Manual warewashing - The wash solution in the sink must be maintained at a temperature of at least 110
o
F
(43
o
C) or the temperature specified on the cleaning agent manufacturer’s label. When hot water sanitization
is used at a manual warewashing sink, the sanitizing compartment must be provided with a system that will
maintain a temperature of at least 171
o
F (77
o
C).
Mechanical warewashing machines (including glass washers) - Hot water provided must meet minimum
temperature(s) specified on the warewashing machine’s data plate. Washing and sanitizing temperatures
specified on the data plate usually range from 120
o
F (49
o
C) to180
o
F (82
o
C). The wash temperature for a
chemical sanitizing mechanical warewasher may not be less than 120
o
F (49
o
C).
Hot water sanitizing temperatures entering the mechanical warewasher’s manifold may not exceed 194
o
F
(90
o
C). A booster heater may be needed to ensure the minimum hot water temperature specified on the data
plate is reached for the final rinse on a hot water sanitizing mechanical warewasher.
Ventilation
When necessary, ventilation of sufficient capacity should be provided to keep the facility free of excessive
heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
When ventilation hood systems are installed in food preparation and warewashing areas, they should be
designed to prevent grease or condensation from dripping or draining onto food, equipment or utensils.
Finishes (Indoor)
Indoor material finishes for floors, walls and ceilings must meet all requirements of Regulation 61-25, Retail
Food Establishments; however, some construction materials require special considerations.
When deciding on the materials and finishes to install, consideration should be given to the amount of
physical effort that may be required to clean and maintain the finish.
Finishes should be installed or applied according to manufacturer’s instructions.
Floors
Exposed concrete floors must be effectively sealed so that the surface is nonabsorbent.
In mechanical warewashing machine areas, floors such as terrazzo, quarry tile, epoxy, and sealed concrete
are recommended due to proven durability. Vinyl composition tile (VCT) is not recommended underneath a
mechanical warewashing machine because the moisture and heat generated by the equipment may affect
the durability of the tile. High heat equipment such as fryers may also affect the durability of VCT.
There are ceramic tiles available that imitate natural stones such as slate and limestone. Like natural
stones, some of the ceramic tiles are porous and absorbent. When installed in food preparation areas,
warewashing areas, storage areas, other areas that support food service or toilet rooms, the tile should be
sealed so that the surface is nonabsorbent and easily cleanable.
Porous and absorbent natural stone floors installed in food service, warewashing or storage areas should be
sealed so that the surface is smooth, easily cleanable and nonabsorbent. In toilet rooms, floors must be
cleanable and nonabsorbent. Some natural stones are soft and may not be durable when installed
underneath heavy food equipment.
Rubber flooring is a durable material for food service operations provided the right flooring is chosen for the
application. For example, rubber flooring designed for some sports surfaces tend to be light and spongy to