What should be done to maintain dishwashing standards in the BOH?

To maintain dishwashing standards in the back of house (BOH) at Panda Express, setting up a 3-compartment sink properly is essential. This method involves using three separate compartments to effectively wash, rinse, and sanitize dishes and utensils. Proper setup ensures that each step of the cleaning process is adequately addressed, reducing the risk of contamination and promoting overall food safety.

In a 3-compartment sink, the first compartment is designated for washing dishes with hot soapy water, while the second is used for rinsing off any soap. The third compartment is for sanitizing, typically using a solution appropriate for food service. This multi-step process is crucial for maintaining hygiene standards in food preparation areas. By following this protocol, the establishment can minimize cross-contamination and comply with health regulations.

Other approaches, such as using any available sink or skipping daily cleaning tasks, would compromise hygiene and could lead to unsafe food handling practices. Allowing associates' drinks to be open and exposed increases the risk of spills and contamination. Therefore, the structured method of using a 3-compartment sink aligns with best practices in food safety and sanitation, making it the correct choice.