3 Bay Sink Temperature

With this handy step by step guide for 3 sink basin dishwashing it s even easier to remember the importance of each step.

3 bay sink temperature.

When first filled up with the use of a thermometer most operations can easily meet this. The first compartment in the three bay sink should be filled with a solution of water and one of the following. The fda requires water temperature at minimum of 110 degrees for washing dishes in a three compartment sink. 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 exact temperature of the rinse water depends on the local health codes but the absolute minimum is 120 f. Use according to manufacturer s directions and the texas food establishment rules. Local health codes differ as to how long the dishes need to soak and at what temperature so be sure to inquire. The third sink in the system may be the most important as it ensures that all bacteria is removed and killed.

You may use an epa approved water sanitizer which usually comes in tablets or powder form. 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. Maximum hot water temperature for hand sinks in commercial kitchens enacted 10 02 2013 introduction. 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.

It s a way to ensure that dishes are properly cleaned sanitized and ready to re use. The board of state examiners of plumbers and gas fitters board has voted to interpret the language in. Soaking washing rinsing and sanitizing. Remove all traces of food and detergent.

248 cmr 10 14 3 a lavatory faucets in public toilet facilities shall b. In the 2nd compartment rinse with hot clean water. The 3 sink basin dishwashing system is a well known clean rinse sanitize and dry method in many restaurants and bars. To follow food safety best practices the first two compartments should be 110 degrees fahrenheit while the temperature varies in the last compartment.

Soap detergent acid or alkaline cleaner degreaser or an abrasive cleaner. Spray with water or dip them into it. But as time wears on the temperature drops. Sanitize items in the third sink.

There are 5 steps for cleaning and sanitizing in a 3 compartment sink. Three compartment sinks are commonplace in restaurants. Use the sink in the following manner. Rinse items in the second sink.

Each compartment has its own dedicated purpose.