{"data":{"id":"us-va/2vac5-585-1680","jurisdiction":"us-va","citation":"2VAC5-585-1680","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 may 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 2. Agriculture","Agency 5. Department of Agriculture And Consumer Services","Chapter 585. Retail Food Establishment Regulations","Part IV. Equipment, Utensils, and Linens","Article 5. Maintenance and Operation"],"source_url":"https://law.lis.virginia.gov/admincode/title2/agency5/chapter585/section1680/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:45:02Z","sha256":"16a621292005c0959ea1209ed994556ecc44ab2eb5788a73405ce11f08009ef4","source_id":"us-va-vac","stale":false,"prev":"us-va/2vac5-585-1670","next":"us-va/2vac5-585-1690"},"notice":"GroundRules: Original legal text. Not legal advice."}