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BOIL WATER ADVISORY (FEBRUARY 19TH, 2021)

Due to the current conditions, the Shelby County area has been put under a boil water advisory. The question that many restaurants are going to have over the next couple of days is how to safely run your business under this restriction. We have put together some resources that should help guide you while we await our local authorities to issue official guidelines for Restaurants.

Please be aware that this is NOT OFFICIAL GUIDANCE, only some research we have done to help answer the questions we are fielding.

In Summary of our research, here are our recommendations:

  1. Have hand sanitizer available at all hand washing stations so that after washing you, your staff and your customers can sanitize their hands.
  2. If you DO NOT have a high-temp machine, either use disposables or use the third-compartment sanitizing solution outlined in this article to dip your dishes and utensils in.
  3. Turn off coffee machines, ice machines and any other machine that is using tap water.

Can I use my Dish Machine

The first issue to understand is whether your dish machine is safe to use or not. The short answer is yes, as long as you fall into one of the two categories below. That said, we still highly recommend using either disposables or the sanitizing solution a.k.a. “dip method” to be safe:

  • High Temp Machines
  • If you have a high-temp dish machine that reaches 165-180 degrees Fahrenheit during final rinse then the water heat itself is sanitizing the dishes and it is safe to use.
  • Low Temp Machines
  • The bulk of our customers however fall under the second category of a low-temp machine that uses a chlorine solution during the rinse cycle to sanitize the dishes.
  • The key with these machines is to ensure that your dish machine water is passing the chlorine test at 100ppm and the rinse solution is in contact with the dishes for ONE MINUTE.
  • We have test strips mounted to each of the machines we have in the field and you can test this now to be certain you are in compliance with sanitization of 100ppm.
  • The rinse solution is on for an average of 35 seconds, so this means the solution you see still dripping on the dishes upon exiting the machine is still working but you MUST NOT DRY the dishes for at least another 30 seconds once it exits the machine to complete the 60 second requirement.
  • AGAIN: We still highly recommend using the “dip method” even after using the dish machine, in consideration of the public’s health.

More detail can be found in this article by the Texas Environmental Health & Safety – from The University of Texas:

What about cleaning and sanitizing utensils and tableware?

https://ehs.utexas.edu/documents/FAQS_EmergencyGuidelinefor.pdf

  • Use disposable, single-service utensils and tableware… OR:
  • Use the existing automatic dish machine or the 3-compartment sink. Make certain that the sanitization step is being properly conducted (sanitizer concentration/temperature).
  • Chemical sanitizing machines
  • May only be used if the chemical sanitizer level can be verified to 100 ppm chlorine AND the contact time of the rinse cycle is 1 full minute
  • If this cannot be verified, after removal from the dishwasher, all dishes should be dipped in an approved sanitizer (verified to be 100 ppm chlorine), followed by proper air drying.
  • Sink basins should be filled using only water that has been boiled as required or is from a potable water source (i.e. bottled water)
  • The three compartment sink method of cleaning can then be utilized with verification that the sanitizer in the 3rd compartment is at the proper concentration.

What if I don’t have a dish machine or my machine is not testing at 100ppm:

If you have Cleaner Solutions Chlor-San (#2) follow these instructions to create a 100ppm solution for which you can dip your dishes in and then allow them to dry:

  1. In either a separate container or your three compartment sink add 10 gallons of hot water (boiled or bottled):
  2. Add 2 ounces of Chlor-San to the solution and stir
  3. Dip dishes into the solution after washing
  4. Allow the dishes to fully dry before using

As outlined by the CDC, if you only have HOUSEHOLD BLEACH then you can use this rinse solution:

  • If you are not able to use disposable plates, cups, and utensils and do not have a [qualifying] dishwasher, wash dishes by hand following these instructions:
  • Wash and rinse the dishes as you normally would using hot water.
  • In a separate basin, add 1 teaspoon of unscented household bleach for each gallon of warm water. The bleach label should say that it contains 8.25% of sodium hypochlorite.
  • Soak the rinsed dishes in the water for at least 1 minute.
  • Let the dishes air dry completely before using again.

What other steps should I be taking for ice and drinks…etc.

General

  • Post signs or copies of the water system’s health advisory.
  • Develop a plan to notify and educate employees about emergency procedures.

Food Preparation

  • Shut off appliances that use tap water, such as ice machines, drinking fountains, produce misters, bottled water refill machines, soft drink fountains connected to the water supply, and water dipper wells.
  • Discard ice and mixed beverages made with contaminated water.
  • Use packaged ice from approved sources.
  • Use bottled water, boiled water, or water that has been disinfected with bleach for drinking, food preparation, washing produce and cooking.
  • If possible, use disposable plates, cups, and utensils.

Hygiene and Cleaning

  • Wash hands with soap and tap water. When you are done washing and drying your hands, use an alcohol based hand-sanitizer and let hands air dry.

Other Notes:

  • If your dish machine is not testing properly for chlorine, replace your chlorine with one of the extra containers you have on hand to see if the product simply has gone past its expiration (we do this for you every service period)
  • If it still is not testing, contact 901-414-2288 Opt. 1 and we will send one of our service technicians to you ASAP.

~ Daniel Weber | [email protected] | 901-414-2288 ext. 701

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