4.3 NUMBERS AND CAPACITIES

4-301.11 Cooling, Heating, and Holding Capacities.

EQUIPMENT for cooling and heating FOOD, and holding

cold and hot FOOD, shall be sufficient in number and

capacity to provide FOOD temperatures as specified under

Chapter 3. P

4-301.12 Manual Warewashing, Sink Compartment Requirements.

(A) Except as specified in Paragraph (C) of this section, a

sink with at least 3 compartments shall be provided for manually

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washing, rinsing, and SANITIZING EQUIPMENT and

UTENSILS. Pf

(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, a WAREWASHING machine or alternative

EQUIPMENT as specified in

Paragraph (C) of this section shall be used. Pf

be used when there are special cleaning needs or constraints and

its use is APPROVED. Alternative manual WAREWASHING

EQUIPMENT may include:

(1) High-pressure detergent sprayers;

(2) Low- or line-pressure spray detergent foamers;

(3) Other task-specific cleaning EQUIPMENT;

(4) Brushes or other implements;

(5) 2-compartment sinks as specified under Paragraphs

(D) and (E) of this section; or

(6) Receptacles that substitute for the compartments of a

multicompartment sink.

(D)Before a 2-compartment sink is used: