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Flashcards in dish machine station Deck (13):
0

What goes in the sink 3 compartment set up

First sink. -- soapy water
Second sink --- clean water
Third sink ---- sanitize water

1

How many times do you run silverware through the dish machine

Twice

2

Whom do you tell when there is a problem with the dish machine

Manager

3

True or false
It is the dish machine operators responsibility to maintain organization and sanitization of the dish area

True

4

True or false
When washing dishes, fit as many dishes into the rack as possible, then put the rack in the dish machine

False

5

True or false
Always pull the rack out of the machine while the rinse cycle is still running

False

6

The chemicals for the dish machine should be checked

Through out the shift

7

The wash temperature on a high dish machine should be

160 degrees

8

The rinse temperature in a high temp dish machine should be

180 degrees

9

Wash your hands

After touching hair or face
After touching dirty dishes
After emptying the trash

10

Stock plates on the cooks line

Often

11

The dish machine must be broken down and cleaned throughly

Nightly

12

What is the temperature danger zone

42* to 135*