Inspections food safety

3-Compartment Sink / Warewashing Verification

3-comp sink wash-rinse-sanitize verification — wash ≥110°F, rinse, sanitize concentration, air dry.

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Built for: Restaurants Foodservice

What's inside this template

Setup

Wash compartment ≥110°F with detergent (critical · weight 1.0)
Rinse compartment clear hot water (critical · weight 1.0)
Sanitize compartment at correct concentration (critical · weight 1.0)

Process

Items pre-scraped before wash (critical · weight 1.0)
Items submerged for full sanitizer contact time (weight 1.0)
Items air-dry on rack (not towel-dried) (critical · weight 1.0)
Dish machine (if used) sanitizer-final-rinse working (weight 1.0)

Common use cases

Per-shift warewashing setup

Manual dishwashing verification

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Setup

Wash compartment ≥110°F with detergent Critical Auto-fail

Note required Weight 1.0

Rinse compartment clear hot water Critical

Weight 1.0

Sanitize compartment at correct concentration Critical

Note required Weight 1.0

Process

Items pre-scraped before wash Critical

Weight 1.0

Items submerged for full sanitizer contact time

Weight 1.0

Items air-dry on rack (not towel-dried) Critical Auto-fail

Weight 1.0

Dish machine (if used) sanitizer-final-rinse working

Weight 1.0