{"data":{"id":"us-va/12vac5-421-1680","jurisdiction":"us-va","citation":"12VAC5-421-1680","heading":"Mechanical warewashing equipment, hot water sanitization temperatures","body":"A. Except as specified in subsection B of this section, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold shall not be more than 194°F (90°C), or less than: Pf\n\n1. For a stationary rack, single temperature machine, 165°F (74°C);Pf or\n\n2. For all other machines, 180°F (82°C).Pf\n\nB. The maximum temperature specified under subsection A of this section does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.","path":["Title 12. Health","Agency 5. Department of Health","Chapter 421. Food Regulations","Part IV. Equipment, Utensils, and Linens","Article 5. Maintenance and Operation"],"source_url":"https://law.lis.virginia.gov/admincode/title12/agency5/chapter421/section1680/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:50:16Z","sha256":"b18660e53bfa10e1072b54110652953b89c9d417c7a8f1a425904e961793dfe0","source_id":"us-va-vac","stale":false,"prev":"us-va/12vac5-421-1670","next":"us-va/12vac5-421-1690"},"notice":"GroundRules: Original legal text. Not legal advice."}