first sink, the Wash Sink
designated for washing in a detergent solution to cut grease and remove food residue
second sink, in the middle, is the Rinse Sink
designated for rinsing
third sink in the sequence, the Sanitizing Sink
where dishes, utensils, and equipment are submerged in a sanitizing solution that kills remaining bacteria
Process for Using a 3-Compartment Sink
Wash items in first sink with detergent and warm water
Rinse or immerse the washed items in the middle sink to remove detergents
Sanitize the rinsed items in the final sink according to the manufacturer's guidelines
When to Change Water and Chemicals
Completely empty and clean all three sinks every four hours.
Use an approved test kit for determining sanitizer strength
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