Statutes, codes, and regulations
Wyoming Administrative Code
Agency 010 - Agriculture, Dept. ofSubagency 0003 - Food Safety, Wyoming
Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS
Section 7-7 - Manual Warewashing, Sink Compartment Requirements

010-7 Wyo. Code R. § 7-7

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Current through April 27, 2019
Section 7-7 - Manual Warewashing, Sink Compartment Requirements

(a) Except as specified in Chapter 7, Section 7(c), a sink with at least three (3) compartments shall be provided for manual washing, rinsing and sanitizing equipment and utensils.

(b) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink or a warewashing machine, alternative equipment as specified in Chapter 7, Section 7(c), shall be used.

(c) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include:

  • (i) High-pressure detergent sprayers;
  • (ii) Low- or line-pressure spray detergent foamers;
  • (iii) Other task-specific cleaning equipment;
  • (iv) Brushes or other implements;
  • (v) Two (2)-compartment sinks as specified under Chapter 7, Section 7(d) and (e); or
  • (vi) Receptacles that substitute for the compartments of a multicompartment sink.

(d) Before a two (2)-compartment sink is used:

  • (i) The license holder shall have its use approved; and
  • (ii) The permit holder shall limit the number of kitchenware items cleaned and sanitized in the 2-compartment sink, and shall limit warewashing to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and shall:
    • (A) Make up the cleaning and sanitizing solutions immediately before use and drain them immediately after use, and
    • (A) Use a detergent-sanitizer to sanitize and apply the detergent-sanitizer in accordance with the manufacturer's label instructions and as specified under Chapter 7, Section 20; or
    • (B) Use a hot water sanitization immersion step as specified under Chapter 7, Section 22(a)(ii).

(e) A two (2)-compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process.

010-7 Wyo. Code R. § 7-7