Dish Pit Setup / Closing

Pre-open setup + close-of-night closing for dish pit. Includes dish machine final-rinse temperature verification (≥180°F or chemical sanitizer dose).

Inspection Details

• Inspection type selected
• Inspection date and time recorded
• Dish pit location identified
• Inspector or shift lead name recorded
• Reference SOP available to inspector
  Verify the current dish pit opening/closing SOP or site procedure is available for reference.

Pre-Open Setup

• Dish area floors, sinks, and work surfaces are clean and free of debris
• Three-compartment sink or dish station is assembled and ready for use
• Wash, rinse, and sanitize solutions are set up correctly
  Verify each sink or station is filled and labeled according to site procedure.
• Detergent, sanitizer, and test strips are available at the dish pit
• Clean racks, bus tubs, and utensil holders are available
• Handwashing supplies are stocked and accessible
  Soap, paper towels, and a clear handwashing sink must be available within the dish area or immediate work zone.

Dish Machine Readiness and Sanitation

• Dish machine exterior and interior are clean
• Spray arms, curtains, screens, and strainers are installed and unobstructed
• Final-rinse temperature verified at or above 180°F
  Record the measured final-rinse temperature for high-temperature sanitizing machines. FDA Food Code 2022 requires a final rinse of at least 180°F at the manifold for hot-water sanitization.
• Chemical sanitizer dose verified for low-temperature machine
  Record sanitizer concentration when the machine uses chemical sanitization instead of high-temperature final rinse.
• Machine cycle runs without leaks, alarms, or abnormal noise

During Service Controls

• Dirty and clean dish flow is separated
• Food debris is removed from wares before washing
• Chemical containers are labeled and stored away from food-contact items
• PPE is available and used as required
  Verify gloves, apron, and eye protection are used when handling chemicals or hot wares per site procedure.

Closing and Shutdown

• All wares are washed, rinsed, sanitized, and air-dried
• Dish machine is drained, cleaned, and left in accordance with manufacturer instructions
• Screens, strainers, and scrap trays are emptied and cleaned
• Detergent and sanitizer are secured and stored properly
• Floors are swept and mopped, and slip hazards are removed
• Dish pit area is left organized and ready for the next shift

Inspector Sign-Off

• Corrective actions documented for any deficiencies
• Inspector signature