18 AAC 31.416 - Equipment installation and location: sinks

(a) The operator of a food establishment shall ensure that self-draining sinks are provided as follows:

(1) for a food establishment that is extensively remodeled or began operation after May 1983, at least one utility sink, or curbed cleaning unit with a floor drain; the utility sink or curbed cleaning unit

(A) must be conveniently located for cleaning mops, filling mop buckets, disposing of mop water and similar liquid waste, and similar activities; and

(B) may not be located in a preparation, processing, or warewashing area, or in any other location that could cause the sink or unit to be a source of contamination to food, food-contact surfaces, linens, or single-service or single-service items;

(2) except for a specific food service operation listed in 18 AAC 31.525(b), or a market or food processing establishment as provided in (b) of this section, at least one handwash sink

(A) equipped as specified in 18 AAC 31.525;

(B) installed, as specified at 18 AAC 31.515, and located

(i) in the preparation area, except as provided in (ii) of this subparagraph;

(ii) in the warewashing area if the same employee who handles soiled utensils also handles cleaned utensils; the department will allow the installation of a single handwash sink if the operator demonstrates to the department's satisfaction that the single sink is convenient to the food preparation and the warewashing area and public health is protected; and

(iii) in or next to the exit of each toilet room described in 18 AAC 31.520; and

(C) that can be tempered to a temperature between 100 - 120º F by a mixing valve or combination faucet;

(3) except for a market or food processing establishment as provided in (b) of this section, at least one three-compartment warewashing sink unit; in addition,

(A) each warewashing sink compartment must be

(i) adequate for the complete immersion of most items; and

(ii) supplied with hot and cold potable running water under pressure;

(B) for manual warewashing that uses hot water for sanitizing, the sanitizing compartment of the three-compartment sink must be equipped with

(i) an integral heating device that will maintain the water at a temperature of 170º F or above; and

(ii) dish baskets that allow complete immersion of most items in the hot water; and

(C) self-draining drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation must be provided for necessary holding before cleaning and after sanitizing;

(4) for a bar or tavern, a fourth sink compartment for emptying drinks and handwashing in addition to compartments used for washing, rinsing, and sanitizing;

(5) a separate preparation sink

(A) if an establishment is extensively remodeled, has a significant change in its method of preparation or processing, or began operation after May 18, 1997; and

(B) if the menu or method of preparation or processing requires frequent soaking, rinsing, culling, or cleaning of raw ingredients or produce.

(b) The operator of a market or food processing establishment shall provide

(1) if the market or food processing establishment is constructed or extensively remodeled after May 18, 1997, at least one handwash sink equipped as specified at 18 AAC 31.525, and that can be tempered to a temperature between 100 - 120º F by a mixing valve or combination faucet; a handwash sink must be provided

(A) in the processing area; and

(B) in, or next to the exit of, each toilet room described in 18 AAC 31.520; and

(2) at least one three-compartment warewashing sink, equipped as specified at (a)(3) of this section, if

(A) equipment or utensils that must be disassembled for cleaning, as specified at 18 AAC 31.422, are used; and

(B) the market or food processing establishment is extensively remodeled or began operation after May 18, 1997.

Notes

18 AAC 31.416

Eff. 12/28/2006, Register 180

Authority:AS 17.20.005

AS 17.20.020

AS 17.20.072

AS 17.20.180

AS 17.20.290

AS 44.46.020