e. Dishwashing. (AR 40-5/TB MED 530)
(a) Are food and grease removed from dishes before the main wash
(b) Is the wash water warm enough to facilitate the effectiveness of
soap, but not enough to cause scalding, burning, or discomfort to
(c) Are wash and rinse sections kept free of grease during wash and
(d) Are dishes, trays, etc., sanitized by immersing for 30 seconds in
water at 170 F (accurate to plus or minus 3 F)? Is the heat
controlled by an adequate thermometer?
(e) Are dishes air-dried immediately after disinfection?
(f) Is the handling of dishes after disinfection kept to a minimum?
(2) Dishwashing machines. (AR 40-5)
(a) Does the spray-type or immersion dishwashing machine meet
National Sanitation Foundation (NSF) standards?
(b) Are utensils scraped and pre-washed before going into the machine?
(c) Are racks being overloaded with dishes or silverware?
(d) Are dishes placed edgewise in the rack with eating surface up?
(e) Are strainer pans removed and cleaned after each meal?
(f) Are curtains cleaned and air-dried for each meal?
(g) Is the hood left open to allow interior to dry between meals?
(h) Are the wash arms removed and the scale and sediment removed?
Are dishwashing machines operated at proper cycles IAW NSF
standards and temperatures? Are there time conveyors to assure
proper exposure per manufacturer's specifications on the machine