As it has been weeks or even months since you have been open, it is important to make sure that the low temperature dish machine is clean and operating properly. These machines are required to have a minimum wash/rinse temperature of 120°F (49°C). Chlorine, which is the most common chemical used for low temperature machines, is dispensed during the final rinse cycle that will sanitize the equipment. The concentration should be between 50-100ppm or what is recommended by the manufacturer – see the manufacturer’s instructions. You are required to have an unexpired chlorine test kit available.
• Employees must be trained properly and monitor the wash/rinse temperature and chlorine concentration to ensure the proper sanitization of your equipment.