Summary
Emergency Warewashing, Compliance & Business Continuity Plan
If your commercial dishwasher (dish machine) goes down, you cannot continue operating normally unless you have an approved manual sanitizing process in place. Inspectors view this as a high-risk sanitation scenario, and improper response can result in:
- Immediate shutdown
- Food-contact surface violations
- Emergency reinspection
- Lost revenue
- Liability exposure
The good news: You can often remain open—if you follow proper emergency warewashing procedures.
Step 1: Immediately Stop Using the Dishwasher
Do not continue to run:
- Low-temp machines with no sanitizer
- High-temp machines not reaching 180°F
- Machines with drain backups
- Units displaying electrical error codes
- Machines leaking wastewater onto the floor
Running a non-sanitizing machine is considered worse than hand washing incorrectly because it creates a false sense of sanitation.
Step 2: Activate the Three-Compartment Sink Emergency Protocol
This is why health departments still require a three-compartment sink—even when you have a dishwasher.
The Legal Emergency Manual Wash Process
Sink 1 – WASH
Hot water + detergent
Minimum 110°F
Scrape + wash ALL items
Sink 2 – RINSE
Clean potable water
Removes soap and food residue
Sink 3 – SANITIZE
Choose ONE of the following:
Test strips must be onsite.
Items must air dry only.
Step 3: Reduce Menu & Dish Usage Immediately
To stay operational and compliant:
Switch to:
- Disposable plates and cutlery (if allowed by local code)
- Reduced menu offerings
Eliminate:
- Multi-course plate changes
- Excess cookware usage
- High grease menu items
Batch cooking where possible to reduce wash volume.
Inspectors look favorably on active load-reduction strategies during equipment failure.
Step 4: Document the Failure & Corrective Action
Always log:
- Date & time of failure
- Machine type
- What failed (booster, drain, electrical, sanitizer, etc.)
- Emergency manual sanitizing started
- Service company called
- Technician ETA
Documentation shows management control, which can protect you during inspection.
Step 5: Notify Management & Service Provider Immediately
Call for:
- Authorized service technician
- Booster heater tech (if temperature-related)
- Water treatment technician (if scale-related)
- Electrician or plumber (if utility-related)
Do NOT:
- Attempt electrical bypasses
- Override thermostats
- Disable safety switches
Step 6: When You Must Close Operations
You must shut down if:
- No three-compartment sink is available
- No sanitizer is available
- No test strips are available
- Water is shut off
- Drains are backing up
- Wastewater is pooling
- Staff is not trained on manual sanitizing
At this point, continuing service becomes a public health risk.
Common Failure Causes That Trigger Emergency Shutdowns
- Booster heater failure
- Electrical supply failure
- Drain and grease interceptor backups
- Chemical pump failures
- Frozen or burst water lines
- Severe lime scale blockage
- Control board faults
Aldevra Emergency Preparedness Best Practice
Every kitchen should assume the dishwasher will fail at some point. The difference between a shutdown and staying open is whether the facility has a trained emergency warewashing plan.
