Run 3-Compartment Sink / Warewashing Verification — Free

Inspection Details

Shift and inspection time recorded

Inspector name recorded

Sink area in service and available for use critical (required)

Confirm the three-compartment sink is set up and available for manual warewashing during the shift.

Yes No N/A

Sink Setup and Sequence

Wash, rinse, and sanitize compartments identified and arranged in order critical (required)

Verify the sink compartments are clearly designated in the correct sequence for manual warewashing.

Yes No N/A

Wash compartment contains clean water at 110°F or higher critical (required)

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 critical (required)

Confirm the rinse compartment is filled with clean potable water and is not contaminated by wash or sanitizer solution.

Yes No N/A

Sanitize compartment contains approved sanitizer at correct concentration critical (required)

Verify sanitizer is mixed according to the manufacturer label and facility SOP, and concentration is within the approved range for the sanitizer in use.

Yes No N/A

Sanitizer test strips or meter available and within date critical (required)

Confirm the correct test method is available for the sanitizer being used and is not expired or damaged.

Yes No N/A

Warewashing Process Controls

Items are pre-scraped and visibly free of food debris before washing critical (required)

Verify food debris is removed before items enter the wash compartment.

Yes No N/A

Items are washed in the first compartment, rinsed in the second, and sanitized in the third critical (required)

Observe the manual warewashing sequence and confirm items move through the compartments in order without skipping steps.

Yes No N/A

Sanitizer contact time is followed per label or SOP critical (required)

Confirm items remain in the sanitizer solution for the required exposure time specified by the sanitizer label or facility procedure.

Yes No N/A

Clean utensils and wares are air dried only critical (required)

Verify items are placed on clean racks or surfaces to air dry and are not towel dried, stacked wet, or wiped with cloth towels.

Yes No N/A

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.

Yes No N/A

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.

Yes No N/A

Handwashing supplies available at nearby hand sink

Confirm soap, paper towels, and a usable handwashing sink are available near the warewashing area.

Yes No N/A

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 critical (required)

Confirm the inspection is complete and all critical items were verified.

Yes No N/A

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Run: 3-Compartment Sink / Warewashing Verification

Inspection Details

Sink Setup and Sequence

Warewashing Process Controls

Chemical Handling and Hygiene

Corrective Actions and Sign-Off

Get your results