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2. Hand washing issues, employees eating get restaurants B’s in ...

   www.aol.com/hand-washing-issues-employees-eating...

   Inspectors hand out a grade of A, B or C, depending on the conditions found at the time. Points are docked for a variety of infractions, and restaurants have a chance to correct the problems and ...

3. Restaurant Inspections: Handwashing facilities an issue ...

   www.aol.com/restaurant-inspections-handwashing...

   Inspector Notes: Observed a pan filled with water stored in the hand sink. Observed the absence of hand-drying provisions such as paper towels, etc. near the hand sink. Observed soap absent from ...

4. SolaWash - Wikipedia

   en.wikipedia.org/wiki/SolaWash

   The solar wash machine is powered by a sensor which allows an individual to wash hands without touch the tap. When washing hands the soap comes out from the tap first for individual to wash hands thoroughly with liquid soap during which an alarm beeps for twenty-five seconds after which water comes out of the tap to rinse hands. The system can ...

5. Greene County food inspections find two restaurants ...

   www.aol.com/greene-county-food-inspections-two...

   At Casa Bella, 4610 S. Campbell Ave., an inspector observed employees not washing their hands when contamination occurs, "such as unclogging the hand sink," according to an Oct. 30 report.

6. Pot washing - Wikipedia

   en.wikipedia.org/wiki/Pot_washing

   The classic and “old” process for cleaning pots and pans is the manual hand-washing method. Washing pots and pans by hand is still the ideal way to do the job. Cleaning by hand involves a pot-washing sink, which almost always is divided into 3 different sections. The first section, or "sink", is where the pots are washed and scrubbed.

7. Dishwashing - Wikipedia

   en.wikipedia.org/wiki/Dishwashing

   Where dishes are to be shared among many, such as in restaurants, sanitization is necessary and desirable in order to prevent spread of microorganisms.Most restaurants have three-compartment sinks (depending on country or state regulations) and use the three-sink system (washing, rinsing and sanitizing of dirty dishes) with the first compartment containing a combination of warm water and soap ...