When a dishwasher is not available, and single-service items are not used for food service, the FCCP shall ensure there shall be three (3) compartments with a drain board set-up for cleaning dishes. A four (4) step process shall include dishwashing, rinsing, sanitizing, and air drying all dishes and utensils. * Dishes shall be washed with soap in hot clean water. * Dishes shall be rinsed in hot clean water. * Dishes shall then be immersed for at least ten (10) seconds in a sanitizing rinse. The sanitizing rinse shall be EPA registered or a diluted bleach and water mixture. If using bleach, the FCCP shall follow the manufacturer's instructions when mixing for this purpose. * Dishes shall be air dried.
The provider handwashed dishware that was used for breakfast and then used for snack. When a dishwasher is not availble dishware and utensils that were used during a meal or snack must be cleaned and santized in accordance with this regulation before being used by children.