unit, scupper, or garbage receptacle or shall be removed in a Warewashing machine with a prewash cycle. If necessary for effective cleaning, Utensils and Equipment shall be preflushed, presoaked, (B) or scrubbed with abrasives. 4-603.13 Loading of Soiled Items, Warewashing Machines. Soiled items to be cleaned in a Warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that: (A) Exposes the items to the unobstructed spray from all cycles; and (B) Allows the items to drain. 4-603.14 Wet Cleaning. Equipment Food-Contact Surfaces and Utensils shall be effectively washed to remove or (A) completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices. (B) The washing procedures selected shall be based on the type and purpose of the Equipment or Utensil, and on the type of soil to be removed. 4-603.15 Washing, Procedures for Alternative Manual Warewashing Equipment. If washing in sink compartments or a Warewashing machine is impractical such as when the Equipment is fixed or the Utensils are too large, washing shall be done by using alternative manual Warewashing Equipment as specified in ¶ 4301.12(C) in accordance with the following procedures: (A) Equipment shall be disassembled as necessary to allow access of the detergent solution to all parts; (B) Equipment components and Utensils shall be scrapped or rough cleaned to remove Food particle accumulation; and Equipment and Utensils shall be washed as specified under ¶ 4603.14(A). (C) Rinsing Procedures. Washed Utensils and Equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-Sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before Sanitizing if using: (1) A 3-compartment sink, (2) Alternative manual Warewashing Equipment equivalent to a
unit, scupper, or garbage receptacle or shall be removed in a Warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, Utensils and Equipment shall be preflushed, presoaked, or scrubbed with abrasives. 4-603.13 Loading of Soiled Items, Warewashing Machines. Soiled items to be cleaned in a Warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that: (A) Exposes the items to the unobstructed spray from all cycles; and (B) Allows the items to drain. 4-603.14 Wet Cleaning. (A) Equipment Food-Contact Surfaces and Utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices. (B) The washing procedures selected shall be based on the type and purpose of the Equipment or Utensil, and on the type of soil to be removed. 4-603.15 Washing, Procedures for Alternative Manual Warewashing Equipment. If washing in sink compartments or a Warewashing machine is impractical such as when the Equipment is fixed or the Utensils are too large, washing shall be done by using alternative manual Warewashing Equipment as specified in ¶ 4301.12(C) in accordance with the following procedures: (A) Equipment shall be disassembled as necessary to allow access of the detergent solution to all parts; (B) Equipment components and Utensils shall be scrapped or rough cleaned to remove Food particle accumulation; and (C) Equipment and Utensils shall be washed as specified under ¶ 4603.14(A). Rinsing Procedures. Washed Utensils and Equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-Sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before Sanitizing if using: (1) A 3-compartment sink, (2) Alternative manual Warewashing Equipment equivalent to a
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