33. Dishwashing methods (check one or both):

3 Compartment Sink (sect. 274-275) ________ Dish machine (sect. 261-267) ________

34. If a 3-compartment sink is used, which sanitizing method will you use:

Hot Water ________ Chemical ________

35. If a dish machine is used, which sanitizing method will you use:

Hot Water ________ Chemical ________

If hot water, do you have a booster heater? Yes ________ No ________

If hot water, how will you ensure that the unit is sanitizing the utensils? (sects. 280, 316)

36. Does your chemical dish machine have an alarm that indicates when more chemical sanitizer needs to be added? (sect. 265) Yes ________ No ________

37. What type of alarm will be used to detect when the sanitizer is too low? Sound ________ Visual ________

38. Can the largest piece of equipment be submerged into the 3-compartment sink or dish machine? (sect. 274)

Yes ________ No ________ NA ________

39. Does the facility plan to use alternative manual ware washing equipment? (sect. 274)

Yes ________ No ________

If yes, please submit your procedure and written policy for review.