Section 11-50-51 - Sanitization of equipment and utensils(a) Equipment food-contact surfaces and utensils shall be sanitized.(b) Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.(c) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: (1) Hot water manual operations by immersion for at least thirty seconds and as specified in section 11-50-49(j);(2)Hot water mechanical operations by being cycled through equipment that is set up as specified in section 11-50-49(d), (k), and (l) and achieving a utensil surface temperature of one hundred sixty degrees Fahrenheit as measured by an irreversible registering temperature indicator; or(3) Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified in section 11-50-49(m). Contact times shall be consistent with those on EPA-registered label use instructions by providing: (A) Except as specified in subparagraph (B), a contact time of at least ten seconds for a chlorine solution specified in section 11-50-49(m)(1);(B) A contact time of at least seven seconds for a chlorine solution of fifty mg/L that has a pH of ten or less and a temperature of at least one hundred degrees Fahrenheit or a pH of 8.0 or less and a temperature of at least seventy-five degrees Fahrenheit;(C) A contact time of at least thirty seconds for other chemical sanitizing solutions; or(D) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in section 11-50-2. [Eff FEB 24 2014] (Auth: HRS § 321-11) (Imp: HRS § 321-11)