine or device must be exposed to all dishwashing cycles.

     4. Dispensers of automatic detergents, wetting agents and liquid sanitizers must be properly installed, operated and maintained.

     5. The pressure of the water used for the final rinse in dishwashing machines may not be less than 15 nor more than 25 pounds per square inch, measured in the waterline immediately adjacent to the valve that controls the final rinse. A 1/4-inch (6.35 millimeters) internal pipe size valve and pressure gauge mounted in the valve must be used immediately upstream from the valve that controls the final rinse to permit a check of the pressure of the flow of the water. The pressure gauge must have an accuracy of plus or minus 2 pounds per square inch in the 15 to 25 pounds per square inch use range. The provisions of this subsection do not apply to pumped or recirculated rinse.

     6. An indicating thermometer which is numerically scaled, mounted in the machine or at the waterline and accurate to plus or minus 2°F (1°C) must be used to indicate the temperature of the water in each tank of the machine and the temperature of the water used for the final rinse as it enters the manifold.

     7. Tanks for water used to rinse the dishes must be protected by baffles, curtains or other effective means to minimize the entry of the water used to wash the dishes. Conveyors in dishwashing machines must be accurately timed to ensure proper exposure in all cycles in accordance with the manufacturer’s specifications.

     8. Integral drain boards of an adequate size that are self-draining must be used for the proper handling of soiled utensils before washing and of clean utensils following sanitization and must be located and constructed so that they do not interfere with the proper use of the dishwashing facilities.

     9. Equipment and utensils must be flushed or scraped and, if necessary, soaked to remove gross particles of food and other soil before being washed in a dishwashing machine unless the machine has a prewash cycle. Equipment and utensils must be placed in racks, trays, baskets or on conveyors so that surfaces coming in contact with food are exposed to the unobstructed application of detergent and clean water.

     10. Equipment and utensils must drain freely.

     11. Dishwashing machines and devices must have an easily accessible and readable plate that is affixed to the machine by the manufacturer and indicates the machine’s design and operating specifications. All dishwashing machines must conform to the manufacturer’s specifications.

     [Bd. of Health, Food Establishments Reg. Art. 5 § 5.4 subsecs. 5.4.15-5.4.20, eff. 9-17-82]—(NAC A 10-14-88; 5-23-96)