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and the final rinse cycle achieves a utensil surface temperature of 160 degrees Fahrenheit as measured by an irreversible <br />registering temperature indicator; and water shall be maintained at not less than the temperatures stated in sub-subparagraphs a. <br />through e. below: <br />a. Single tank, stationary rack, dual temperature machine: <br />Wash temperature 140ºF. <br />Final rinse temperature 180ºF. <br />b. Single tank, stationary rack, single temperature machine: <br />Wash temperature 165ºF. <br />Final rinse temperature 165ºF. <br />c. Single tank, conveyor machine: <br />Wash temperature 140ºF. <br />Final rinse temperature 180ºF. <br />d. Multi-tank, conveyor machines: <br />Wash temperature 140ºF. <br />Pumped rinse temperature 160ºF. <br />Final rinse temperature 180ºF. <br />e. Single tank, pot, pan, and utensil washer, either stationary or moving rack: <br />Wash temperature 140ºF. <br />Final rinse temperature 180ºF. <br />f. Final rinse temperatures in this subsection apply to temperatures at the rinse manifold. <br />(c) Drying and handling – After sanitization, all equipment and utensils shall be air dried. Cleaned and sanitized equipment <br />and utensils and all single-service articles shall be handled in a way that protects them from contamination. <br />(d) Equipment and utensil storage – Cleaned and sanitized utensils and equipment and all single-service articles shall be stored <br />at least 6 inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust and other <br />means. The food-contact surfaces of fixed equipment shall also be protected from contamination. Equipment and utensils shall not <br />be placed under exposed sewer lines. The storage of food equipment, utensils or single-service articles in toilet rooms or vestibules <br />is prohibited. <br />Specific Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 1-1-77, Amended 1-6-81, Formerly 10D-13.26, Amended 2-21-91, <br />5-12-92, Retained here and Transferred to 7C-4.013, Amended 6-1-93, 8-28-96, Formerly 10D-13.026, Amended 3-15-98, 7-14-03. <br />64E-11.007 Sanitary Facilities and Controls. <br />(1) Water supply – The water supply shall be adequate, of safe sanitary quality and from an approved source in accordance <br />with provisions of Chapters 62-550 and 62-555, F.A.C., or Chapter 64E-8, F.A.C. Hot and cold running water under pressure shall <br />be provided in all areas where food is prepared and where equipment and multi-use utensils are washed. <br />(a) Transportation of water – All potable water not provided directly by pipe to the food service establishment from the source <br />shall be transported in a bulk water transport system and shall be delivered to a closed water system. <br />(b) Bottled water – Bottled and packaged potable water shall be obtained from a source that complies with the requirements of <br />Sections 500.147(3) and (4), F.S., and shall be handled and stored in a way that protects it from contamination. Bottled and <br />packaged potable water shall be dispensed from the original container. <br />(c) Steam – Steam used in contact with food or food-contact surfaces shall be free from any materials or additives other than <br />those specified in Title 21, Code of Federal Regulations 173.310. <br />(d) Ice – Ice making machines shall utilize water from an approved source and shall be constructed, located, installed, <br />operated and maintained so as to prevent contamination of the ice. They shall be kept clean and shall be stored and handled in a <br />sanitary manner. <br />(2) Sewage disposal – Sewage shall be disposed of in a public sewerage system or other approved sewerage system in <br />accordance with provisions of Chapter 64E-6 or 62-600, F.A.C., whichever is applicable. Grease interceptors shall be readily <br />accessible for cleaning. Grease interceptors shall be designed and installed in accordance with provisions of Chapter 64E-6, <br />F.A.C., or the applicable plumbing authority. <br />(3) Plumbing – Plumbing shall be sized, installed and maintained in accordance with provisions of the applicable plumbing <br />authority. The plumbing shall provide adequate quantities of potable water to required locations throughout the establishment, <br />prevent contamination of the water supply, properly convey sewage and liquid wastes from the establishment to the sewerage <br />system; and shall not constitute a source of contamination of food, equipment or utensils or create an unsanitary condition or <br />nuisance. <br />(a) Backflow – The potable water system shall be installed to preclude the possibility of backflow. Devices shall be installed <br />and maintained to protect against backflow and back siphonage at all fixtures and equipment where an air gap at least twice the