If you're operating a food premise you can properly wash your dishes in a three compartment sink by following these steps: Step One: Scrape Scrape, sort, and pre-rinse before washing. Step Two: Wash in the first compartment Wash with warm water and detergent solution capable of removing grease. Step Three: Rinse in the second compartment Rinse with clean water that is at least 43°C (109°F). Step Four: Sanitize in the third compartment Sanitize with clean warm water. Soak for at least 45 seconds in one of the following: 24°C (75°F) water with 100ppm chlorine. 24°C (75°F) water with 200ppm quaternary ammonium. 24°C (75°F) water with 25ppm iodine. Use test papers to check your sanitizer solution strength. 77°C (170°F) water only. Use a thermometer to check the temperature. Step Five: Air Dry Do not towel dry.