The head chef at my place says that “the machine does the washing”
I’m a server, former dishwasher, who noticed many of the kitchen staff and our dishwashers not properly rinsing off food bits etc before running the machine. Where i worked before and from the internet i gathered that the machine does not wash, it sanitizes, and therefor almost all food bits and stuck on gunk needs to go off beforehand. When I told my manager at my former workplace this, he looked clueless but said I was right.
When I tried talking to the head chef at my current workplace this, she said it is OK as they need to change the water 4 times a day? Thing is, you know your fellow dishwashers, this is *not* happening. And even if it is, like why?
There must still be way more grease and food particles in the water, which i imagine is not totally up to code.
This is APART from the main problem that many of our plates, utensils and kitchenware come back with washed and dried stuck on salad or such.
I should mention that this machine, like the places I’ve worked before is a standard hood
*TLDR*/My question is: is it food safe practice to leave food in the machine if you theoretically change the water more often?