Summary
(Commercial Dish Machine Compliance & Sanitation Readiness)
Recommended by Aldevra for Restaurants, Schools, Healthcare & Government Facilities
Use this checklist at the start of every shift and again before any health inspection.
Machine Power & Start-Up
☐ Machine powers on correctly
☐ No error codes or warning lights active
☐ Emergency stop (if equipped) resets properly
☐ Conveyor/flight systems move freely (if applicable)
Why inspectors care: Non-functional machines invalidate warewashing entirely.
Water Supply & Pressure
☐ Incoming water pressure within manufacturer range
☐ Hot water available and stable
☐ No visible leaks in supply lines or valves
☐ Backflow prevention device in place (if required)
Why inspectors care: Inadequate pressure = failed sanitation.
Sanitizing Temperature or Chemical Verification
High-Temp Machines (Heat Sanitizing)
☐ Wash temp 150–165°F
☐ Final rinse reaches 180°F at the manifold
☐ Built-in thermometer working
☐ Surface thermometer (if used) reads 160°F+ on dish contact
Low-Temp Machines (Chemical Sanitizing)
☐ Correct sanitizer type installed (chlorine, quat, or iodine)
☐ Test strips available at the dish station
☐ Sanitizer concentration verified:
- Chlorine: 50–100 ppm
- Quat: 150–400 ppm
- Iodine: 12.5–25 ppm
Why inspectors care: If sanitizing cannot be verified, dishes are considered unsafe.
Scrap Screens, Filters & Wash Arms
☐ Scrap screens clean and seated properly
☐ Wash arms spin freely
☐ No food debris blocking spray holes
☐ Interior tank free from grease buildup
Why inspectors care: Dirty components = recirculated contamination.
Drainage & Air Gap
☐ Dishwasher drains freely
☐ No standing wastewater under the unit
☐ Indirect drain connection visible
☐ Proper air gap present at floor sink
☐ No drain odor or backflow
Why inspectors care: Direct connections or backups = automatic plumbing violation.
Chemicals & Detergents
☐ Detergent container filled
☐ Rinse agent filled
☐ Chemical pumps functioning
☐ No chemical residue left on dishes
☐ No over-foaming inside tank
Why inspectors care: Chemical imbalance triggers toxicity or ineffective sanitation citations.
Approved Items Only in the Dish Machine
Allowed
Plates, bowls, trays
Glassware (commercial-rated)
Stainless cookware
Utensils
NSF plastic food pans
Prohibited (Verify None Are Present)
☐ No wooden items
☐ No cast iron
☐ No hood filters
☐ No floor mats
☐ No mop heads
☐ No electrical components
Why inspectors care: Washing prohibited items causes cross-contamination and chemical transfer.
Drying & Storage
☐ Dishes allowed to air dry only
☐ No towel drying
☐ Clean dish racks stored off the floor
☐ No wet stacking
Why inspectors care: Towel drying = immediate re-contamination.
Water Treatment & Deliming
☐ Water filtration system operating
☐ No visible scale on heating elements
☐ Last deliming date recorded
☐ No white haze on interior surfaces
Why inspectors care: Scale reduces heat transfer and sanitizer effectiveness.
Documentation & Staff Readiness
☐ Preventative maintenance log available
☐ Chemical test strips present
☐ Staff can explain whether machine is:
☐ High-temp heat sanitizing
☐ Low-temp chemical sanitizing
☐ Staff can state required sanitizing levels
Why inspectors care: Inability to explain sanitation = management control violation.
Immediate Shutdown Triggers (Do NOT Operate If Any Apply)
⛔ Final rinse below 180°F (high-temp)
⛔ No chemical sanitizer detected (low-temp)
⛔ No air gap on drain
⛔ Heavy standing water under machine
⛔ Electrical faults or flashing error codes
⛔ Strong chemical odor on dishes
Aldevra Inspection-Readiness Tip
Most dishwasher inspection failures happen because daily verification is skipped—not because the machine is broken.
