Section 18 AAC 31.412 - Design and construction: warewashing machines(a) If a warewashing machine uses fresh hot water at line-pressure as a final sanitizing rinse, the operator of a food establishment shall ensure that the warewashing machine is equipped with a pressure gauge or similar device that measures and displays the water pressure in the supply line immediately before entering the warewashing machine. If the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse control valve, the pressure gauge or similar device must be mounted in a one-fourth inch iron pipe size valve.(b) The operator of a food establishment shall ensure that each warewashing machine is equipped with self-draining drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation for necessary holding before cleaning and after sanitizing.(c) If a warewashing machine is installed after December 28, 2006, the operator of a food establishment shall ensure that (1) an easily accessible and readable data plate is affixed to the machine by the manufacturer; the data plate must indicate the machine's design and operating instructions, including the (A) temperatures required for washing, rinsing, and sanitizing as specified in 18 AAC 31.422 - 18 AAC 31.424;(B) pressure required for the fresh hot water sanitizing rinse, unless the machine is designed to use only a pumped or recirculated sanitizing rinse; and(C) conveyor speed for conveyor machines or cycle time for stationary rack machines; and(2) the machine is equipped with a visual means to verify that detergents and sanitizers are delivered, or with a visual or audible alarm to signal if the detergents and sanitizers are not delivered, to the respective washing and sanitizing cycles.Eff. 12/28/2006, Register 180Authority:AS 17.20.005
AS 17.20.020
AS 17.20.072
AS 17.20.180
AS 17.20.290
AS 44.46.020