§ 46.592. Manual warewashing machines.
If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall comply with the following:
(1) Be designed with an integral heating device that is capable of maintaining water at a temperature not less than 77°C (171°F).
(2) Be provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water.
This section cited in 7 Pa. Code § 46.501 (relating to acceptability of food equipment certified or classified for sanitation by an ANSI-accredited certification program); 7 Pa. Code § 46.671 (relating to equipment: good repair and proper adjustment); 7 Pa. Code § 46.691 (relating to utensils and temperature and pressure measuring devices: repair and calibration); and 7 Pa. Code § 46.774 (relating to storing clean items).
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