Washing Glassware and Utensils. Glassware and utensils should be washed as soon as possible after use; dirty glasses are bacteria breeding grounds. The same method that produces a beer-clean glass (see Chapter 8) produces a bacteria-free glass. In case you don’t have a glasswashing machine, you must teach employees to use the triple sink correctly. The water in the wash sink should be 120F (49C); do not let it cool below 110F (43.3C). It is important to use the right amount of detergent. The package instructions indicate a specific amount of detergent per gallon of water, so to measure correctly you must know how many gallons your sink holds. The nonfat detergent you use for your beer-clean glasses is suitable for all of your other glasses. Brushing the glass thoroughly is particularly important; pay special attention to the rim for traces of lipstick, as well as the invisible residues of use. The rinse water in your middle sink should be 110F (43.3C). The water should be changed often, or you can let the faucet run slowly and the overflow drain take away sudsy or cloudy water. The third sink is for sanitizing, the most important of the three steps because it kills bacteria and makes the glasses truly clean. Very often your health department will recommend or specify a particular sanitizing compound. Again follow the package instructions carefully to mix the right amount per gallon of water. Use too much compound and it might linger on the glass; use too little and it won’t do the job. The water temperature should be at least 75F (24C) but not more than 120F (49C) to produce the right chemical reaction. Glasses should be submerged for 60 seconds, and the solution should be changed if it starts to look cloudy.