How do you prepare a three bin sink to wash rinse and sanitize for optimal performance?
How do you prepare a three bin sink?
Wash, rinse, sanitize is the foundational cleaning sequence for all three-bin sinks and preparing those sinks for optimal performance comes first.
In a commercial environment cleanliness and preparation are two of the core steps to bringing a safe and quality food product to the public.
In most food preparation areas the cleaning will be centered around a three-bin sink.
These sinks will be arranged for you ahead of time with dispensers for both soap and sanitizer.
If you look at the dispensers, you should see…
One loaded with a white capsule called Sentinel. This is your sanitizer.
In the other dispenser, you will see either…
an orange capsule called Score,
a green one called Shamrock,
or a pink one called Delite.
Your manager has decided which of these Sunburst Chemicals detergents your department will use.
Before you get into the washing process, first, follow these steps in order to prepare a three-bin sink properly and for optimal performance.
- Ensure all three bins are clean.
- Start with the wash sink first. Rinse the bin out with water to be certain that any residue, such as food, grease, or soap film is cleared out.
- If there are large pieces of debris in the drain, pick them out with your hand and throw them away in a trash can.
- Once the sink is clean, check to be sure the stopper is in place.
- Then begin filling the wash sink with soap.
- Do this by pushing down the small black lever on the bottom right side of the soap dispenser until it points straight down.
This will begin filling the wash sink with soapy water.
As it is filling, use the soapy water to wash out the rinse and sanitize bins with a wash pad or stainless steel scrub pad.This helps to remove any contaminants, film, dirt, debris, or remnants from a prior wash.
While you are doing this, monitor the wash sink while it fills to the desired level.
Usually, this means a sink that is between one half and two thirds full.
Some times there is not sufficient water pressure to fill all three sinks at the same time, so it may be necessary to let the wash sink finish filling first.
Once it is finished filling, shut the dispenser off by lifting the black handle on the bottom right side of the soap dispenser until the water stops.
Then, fill the rinse sink in the middle with fresh water from the sink faucet until the water level is even with the soap sink.
Cold or warm water is ok.
Next, fill the sanitizer sink from the sanitizer dispenser in the same way you used the soap dispenser. Fill it to the level of the other two sinks.
The sanitizer is used to prevent contamination of the clean pots and pans after the wash is complete.
Testing the sanitizer is the last part of the process.
The health department mandates that you test sanitizer PPM or parts per million.
You can do this by using the test strips found in the sealed box on the wall next to the sanitizer dispenser.
This test and having the correct levels will ensure that all pots, pans, and dishes are protected from contamination after they are cleaned.
- First tear off a two inch strip of test paper from the test strip roll.
- Dip the strip into the sanitizer solution without touching the bubbles.
- If the strip is yellow simply dip it for one second in the water and remove it.
- If it is an orange test strip you should hold it under the water for ten seconds.
- Once the strip is extracted compare it to the chart on the side of the test strip container.
- The color of the wet end of the strip should match the color on the chart between 200 and 400 PPM.
- If this is so you are good to go
OR
If the setting is too high you can add water from the faucet until it is correct. - If it is too low inform and ask your manager for help.
After following each step of the process above, you will have professionally prepared your three-bin sink to wash, rinse and sanitize for optimal performance.
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