3717-1-04.2(B)(4) Equipment, utensils, and linens: numbers and capacities

Before a two-compartment sink is used:

(a)

The license holder will have its use approved by the licensor; and

(b)

The license holder will limit the number of kitchenware items cleaned and sanitized in the two compartment sink, limit warewashing to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and:

(i)

Make up the cleaning and sanitizing solutions immediately before use and drain them immediately after use; and

(ii)

Use a detergent-sanitizer to sanitize and apply the detergent-sanitizer in accordance with the manufacturer's label instructions and as specified under paragraph (O) of rule 3717-1-04.4 of the Administrative Code; or

(iii)

Use a hot water sanitization immersion step as specified under paragraph (J)(3) of rule 3717-1-04.5 of the Administrative Code.