The person-in-charge shall ensure that: Food contact surfaces of equipment and utensils are effectively cleaned and sanitized by: Removing soil and food particles by one or more of the following: Flushing; Soaking; Scraping; Cleaning with a suitable commercial detergent; Rinsing with potable water; and Sanitizing, using: Immersion in hot water of 170°F or higher temperature for at least 30 seconds; Immersion in a chemical sanitizer that is proven to kill pathogens effectively: In accordance with the manufacturer's label use instructions; or As set forth in §C(1) of this regulation; or For equipment that is not sanitized by the methods set forth in §C(1) of this regulation: Live steam from a hose, provided that the steam can be confined within the equipment; A rinse with boiling water; or A spray or swab with a chemical sanitizing solution of at least the minimum strength stated in §C(1) of this regulation; Cleaning and sanitization occur: As often as needed to prevent food contamination; After each use; Between an interruption in food preparation greater than 4 hours; and Except for food contact surfaces of equipment or utensils within holding units that are maintained at proper temperatures, after a continuous use of 4 hours; When sanitizer is used for the manual sanitization of food contact surfaces of equipment and utensils: The minimum level of sanitizer provided is: 50 parts per million chlorine with a minimum water temperature of 75°F and a minimum contact time of 7 seconds; 12.5—25 parts per million iodine with a minimum water temperature of 75°F and a minimum contact time of 30 seconds; or The concentration indicated on the manufacturer's label with a minimum contact time of 30 seconds for quaternary ammonium compound; and A test kit or other device that accurately measures concentration of the sanitizer in parts per million is provided and used to check that the minimum level of sanitizer is accurate; When hot water is used as the sanitizing agent in manual operations, a graduated thermometer is provided that is: Accurate within plus or minus 2°F; Calibrated annually or more frequently; Located near the sink; and Used frequently to check water temperature; A three-compartment sink is: Provided and used wherever warewashing is conducted manually; Adequate in length, width, and depth to accommodate the largest equipment items and utensils; Supplied with hot and cold running water at each sink compartment; and If used for tasks other than warewashing, such as washing wiping cloths or produce or thawing food: Is washed and sanitized before and after the sink is used for a different task; and Does not contain an automatic chemical dispenser; Dish tables or integral drainboards are: Of adequate size for proper handling of soiled utensils before washing and for cleaned utensils following rinsing or sanitization; Located and constructed so the tables or drainboards do not interfere with the proper use of the warewashing facilities; and Not required for cooks' and bakers' rinse sinks; When spray-type warewashing machines are used: The machines are installed: According to manufacturer's specifications; and To provide effective cleaning and sanitization of equipment and utensils; The manufacturer's specifications are listed on a data plate that is permanently affixed to the machine; If manufacturer's specifications for wash and rinse water temperature do not exist, the following standards are followed: For machines using chemical sanitization, the wash and final rinse water temperature is at least 120°F; or For machines using hot water sanitization, the wash water is at least: 160°F for single tank conveyor machines; and 150°F for other types of machines; For machines using hot water sanitization, the final or fresh rinse water temperature is at least: 180°F at the entrance of the manifold; or 160°F when a pumped rinse is provided; Wash water is kept clean and rinse water tanks are protected by: Distance; Baffles; or Other means to minimize the entry of wash water into the rinse water; The flow pressure is not less than 15 or more than 25 pounds per square inch on the water line immediately adjacent to the final rinse control valve; Except for a pumped or recirculated final rinse, a pressure gauge is provided immediately upstream from the final rinse control valve to check the flow pressure of the final rinse water; and An easily readable thermometer is provided to measure water temperature with an accuracy of plus or minus 2°F: In each tank of the warewashing machine; and As the final rinse water enters the manifold; Jets, nozzles, and all other parts of each machine are maintained free of: Chemical deposits; Debris; and Other soil; and If used, automatic detergent dispensers are maintained and operating; All warewashing machines are thoroughly cleaned as often as needed throughout the day to: Prevent recontamination of equipment and utensils; and Ensure that the equipment performs the equipment's intended function; A pre-rinse device is provided for all warewashing machines; Equipment and utensils are placed in racks, trays, baskets, or on conveyors after flushing, scraping, or soaking so that food contact surfaces are: Subject to unobstructed application of detergent wash; Rinsed thoroughly with clean rinse water to remove particulate matter and detergent residues; and Drained; Warewashing machines using chemicals for sanitization meet the following additional requirements: Chemicals added for sanitization purposes are automatically dispensed; and The chemical sanitizer used: Is listed in 21 CFR §178.1010; and Provides the equivalent bactericidal effect of a solution containing at least 50 parts per million of chlorine; and A test kit or other device that accurately measures the concentration of the sanitizing solution is used; Written approval is obtained from the approving authority when any other type of machine, device, or facilities and procedures for warewashing will be used based on a review that indicates compliance with §A of this regulation; Non-food contact surfaces of equipment are cleaned frequently enough to preclude the accumulation of soil residues; and Wiping cloths are: Used only for wiping food spills; Free of food debris when used dry for wiping food spills on tableware; and Rinsed and stored in one of the sanitizing solutions specified in §C(1) of this regulation when used wet for wiping spills from the surfaces of equipment.