1. Times and temperatures will vary from machine to machine.
2. Single dishwashers.
a. Minimum wash period of 40 seconds at 150 to 160 F.
b. Minimum rinse period of 10 seconds at 180 F.
3. Double tank dishwashers.
a. Minimum wash period of 7 seconds at 150 to 160 F.
b. Minimum final curtain rinse of 180 F for 1 second.
Are thermometers accurate?
(k) Do dishes and silverware air-dry readily?
Are motors and thermometers serviced periodically by the post
(m) Is steam or hot water leakage creating a safety hazard?
(n) Is the dishwashing machine adequately protected by safety valves
and pressure gauges?
(o) Is there a ventilating hood over the machine to carry off hot vapors?
(3) Emergency disinfection.
(a) If hot water is available, is a suitable chlorine solution used for
disinfection? Chlorine should be added on the basis of 1 level
spoonful (standard mess kit spoon) of high-test calcium hypochlorite
per 10 gallons of rinse (good for 40 men), or 1 package of
disinfectant chlorine (food service) in 25 gallons (this is normally
good for 100 men).
When chlorine is used, are three compartments used?
1. 1st compartment--hot or warm soapy water.
2. 2d compartment--warm (or cool) clear water.
3. 3d compartment--warm (or cool) chlorine rinse.