If your dishwasher breaks down during service, immediately stop using it to prevent any further issues. Switch to manual dishwashing and report the breakdown to a manager using the Pilla app. Make sure to follow the corrective actions listed to maintain hygiene and safety standards.
Common misunderstanding: You can continue using the dishwasher until the end of service before reporting it.
Continuing to use a broken dishwasher can increase the problem and compromise the cleanliness of your dishes. It's important to stop using it immediately and switch to manual washing.
Common misunderstanding: Towel drying dishes after manual washing is acceptable if the dishwasher breaks down.
Always allow dishes to air-dry after manual washing. Towel drying can spread contaminants and compromise the sanitation process.
Common misunderstanding: Reporting the issue to a supervisor in person is enough.
While informing a supervisor directly is helpful, officially logging the issue in Pilla creates a digital paper-trail which is crucial for compliance and inspections.
Common misunderstanding: You only need to report major breakdowns.
All breakdowns, regardless of their perceived severity, should be reported to make sure of proper tracking and resolution.
After identifying a dishwasher breakdown, prioritise washing essential items manually and maintain frequent handwashing and glove use among staff handling dishes.
Common misunderstanding: It’s okay to delay manual washing if the breakdown seems minor.
Even minor breakdowns can affect the sanitation level of dishes. Switch to manual washing immediately to ensure all dishes are properly cleaned and sanitised.
Common misunderstanding: Manual washing is as effective as machine washing.
Manual washing might not achieve the same level of cleanliness and sanitisation as machine washing, so it’s important to be extra thorough and inspect all dishes closely.
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The correct wash temperature for a commercial dishwasher should be between 55-60°C to ensure that the alkaline chemicals in the detergents are activated effectively.
Biofilm in commercial dishwashers presents a major issue as it forms a protective layer that can harbour harmful bacteria, risking contamination of dishes and utensils and posing a threat to food safety. Biofilm is notably resistant to commonly used cleaning chemicals, making its removal challenging once it has been established.
Hard water contains high levels of minerals like calcium and magnesium, which contribute to the buildup of calcium carbonate in commercial dishwashers.
The final rinse temperature in a commercial dishwasher should be maintained between 82-88°C to ensure that dishes are not only clean but also sanitised effectively, eliminating harmful pathogens.
Dishwasher temperatures should be checked and recorded twice daily, typically once in the morning and once in the afternoon, to ensure that the dishwasher operates at the correct temperatures required for sanitising dishes effectively. This routine guarantees that the dishwasher maintains the necessary temperatures of 55-60°C for the wash cycle and 82-88°C for the final rinse for effective sanitation.
When your dishwasher is not working, switch to manual dishwashing by using a three-compartment sink as follows: (1) Wash dishes and utensils with hot, soapy water in the first compartment.
Regular maintenance of a commercial dishwasher is crucial to ensure efficient operation and maintain hygiene standards. Key tasks include checking and cleaning filters, spray arms, and seals.