A restaurant causing a foodborne outbreak through contaminated food or water is a topic in the news nearly every day. Don't let your restaurant be one of those restaurants. Did you know most local health codes still require that you have a 3 compartment sink available if and when your ware washing fails. Yes, your dishwasher and some part your restaurant equipment will fail. Luckily, you covered under your manufacturer warranty. Some health codes may allow a 2 compartment sinks if you do low volume, but please check first. Restaurant managers and owners soon discover is that cleaning a busy, quick-service location can be a real challenge. A critical part of sanitation in a food service establishment is the proper cleaning and sanitizing of food contact surfaces. Foodborne illness often is caused by cross-contamination of surfaces or improper cleaning and sanitizing. It is estimated that 10% of all foodborne illness is caused in this way. All authorities stress the importance of thorough cleaning and rinsing of dishes, glasses, flatware, pots, pans, food preparation counters, knives, cutting boards, kettles, steamers, grills, and serving utensils must cleaned and sanitized regularly throughout the day, not just at closing. Pre-scrapping is the first step and pre-scrapping reduces the number of organisms on equipment surfaces, which reduces the amount of time the sanitizer needs to work. After pre-scrapping, the ware goes into the first sink which has a pot and pan detergent solution at about 100–120°F in the sink. Once washed, the ware is immersed in the second tank, which contains potable/tap (drinking quality) water. This rinses off the detergent residues. The ware is then immersed for 60 seconds in the third sink, which contains the sanitizing solution. For each type of chemical sanitizer, there is a minimum concentration of the sanitizer that must be present. One of the most common mistakes dishwashers make is only briefly immersing the ware in the third sink. It must stay immersed for 60 seconds to comply with the Environmental Protection Agency’s (EPA) requirements. Some states require even longer immersion times.