Cleaning Procedure 3 Compartment Sink

Clean scrape or soak items as necessary before washing.

Cleaning procedure 3 compartment sink.

Rinse items in the second sink. Step 5 step 2 fill a 2 5 gallon clean utility bucket with warm water from the sink and pump oz. How to clean and sanitize in a 3 compartment sink rinse scrape or soak all items before washing them. For more information and resources on food safety visit.

A three compartment sink is as it sounds three compartments set up side by side. Replace the water when the suds are gone or the water is dirty. However since guidelines include the prewashing step and the step where we lay the dishes aside to air dry as well it is safe to say that the 3 compartment sink procedure actually has 5 steps it total. Of dawn from the dawn bottle into the utility bucket.

Spray with water or dip them into. Replace the water when the. The kitchen shall be equipped with an approved food preparation table or countertop. If a separate preparation sink is not available in the kitchen the fruits and vegetables must be washed at the 2 or 3 compartment sink.

Wash them in a detergent solution at least 110 f 43 c. Three compartment sink operation the two steps in the three compartment sink procedure that use chemicals are the washing and sanitizing steps although rare today sanitizing can also be done by heat alone. Using the spray bottle with the sanitizer wet all surfaces of the 3 compartment i k b i th iti f th discard the debris in the trash container. Proper three compartment sink wash sequence and procedure clean and sanitize all compartments and drain boards before each use.

Wash them in a detergent solution at least 110 f 43 c. Stack dirty dishes on the drain board nearest the sink used for washing. Prewash wash rinse sanitize air dry. Fruit and vegetable washing procedure.

All fresh fruits and vegetables shall be washed before being cooked or consumed. Older food service establishments may only have two compartment sinks. Spray with water or dip them into it. Sanitize each sink and drainboard.

Rinse items in the second sink. Do not wash utensils and prep food in sinks at the same time. Step 1 start with a clean 3 compartment sink. Clean items in the first sink.

Soiled utensils clean utensils wash rinse sanitize drain board drain board hot soapy hot clean 50 ppm chlorine. Step 2 fill wash compartment of 3 compartment sink to fill line and add pot pan detergent 2oz per 10 gallons of water step 3 fill sanitizer compartment of 3 compartment sink to fill line and add barrier ii quat sanitizer 2 5oz per 10 gallons of water step 4 fill middle rinse sink with clean water. Do not wash mops and or hands in the three compartment sink. If necessary items can be rinsed or soaked.