{"data":{"id":"us-va/12vac5-421-1360","jurisdiction":"us-va","citation":"12VAC5-421-1360","heading":"Manual warewashing equipment, heaters and baskets","body":"If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be:\n\n1. Designed with an integral heating device that is capable of maintaining water at a temperature not less than 171°F (77°C);Pf and\n\n2. Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water.Pf","path":["Title 12. Health","Agency 5. Department of Health","Chapter 421. Food Regulations","Part IV. Equipment, Utensils, and Linens","Article 2. Design and Construction"],"source_url":"https://law.lis.virginia.gov/admincode/title12/agency5/chapter421/section1360/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:50:16Z","sha256":"287589ac2428add26c3192d48809f193dac7786c4cfedd5eee69a06e8a378bfb","source_id":"us-va-vac","stale":false,"prev":"us-va/12vac5-421-1350","next":"us-va/12vac5-421-1370"},"notice":"GroundRules: Original legal text. Not legal advice."}