Any place where food is made or where reusable utensils and equipment are used must have manual ways to clean and sanitize those items effectively. This needs to be done as outlined in another specific section, Section 114099.

This law requires that surfaces and utensils that come in contact with food must be thoroughly cleaned. They should be washed either manually or mechanically to ensure all food particles and residues are removed. This can involve using detergents, hot water, and other cleaning tools or methods like brushes or high-pressure sprays.

This law outlines the requirements for manual dishwashing sinks used in washing, rinsing, and sanitizing kitchen equipment and utensils. Generally, such sinks must have three compartments and two metal drainboards. The compartments need to be big enough to fit the largest items being cleaned. If specific items can't fit or aren't designed for the sinks, other approved cleaning methods must be used instead. There's an exception for two-compartment sinks that were already in use as of January 1, 1996; these don't need to be replaced if using other approved cleaning methods and if installing a three-compartment sink is difficult. Approval from an enforcement officer is necessary to keep using these older sinks.

Restaurants and food service places must remove food scraps from dishes and equipment by scraping them into a trash bin or similar waste area before washing them, whether by hand or machine. If needed for thorough cleaning, they should also rinse, soak, or scrub the utensils and equipment before washing.

This law section outlines the requirements for manually washing dishes and utensils in food establishments. It mandates the use of a three-compartment sink for this process, ensuring that the washing solution is at least 100°F unless specified otherwise by the cleaning agent's label. Utensils must be rinsed with clear water before being placed in a sanitizing solution, and the specifics for manual and in-place sanitizing are detailed in another section (114099.6). Alternative methods may be used if approved by the relevant enforcement agency.

This law allows the use of alternative manual cleaning equipment for washing dishes or utensils when there are special needs, like fixed equipment or large utensils, and the health department has approved it. Such equipment can include high-pressure sprayers, foamers, specialized tools, or brushes. A two-compartment sink can also be used under certain conditions, such as limiting the types of utensils washed and sanitizing in batches. The cleaning solutions must be prepared and used immediately, following specific methods either with detergent sanitizers or hot water immersion. Continuous washing processes aren't allowed with a two-compartment sink.

In places where dishes are washed by hand, if hot water is used to sanitize them, the sink must have a built-in heater that keeps the water at least 171°F. Additionally, the sink should have a rack or basket to fully submerge the dishes and utensils in the hot water.

This law requires that in places where dishes are washed by hand, a thermometer or similar device must be available to regularly check the water temperature used for washing and sanitizing items.

This law outlines how to properly sanitize items by hand in a food facility. It specifies that the final sanitizing rinse can be done by soaking items in hot water at 171°F for at least 30 seconds, or by using different sanitizing chemicals for specified times. For example, you can use a chlorine solution for at least 30 seconds or iodine for one minute, among others. It also includes using ozone or other approved chemicals, following strict guidelines to ensure they meet federal regulations. Additionally, any other method must be approved by a relevant enforcement agency.

This law outlines how to sanitize dishes and utensils mechanically. You can either heat them to 160ºF using the right equipment or use chemical sanitizers in specific ways. If using chlorine, keep items in a 50 ppm solution for 30 seconds. If using iodine, use a 25 ppm solution for one minute. Any other chemical sanitizers must meet federal standards and follow both the sanitizer and machine manufacturer's instructions. Once sanitized, items should not be rinsed unless using specific machines that provide potable water and meet other safe operation requirements.

This law outlines the requirements for using mechanical dishwashers in food service settings. It states that the machines must be approved and used according to the manufacturer's guidelines. Items to be cleaned must be loaded in a way that allows them to be fully sprayed and drained. The process should use enough water and detergent, at proper velocity and concentration, to thoroughly clean utensils. Restricted food service facilities can use certain dishwashers without following another section of the law, as long as the dishwasher heats utensil surfaces to at least 160°F.

If you have a warewashing machine, it must have a data plate that's easy to read and located in a spot that's easy to access. This plate, which the manufacturer places on the machine, needs to detail how the machine is supposed to work. It should show the temperatures needed for washing, rinsing, and sanitizing, the required pressure for the sanitizing rinse if applicable, and how fast the conveyor moves or how long one cleaning cycle takes for stationary models.

This section explains the requirements for warewashing equipment in food service settings. Generally, there must be two metal drainboards: one for dirty items going into the wash and one for clean, sanitized items coming out. If a mechanical washer is used, these drainboards must be near the machine, but they can borrow from those used by manual sinks if nearby. Pot and pan washers can use similar setups or alternative official equipment that provides enough space. Additionally, there should be places to hold utensils before they're washed and after they're sanitized. All sinks and drainboards need to direct water to an approved waste system.

After cleaning and sanitizing, equipment and utensils must be air dried or used only after they've drained properly. They shouldn't be dried with cloths, although air-dried utensils can be polished with clean, dry cloths.

This law ensures that proper equipment is provided to test the effectiveness of sanitizing methods used in cleaning dishes by hand or machine. It also requires that the concentration of the sanitizing solution is measured accurately to ensure it is at the right strength.

This law outlines the safety requirements for drying agents used with sanitization. These agents must only include ingredients recognized as safe for food or specifically approved through various federal regulations. They can be recognized as safe for direct or indirect food contact, approved under previous sanctions, or identified through a regulatory process. Additionally, if chemicals are used for sanitization, the agents specifically must be approved for use with those chemical sanitizers.

This law specifies guidelines for dry cleaning methods used on food-contact surfaces. It states that dry cleaning methods like brushing or vacuuming should only touch areas with dry and non-hazardous food residues. Additionally, the cleaning equipment used for these tasks should only be used for this purpose and not for any other use.

This law requires that any surfaces of equipment and utensils that come into contact with food must first be cleaned and sanitized. This ensures that food is safe and free from contamination.

This law requires that all surfaces and utensils that come into contact with food must be visibly and physically clean. Cooking equipment and pans should not have built-up grease or other residues. Surfaces that do not come into direct contact with food should also be free from dust, dirt, and leftover food. When equipment is put back together after cleaning, it must be done in a way that prevents contamination of the surfaces that touch food.

This law requires that the surfaces of kitchen equipment and utensils that come into contact with food must be cleaned and sanitized regularly to prevent contamination. They must be cleaned before switching from one type of raw animal food to another, such as beef to poultry, unless the subsequent food requires a higher cooking temperature. Utensils should also be cleaned when changing from raw to ready-to-eat foods and between using raw produce and high-risk foods. Furthermore, food-contact surfaces should be cleaned every four hours if used with potentially hazardous foods, though this can vary based on temperature and use conditions.

Exceptions allow for less frequent cleaning in certain conditions, like using refrigerated rooms or specific serving situations, provided that temperatures and cleanliness standards are maintained. Equipment that does not contact potentially hazardous food should still be cleaned whenever contamination might occur, and at specified intervals for items like iced tea dispensers or ice bins.

If you're using fabric tools like towels or cloths around food, you need to make sure they're washed and sanitized either before or after using them to touch the food directly.

This law outlines how to properly store utensils during breaks in food preparation to ensure food safety. Utensils should be placed with handles above the food in non-hazardous ingredients or food containers that can be closed. They can also be placed on clean food prep surfaces if both the utensil and surface are cleaned regularly. For moist foods like ice cream, utensils can be stored in running water to keep them clean. If utensils are used only with non-hazardous foods, they can be stored in a clean, safe place. Utensils can also be kept in hot water of at least 135ºF, provided the water is changed to prevent buildup of residues.

This law outlines how food facilities in California should handle empty containers that are returned for refilling with food or beverages. Generally, these containers must be cleaned and refilled in approved venues unless exceptions apply. If a customer brings or returns a clean personal container for refilling, it can be filled and given back only to the original customer, and must meet specific reuse design standards. Food facilities are required to either keep these personal containers separate from serving surfaces or sanitize the surfaces every time they are used.

Additionally, facilities must have written plans to prevent cross-contamination and address waste water disposal, which should be accessible during inspections. Consumer-owned containers, if not specific to food, can be filled at water vending machines. Lastly, the law emphasizes the importance of adhering to proper handwashing protocols.

Food preparation sinks, handwashing sinks, and dishwashing equipment cannot be used for cleaning maintenance tools or for holding maintenance materials. They also shouldn't be used to dispose of mop water or other similar wastes.

If you're running a food business that was built or extensively remodeled before 1996, you might be allowed to wash your hands in the sink used for washing dishes if there's no separate handwashing station. However, if you use that sink for tasks like washing cloths, produce, or thawing food, make sure you clean and sanitize it both before and after each use for those purposes to keep everything hygienic.