46:11:06:11Cleaning and sanitizing

kitchen equipment. For each building the provider of direct HCB services owns or leases, any kitchen equipment and utensils must be cleaned, rinsed, and sanitized after each use as provided in § 44:02:07:56 or 44:02:07:58. Utensils and equipment must be air dried. Kitchenware and food contact surfaces of equipment must be washed, rinsed, and sanitized by washing with a solution ratio of one-quarter ounce or one and one-half teaspoon of household bleach to one gallon of water, or the equivalent of any sanitizer purchased in place of the bleach, and approved by the division. Sanitize dining tables and other surfaces after each use and following any interruptions of operations during which contamination might have occurred to keep the equipment free of accumulations of dust, dirt, food particles, and other debris.

Source: 26 SDR 96, effective January 24, 2000; 27 SDR 63, effective December 31, 2000; 40 SDR 102, effective December 3, 2013; 43 SDR 9, effective August 2, 2016.