Mich. Admin. Code R. 400.8325 - Dishwashing
Rule 325.
(1) All
tableware, utensils, food contact surfaces, and food service equipment must be
thoroughly cleaned and sanitized after each use. Multi-purpose tables must be
thoroughly cleaned and sanitized before and after they are used for meals or
snacks.
(2) Enamelware utensils are
prohibited.
(3) Reuse of single
service articles is prohibited.
(4)
Multi-use tableware and utensils must be cleaned and sanitized using 1 of the
following methods:
(a) A commercial
dishwasher.
(b) A residential
dishwasher with sanitizing capability.
(c) A 3-compartment sink to wash in the first
compartment, to rinse in the second compartment, and to sanitize in the third
compartment.
(d) A 2-compartment
sink for washing in the first compartment and rinsing in the second
compartment, and a third container suitable for complete submersion for
sanitizing.
(5) If the
manual washing method is used, as referenced in subrule (4)(c) and (d) of this
rule, all of the following must be done:
(a)
Rinse and scrape all utensils and tableware before washing.
(b) In the first compartment, wash using
detergent and water at or above 110 degrees Fahrenheit or at the temperature
specified by the detergent manufacturer.
(c) In the second compartment, rinse in clear
water making sure to remove all traces of food and detergent.
(d) In the third compartment or suitable
container, sanitize using 1 of the following methods:
(i) Immersion for not less than 30 seconds in
clean, hot water of not less than 171 degrees Fahrenheit.
(ii) Immersion with a food-grade sanitizing
solution mixed as described on the manufacturer's label for sanitizing. A test
kit or other device that measures the correct concentration of the solution
must be used when a chemical is used for sanitizing.
(e) Air dry on a clean and sanitized surface.
Do not use a towel for drying.
(6) Sponges must not be used in a food
service operation.
Notes
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
Rule 325.
(1) All tableware , utensils, food contact surfaces, and food service equipment must be thoroughly washed, rinsed, and sanitized after each use. Multipurpose tables must be thoroughly washed, rinsed, and sanitized before and after they are used for meals or snacks.
(2) Enamelware utensils are prohibited.
(3) Reuse of single service articles is prohibited.
(4) Multi-use tableware and utensils must be washed, rinsed, and sanitized using 1 of the following methods:
(a) A commercial dishwasher.
(b) A residential dishwasher with sanitizing capability.
(c) A 3-compartment sink and adequate drain boards.
(d) A 2-compartment sink for washing and rinsing, a third container suitable for complete submersion for sanitizing, and adequate drain boards.
(5) If the manual washing method is used, as referenced in subrule (4)(c) and (d) of this rule, all of the following must be done:
(a) Rinse and scrape all utensils and tableware before washing.
(b) Thoroughly wash in detergent and water.
(c) Rinse in clear water.
(d) Sanitize using 1 of the following methods:
(i) Immersion for at least 30 seconds in clean , hot water of at least 170 degrees Fahrenheit.
(ii) Immersion for at least 1 minute in a solution containing between 50 and 100 parts per million of chlorine or comparable sanitizing agent at a temperature of at least 75 degrees Fahrenheit. A test kit or other device that measures parts per million concentration of the solution must be used when a chemical is used for sanitizing.
(e) Air dry.
(6) Sponges must not be used in a food service operation.