Section 18.31.411. Design and construction: temperature measuring devices.

	(a)  The operator of a food establishment shall ensure that temperature measuring devices used in the establishment  
		(1) are designed to be easily readable;  
		(2) if used for measuring food temperature, do not have sensors or stems constructed of glass, except if the glass sensor or stem is encased in a shatterproof coating;  
		(3) if used for measuring food temperature or water temperature on a warewashing machine, are equipped with a numerical scale, printed record, or digital readout in increments no greater than 2_ F in the intended range of use; and   
		(4) if used for measuring ambient air or water temperature, are scaled only in Fahrenheit.  
	(b)  The operator of a food establishment shall ensure that, in a mechanically-refrigerated or hot food storage unit, the sensor of a temperature measuring device is located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically-refrigerated unit and in the coolest part of a hot food storage unit.  
	(c)  Except for equipment for which placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food, cold- or hot-holding equipment used for potentially hazardous food must be designed to include and must be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.  
	(d)  For manual warewashing that uses hot water for sanitizing, the operator of a food establishment shall ensure that the sanitizing compartment of the three-compartment warewashing sink is equipped with a temperature measuring device.  
	(e)  The operator of a food establishment shall ensure that each warewashing machine is equipped with machine-mounted or waterline-mounted temperature measuring devices that  
		(1) continuously measure the water temperature in each wash and rinse tank; and  
		(2) are installed in each wash and rinse tank and  
			(A) at the point where the water enters the hot water sanitizing final rinse manifold if the machine uses hot water for sanitizing; or  
			(B) in the chemical sanitizing solution tank, if the machine uses chemicals for sanitizing.  

Authorities

17.20.005;17.20.020;17.20.072;17.20.180;17.20.290;44.46.020

Notes

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

History

Eff. 12/28/2006, Register 180