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Click ‘Get Form’ to open the Three-Compartment Sink document in the editor.
Begin by reviewing the layout of the form, which includes three designated sinks for washing, rinsing, and sanitizing. Familiarize yourself with each sink's purpose.
In the first section, labeled 'WASH', indicate the use of warm water and detergent at a minimum temperature of 110°F. You may add any specific notes regarding your washing process.
Proceed to the 'RINSE' section where you will confirm that clean water is used for rinsing. Ensure this section is filled out clearly.
In the 'SANITIZE' area, select your preferred sanitizing solution (Chlorine, Quaternary Ammonium, or Iodine) and input the required temperatures and contact times as specified in the document.
Finally, ensure all chemical solutions are tested for effectiveness using a test kit strip as per manufacturer directions and Texas Food Establishment Rules.
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What is the proper procedure for a 3 compartment sink?
Important: Never use your three compartment sink for anything other than cleaning, rinsing, and sanitizing dishes. Do not permit hand washing or the dumping of mop water in your three compartment sink.
What are the rules for a 3-compartment sink?
Correct Answer: Scrape leftover food off the dishes. Scrub dishes in warm soapy water in the first sink. Rinse dishes in warm, clean water in the second sink. Soak dishes in chemical sanitizing solution in the third sink. Air-dry the dishes.
What are the FDA requirements for a 3 compartment sink?
What are the proper 3-compartment sink temperatures? The washing compartment must be at least 100 degrees F, while sanitizing should be at least 75 degrees F if using a solution or 171 degrees F if using hot water. If you use a sanitizing solution, be sure to test strip to confirm its full strength.
26 Tex. Admin. Code 559.43 - Sanitation | State Regulations
A three- compartment sink must be used if washing, rinsing, and sanitizing utensils and equipment is done manually. Sinks must be large enough to permit the
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