How Restaurants Can Avoid Water Heater Related Health Code Violations
Health inspectors check water temperature at handwashing sinks and dishwashing stations, and a water heater that has fallen behind on maintenance is one of the most common reasons restaurants fail this specific check.
Why Temperature Drops During Peak Hours
Sediment buildup reduces the effective heating capacity of a tank, which is not always obvious during slow periods but becomes very obvious during a lunch or dinner rush when hot water demand from the dish pit and handwashing stations peaks simultaneously.
A Simple Prevention Schedule
Given the higher water volume restaurants push through their systems, we recommend a flush and inspection every three to six months rather than the standard annual schedule, timed around your slower season if possible to avoid disrupting service.
What to Do Before an Inspection
If you know an inspection is coming, a quick temperature check at your handwashing and dishwashing stations during a busy period gives you an early warning. If temperatures are inconsistent, get it addressed before the inspector finds it for you.
Want to get ahead of a health code issue? Call (877) 560-1148.