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b. A minimum of 12.5 parts per million of available iodine in a solution with a pH not higher than five and a temperature not <br />less than 75 degrees Fahrenheit; <br />c. Any other chemical sanitizing agent which has been demonstrated to the satisfaction of the department to be effective and <br />non-toxic under use conditions and for which a suitable field test is available, as described herein. Such other sanitizing agents, in- <br />use solutions, shall provide the equivalent sanitizing effect of a solution containing at least 50 parts per million of available <br />chlorine at a temperature not less than 75 degrees Fahrenheit. The concentration and contact time for quaternary ammonium <br />compounds shall be in accordance with the manufacturer’s label directions. <br />d. A test kit or other device that accurately measures the parts per million concentration of the solution shall be available and <br />used when chemicals are used for sanitization. <br />3. Fixed equipment and equipment too large to treat by methods 1. and 2. above, may be treated: <br />a. With live steam from a hose, free from material or additives other than those specified in Title 21 Code of Federal <br />Regulations 173.310; or <br />b. By boiling water rinse from a hose; <br />4. When hot water is used for sanitizing, the following facilities shall be provided and used: <br />a. An integral heating device or fixture installed in, on, or under the sanitizing compartment of the sink capable of maintaining <br />the water at a temperature of at least 170 degrees Fahrenheit; and <br />b. A digital or numerically scaled indicating thermometer, accurate to plus or minus 3 degrees Fahrenheit convenient to the <br />sink for frequent checks of water temperature. <br />(b) Mechanical – Cleaning and sanitizing may be done by spray type or immersion dishwashing or by any other type of <br />machine or device if it is demonstrated that it thoroughly cleans and sanitizes equipment and utensils. These machines and devices <br />shall be properly installed and maintained in good repair. Machines and devices shall be operated in accordance with the <br />manufacturer’s instructions and specifications, which must be attached to the machine. Utensils and equipment placed in the <br />machine shall be exposed to all dishwashing cycles. Automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer <br />injectors, if any, shall be properly installed and maintained. All dishwashing machines shall be thoroughly cleaned at least once a <br />day, or more when necessary, to maintain them in a satisfactory operating condition. <br />1. The pressure of final rinse water supplied to spray type dishwashing machines shall not be less than 15 nor more than 25 <br />pounds per square inch measured in the water line immediately adjacent to the final rinse control valve. A one-fourth inch IPS <br />valve shall be provided immediately upstream from the final rinse control valve to permit checking the flow pressure of the final <br />rinse water. <br />2. Machine or water line mounted digital or numerically scaled indicating thermometers, accurate to plus or minus 3 degrees <br />Fahrenheit, shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final <br />rinse water as it enters the manifold. <br />3. Rinse water tanks shall be protected by baffles, curtains or other effective means to minimize the entry of wash water into <br />the rinse water. Conveyors in dishwashing machines shall be accurately timed to assure proper exposure times in wash and rinse <br />cycles in accordance with manufacturer’s specifications attached to the machines. <br />4. Drain boards shall be provided and be of adequate size for the proper handling of soiled utensils prior to washing, and of <br />cleaned utensils following sanitization, and be so located and constructed as not to interfere with the proper use of the dishwashing <br />facilities. This does not preclude the use of easily movable dishtables for the storage of soiled utensils or the use of easily movable <br />dishtables for the storage of clean utensils following sanitization. <br />5. Equipment and utensils shall be flushed or scraped and, when necessary, soaked to remove gross food particles and soil <br />prior to being washed in a dishwashing machine, unless a prewash cycle is part of the dishwashing machine operation. Equipment <br />and utensils shall be placed in racks, trays, or baskets, or on conveyors, in a way that food-contact surfaces are exposed to the <br />unobstructed application of detergent wash and clean rinse waters and that permits free draining. <br />6. Machines using chemicals for sanitization may be used, provided that: <br />a. The temperature of the wash water shall not be less than 120 degrees Fahrenheit. <br />b. The wash water shall be kept clean. <br />c. Chemicals added for sanitization purposes shall be automatically dispensed. <br />d. Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with the manufacturer’s <br />specifications for time and concentration. <br />e. The chemical sanitizing rinse water temperature shall not be less than 75 degrees Fahrenheit nor less than the temperature <br />specified by the machine’s manufacturer. <br />f. Chemical sanitizers used shall meet the requirements of subsection 64E-11.006(5)(a), F.A.C., of this chapter. <br />g. A test kit or other device that accurately measures the parts per million concentration of the solution shall be available and <br />used. <br />7. Machines using hot water for sanitizing may be used provided that wash water and pumped rinse water shall be kept clean;