3-Compartment Sink / Warewashing Verification

Per-shift verification of 3-compartment sink setup: wash 110°F+, rinse, sanitize at correct concentration, air dry.

Inspection Details

• Shift and inspection time recorded
• Inspector name recorded
• Sink area in service and available for use
  Confirm the three-compartment sink is set up and available for manual warewashing during the shift.

Sink Setup and Sequence

• Wash, rinse, and sanitize compartments identified and arranged in order
  Verify the sink compartments are clearly designated in the correct sequence for manual warewashing.
• Wash compartment contains clean water at 110°F or higher
  Measure the wash-water temperature. FDA Food Code guidance commonly requires wash water at 110°F or higher for manual warewashing.
• Rinse compartment contains clean potable water
  Confirm the rinse compartment is filled with clean potable water and is not contaminated by wash or sanitizer solution.
• Sanitize compartment contains approved sanitizer at correct concentration
  Verify sanitizer is mixed according to the manufacturer label and facility SOP, and concentration is within the approved range for the sanitizer in use.
• Sanitizer test strips or meter available and within date
  Confirm the correct test method is available for the sanitizer being used and is not expired or damaged.

Warewashing Process Controls

• Items are pre-scraped and visibly free of food debris before washing
  Verify food debris is removed before items enter the wash compartment.
• Items are washed in the first compartment, rinsed in the second, and sanitized in the third
  Observe the manual warewashing sequence and confirm items move through the compartments in order without skipping steps.
• Sanitizer contact time is followed per label or SOP
  Confirm items remain in the sanitizer solution for the required exposure time specified by the sanitizer label or facility procedure.
• Clean utensils and wares are air dried only
  Verify items are placed on clean racks or surfaces to air dry and are not towel dried, stacked wet, or wiped with cloth towels.

Chemical Handling and Hygiene

• Chemical containers are labeled and stored away from food-contact items
  Confirm sanitizer and other chemicals are properly labeled and stored to prevent contamination of food-contact surfaces.
• Employee uses required PPE for chemical handling
  Verify gloves, eye protection, or other PPE required by the chemical label and facility SOP are used when mixing or testing sanitizer.
• Handwashing supplies available at nearby hand sink
  Confirm soap, paper towels, and a usable handwashing sink are available near the warewashing area.

Corrective Actions and Sign-Off

• Any deficiency documented with corrective action
  Record any non-conformance, the immediate correction taken, and whether the sink was returned to service.
• Inspection completed and reviewed
  Confirm the inspection is complete and all critical items were verified.