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How To Properly Use Your 3 Bay Sink
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- เผยแพร่เมื่อ 18 ส.ค. 2024
- Proper use of a 3 bay sink is essential for following the proper health & safety guidelines. Join us to see first hand how to ensure proper use of your 3 bay sink.
On break im owning my own Resturant employees work together as a team our Vice President us got together promoted all employees as a team. We talked kindly and professional about wash rinse sanitize the important thing is to move qick efficient about cleaning all the resturant dishes definitely all employees need a break. To work together as a team respecting one another working together as a team. Everything private discreet
Well said
Two comments, offered in the spirit of getting better and properly educating both installers and foodservice staff…
First, when testing sanitizer concentration - which appears to be some quat derivative based on orange test strips - always following test strip instructions which do not include moving/shaking the test paper once submerged in water. That can result in a false reading. And typically, quat test strip exposure time is 10 seconds, not 2-3 seconds as demonstrated. Regardless, always follow the testing instructions detailed on the bulk chemical label to ensure the test strips being used are the correct kind.
Second, the center faucet spigot - where the y-connector device was installed - should have a corresponding hose bibb backflow device. While the wall-mounted chemical dispenser likely has a built-in air gap (which is not easily visible/accessible) a hose bibb at the y-connector shut off guards against residual water in the hose from back-flowing into the potable water supply.
Thank u s0 much f0r this I have ab0ut 6 months of experience in dish washing and needed to learn how to properly test the water with the strip when I first started management acted as if it wasn't a big deal so now I have to go and try to figure out how to do it on my own. It's really embarrassing to admit that I still don't know how to do that. Been sitting here trying to find some proper video's on how to do this how to check the temp. I watched the safe serve training video once yet can't keep the dang training but I did write down all the notes sense this is what I see myself doing (being a dishwasher) and as of now trying to be a lead which my manager knows about but with only 6 months of training I feel like I'm not that good. I'm fast but it's been really tough. So yea just need to learn how to test dishwasher that's what I'm struggling with. The second paragraph I think I understand what you're talking about. I must admit I'm afraid to test the damn sanitizer I'm afraid my co workers will judge me it's really embarrassing.
@@mariahconklin4150 - appreciate the comment and glad my two cents helped! Regardless of how your manager reacted, if the sanitizer isn't at the correct concentration then whatever was washed will NOT be sanitized. Maybe your manager will understand this; improper sanitizer is a Priority (i.e., critical) violation when the health department finds it.
I have worked at a large grocery chain for over 10 years, not one department that handles uncooked meat, cheese or fish washes the equipment. Manager doesn't care if you wash the equipment, from tables, to cooking and serving trays correctly. The name of the game is serve the customer the products and get the money. Many sinks are broken and can't be used correctly etc. Workers do not CARE because they just to get the product to the customer and do not care that the trays, table etc are cleaned. When a customer is purchasing at the counter they see the sinks and table and think they are kept clean and safe! Sorry customers, trash, dirt and blood etc are left there until a worker is forced to clean up the place because the Health Department is due that day.
Yep same with my j0b I fe11 as th0ugh they act 1ike they care but they don't either..
How much is the dispenser and where can I get
The sanatizwr pump on mine isn’t working