Three compartment sinks are commonplace in restaurants.
3 bay sink temperature.
Sanitize items in the third sink.
The third sink in the system may be the most important as it ensures that all bacteria is removed and killed.
The first compartment in the three bay sink should be filled with a solution of water and one of the following.
You may use an epa approved water sanitizer which usually comes in tablets or powder form.
Maximum hot water temperature for hand sinks in commercial kitchens enacted 10 02 2013 introduction.
It s a way to ensure that dishes are properly cleaned sanitized and ready to re use.
The fda requires water temperature at minimum of 110 degrees for washing dishes in a three compartment sink.
Three compartment sink air dry sink 2 rinse clean water sink 1 wash warm water and detergent minimum temperature of 110 f sink 3 sanitize how to sanitize all chemical solutions should be tested for effectiveness using a test kit strip.
Each compartment has its own dedicated purpose.
Use according to manufacturer s directions and the texas food establishment rules.
248 cmr 10 14 3 a lavatory faucets in public toilet facilities shall b.
With this handy step by step guide for 3 sink basin dishwashing it s even easier to remember the importance of each step.
Local health codes differ as to how long the dishes need to soak and at what temperature so be sure to inquire.
To follow food safety best practices the first two compartments should be 110 degrees fahrenheit while the temperature varies in the last compartment.
Depending on your local health codes the water s minimum temperature will need to be between 95 and 120 degrees fahrenheit so keep a thermometer nearby.
The 3 sink basin dishwashing system is a well known clean rinse sanitize and dry method in many restaurants and bars.
In the 2nd compartment rinse with hot clean water.
If dipping items change rinse water when dirty or full of suds.
Rinse sink compartment 2 the second step of the 3 compartment sink procedure is rinsing so the wareware should be transferred to the second rinsing compartment.
But as time wears on the temperature drops.
Rinse items in the second sink.
Check the time and temperature requirements for the sanitizer you are using and use a test kit to check concentration.
Spray with water or dip them into it.
In the 1st compartment wash with a clean detergent solution at or above 110 f or at the temperature specified by the detergent manufacturer.
The board of state examiners of plumbers and gas fitters board has voted to interpret the language in.
Remove all traces of food and detergent.
Soap detergent acid or alkaline cleaner degreaser or an abrasive cleaner.
Soaking washing rinsing and sanitizing.
Use the sink in the following manner.
