As it’s been weeks or even months since you have been open, it is important to make sure that the temperatures for the wash and sanitize tanks are appropriate, that the sanitizing chemicals being used are being dispensed and are at the proper concentrations and that a thermometer is available at the sink the measure the temperatures.
The wash bay: The water must be maintained at a minimum of 110°F (43°C).
Rinse bay: This sink can be filled with hot water or you may use hot flowing water.
Sanitize bay: You can sanitize by heat or chemical in this bay but chances are good you’re using chemical sanitizers.
• Three chemical sanitizers you can use in the retail food industry are chlorine, iodine, or a quaternary ammonium compound (Quats). These chemicals shall be applied in accordance with the EPA-registered label use instructions. They each have temperature and contact times requirements that are required to kill 99.999% of germs. Refer to the manufacturer’s instructions for each.