Manager Only Decision Tree

STEP 1: Is the Dish Machine Currently Able to Sanitize?

Ask ONE critical question first:
Is the dish machine achieving proper sanitization right now?

☐ YES → Go to STEP 2
☐ NO → Go to STEP 5 (Emergency Mode)

Sanitization Means:

• High-Temp: Final rinse consistently at 180°F
• Low-Temp: Chemical sanitizer in correct ppm range, verified by test strips

If you cannot verify temperature or ppm, the machine is legally considered NON-SANITIZING → Emergency Mode applies.

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STEP 2: Are All Supporting Systems Operational?

All of the following must be YES to stay open under normal operations:

☐ Booster heater functioning (if high-temp)
☐ Chemical pumps working (if low-temp)
☐ Water pressure stable
☐ Drains flowing freely
☐ No wastewater backing up
☐ No electrical faults or alarm codes
☐ No visible sewage, grease, or standing wastewater
☐ Test strips available and current

ALL YES → Stay Open Under Normal Operations
ANY NO → Go to STEP 5 (Emergency Mode)

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STEP 3: Can Staff Demonstrate Proper Sanitizing Knowledge?

Randomly ask any dishroom employee:

• “How does this machine sanitize?”
• “What temperature/ppm is required?”
• “Where are the test strips?”
• “What do we do if the machine goes down?”

Staff can answer correctly → Continue Operating
Staff cannot answer → Retrain Immediately or Enter Emergency Mode

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STEP 4: Documentation Check (Inspection Protection)

☐ Daily temp/chemical logs current
☐ PM logs available
☐ Emergency SOP posted
☐ Service provider contact list available

All present → Continue Operations
Missing logs do NOT force closure, but increase inspection risk

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STEP 5: EMERGENCY MODE — DISH MACHINE CANNOT SANITIZE

You must now determine if manual warewashing can legally replace the dish machine.

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STEP 6: Is a Functional Three-Compartment Sink Available?

All must be YES:

☐ Sink 1: Wash with detergent at 110°F+
☐ Sink 2: Clean rinse water
☐ Sink 3: Sanitizer available:

• Chlorine 50–100 ppm
• Quat 150–400 ppm
• Iodine 12.5–25 ppm
• OR 171°F hot water (rare)

☐ Test strips onsite
☐ Staff trained on procedure
☐ Air-drying space available
☐ No wastewater overflow

ALL YES → Go to STEP 7
ANY NO → IMMEDIATE SHUTDOWN REQUIRED

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STEP 7: Can Operations Be Reduced to Match Manual Capacity?

Ask:

☐ Can volume be reduced?
☐ Can menu be limited?
☐ Can disposables be used (if AHJ allows)?
☐ Can ware flow be controlled to avoid pileups?
☐ Can staff maintain sanitizer verification?

YES → Stay Open in Emergency Mode
NO → CLOSE UNTIL EQUIPMENT IS REPAIRED

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EMERGENCY MODE RULES (When Staying Open Without a Dish Machine)

If operating without a dish machine:

• Manual sink process only
• Test sanitizer every shift
• Log results
• Strict air-dry only
• Reduced menu & service volume
• No high-grease production
• Continuous management oversight
• Service technician dispatched immediately

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IMMEDIATE CLOSURE IS LEGALLY REQUIRED IF:

• No three-compartment sink available
• No sanitizer available
• No test strips available
• No water service
• No drainage (backups, overflows)
• Sewage exposure
• Staff not trained on emergency procedure
• Chemical dosing failure with no backup
• Booster heater failure with no manual alternative

At this point, remaining open creates strict liability exposure.

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STEP 8: Documentation & Inspector Protection

When in Emergency Mode, the manager must document:

• Date & time of failure
• Equipment affected
• Cause (if known)
• Emergency procedure activated
• Sanitizer test results
• Technician contacted
• ETA provided

This documentation often prevents:

• Immediate shutdown orders
• Repeat inspection penalties
• Management control citations

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Aldevra Management Rule

Managers never decide to stay open based on business pressure. The decision is based solely on whether legal sanitation can be maintained at that moment.