Summary
Commercial Kitchen Warewashing, Sanitation & Workflow System
Use this checklist to verify that every required component is present, correctly placed, and operational.
1. Core Warewashing Equipment
☐ Commercial NSF-Certified Dishwasher (Dish Machine)
☐ Undercounter
☐ Door-Type (Hood)
☐ Conveyor
☐ Flight-Type
☐ Manufacturer & Model: __________________________
☐ High-Temp (180°F) or Low-Temp (Chemical): ☐ High ☐ Low
☐ Booster Heater (If High-Temp): ☐ Yes ☐ No
☐ Final Rinse Temp Verified at 180°F (High-Temp): ☐ Yes ☐ No
☐ Chemical Injection System (If Low-Temp): ☐ Yes ☐ No
2. Three-Compartment Sink System (Required in Most Jurisdictions)
☐ Sink 1 – Wash (110°F+ with detergent)
☐ Sink 2 – Rinse (clean potable water)
☐ Sink 3 – Sanitize (chemical or 171°F hot water)
☐ Chemical Test Strips at Sink Station
☐ Indirect Drain with Air Gap
☐ Proper Drain Board or Landing Space
3. Hand Sink (Dishroom-Dedicated)
☐ Dedicated Hand Sink in Dish Area
☐ Hot & Cold Water
☐ Soap Dispenser
☐ Paper Towels or Air Dryer
☐ Hand Sink Not Blocked by Racks or Carts
Blocked hand sinks are a common inspection failure.
4. Pre-Rinse & Scraping Equipment
☐ Pre-Rinse Power Spray Hose
☐ Backflow Prevention Device
☐ Scrap Trough OR
☐ Covered Trash Bin at Scrape Station
☐ Compost Bin (If Required/Used by Facility)
☐ Strainer Baskets at Sinks & Floor Sinks
5. Dish Tables & Workflow Surfaces
Dirty Side (Before Dishwasher)
☐ Dirty Infeed / Scrape Table
☐ Stainless Steel, NSF
☐ Splash Guards in Place
☐ Trash & Compost Located Under or Beside
Clean Side (After Dishwasher)
☐ Clean Outfeed Table
☐ Air-Dry Landing Space
☐ No Dirty Traffic Crossing Clean Table
Dirty and clean zones must be physically separated.
6. Drying & Clean Storage Equipment
☐ NSF Drying Racks
☐ Slanted Drain Boards
☐ Polymer Storage Racks
☐ Stainless Wall Shelving
☐ All Clean Storage:
☐ Off the Floor
☐ Protected from Splash
☐ Not Under Plumbing
7. Racks, Carts & Transport
☐ Plate Racks
☐ Glass Racks
☐ Silverware/Flatware Soak Bins
☐ Tray Racks (If Applicable)
☐ Dish Carts / Dollies
☐ Conveyor Load Carts (If Institutional)
8. Water Treatment & Protection Systems
☐ Sediment Filter
☐ Carbon Filter (If Chlorine/Chloramine Present)
☐ Water Softener
☐ Brine Tank Accessible
☐ RO System (If Required for Spot-Free Glassware)
☐ Deliming Schedule Established
Missing water treatment is a leading cause of early machine failure and warranty denial.
9. Drainage, Grease & Waste Handling
☐ Indirect Drain with Air Gap at Dish Machine
☐ Floor Sink at Dishwasher
☐ Floor Sink Strainers Installed
☐ Grease Interceptor (Passive or Automatic)
☐ Scrap Trough Drain (If Installed)
☐ No Standing Water Under Equipment
10. Ventilation & Environmental Controls
☐ Type II Condensation Hood (If Required)
☐ Ducting Installed
☐ Make-Up Air Provided
☐ No Excessive Steam Accumulation
11. Safety Equipment
☐ Non-Slip Dishroom Floor Mats
☐ Wet-Floor Signs
☐ Cut-Resistant Gloves
☐ Heat-Resistant Gloves
☐ Eye Wash Station (If Required by Code)
☐ GFCI Outlets Near Water
12. Chemical Management & Test Equipment
☐ Detergent Supply
☐ Rinse Agent Supply
☐ Sanitizer Supply (Low-Temp or Sink)
☐ Chemical Pumps Working
☐ Test Strips:
☐ Chlorine
☐ Quat
☐ Iodine
☐ SDS Sheets for All Chemicals
13. Monitoring, Logs & Inspection Readiness
☐ Daily Dishwasher Temperature Log
☐ Daily Chemical Verification Log
☐ Preventative Maintenance Log
☐ Water Treatment Maintenance Log
☐ Staff Training Records
☐ Emergency “Dishwasher Down” SOP
Most Common Missing Items Found During Inspections
- No test strips
- No air gap at drain
- No water softener on hard water
- No drying racks
- Blocked hand sink
- Trash bins far from scrape station
- No PM logs
- Clean storage under plumbing
Buyer / Project Sign-Off (Optional)
Facility Name: ______________________________
Project Manager: ___________________________
Equipment Vendor: __________________________
Inspection Date (If Applicable): ____________
☐ All critical dishroom equipment verified
☐ Workflow supports dirty-to-clean separation
☐ Utilities and drainage compliant
☐ Staff training planned or completed
Signature: _________________________ Date: __________
Aldevra Best-Practice Reminder
A dishroom is a system—not a single machine. Missing one support component can shut down the entire operation.
