Hot water and chemical

After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: 1. Hot water manual operations by immersion for at least 30 seconds as specified under 2VAC5-585-1670 ; P 2. Hot water mechanical operations by being cycled through equipment that is set up as specified under 2VAC5-585-1610 , 2VAC5-585-1680 , and 2VAC5-585-1690 and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator; P or 3. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under 2VAC5-585-1700 . Contact times shall be consistent with those on EPA-registered label use instructions by providing: a. Except as specified under subdivision 3 b of this section, a contact time of at least 10 seconds for a chlorine solution specified under subdivision 1 of 2VAC5-585-1700 ; P b. A contact time of at least seven seconds for a chlorine solution of 50 mg/L (ppm) that has a pH of 10 or less and a temperature of at least 100°F (38°C) or a pH of 8.0 or less and a temperature of at least 75°F (24°C); P c. A contact time of at least 30 seconds for other chemical sanitizing solutions; P or d. A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in 2VAC5-585-40 . P Statutory Authority: § 3.2-5121 of the Code of Virginia. Historical Notes: Derived from Virginia Register Volume 24, Issue 2 , eff. October 16, 2007; amended, Virginia Register Volume 32, Issue 22 , eff. July 12, 2016; Volume 37, Issue 19 , eff. June 24, 2021.