In order to run legally, food service establishments are required to have a <em>3 Compartment Sink System</em>, or commercial dishwashers working rightly.
The <em>3 compartment sink system</em> is used for washing, rinsing, and sanitizing dishes and it's authorized by health departments.
<em>1st sink</em> to wash the dishes, (<em>items must be scraped or soaked before washing them</em>)
a <em>2nd</em><em> sink</em> to rinse the dishes,
and the <em>3rd</em> one to sanitize them.
<em>3 compartment sink systems</em> should Not be used as a <em>hand washer</em>, or used as a <em>mop sink</em>, and the excess food ought be scraped off inside a trash can or other disposal.
The sinks should be rinsed and cleaned before and after using them.