Abstract:
A method and apparatus to control ware washing to provide and maintain health safety through the use of an automated system. The method and apparatus adheres and maintains to FDA/EPA standards which consistently clean water, high detergent, correct water temperature and sanitizer levels, to ensure the removal of all human DNA, oils and other food waste that could, when not properly removed after the three step washing process of wash, rinse and sanitize, form a bacterial growth on the kitchen cooking equipment, plates, glasses and utensils, contaminating future food and liquid use.

Description:
CROSS-REFERENCE TO RELATED APPLICATION 
     This application claims the benefit of priority under U.S.C. 119(e) of U.S. Provisional Patent Application No. 61/492,196, filed Jun. 1, 2011, entitled METHOD AND APPARATUS FOR CONTROLLING WARE WASHING the entirety of which is incorporated herein by reference. 
    
    
     FIELD OF THE INVENTION 
     This invention is directed to the field of ware washing and, in particular, to a method and apparatus for controlling the quality of water and detergents used in ware washing. 
     BACKGROUND OF THE INVENTION 
     Ware washing equipment is employed to clean soiled utensils used most typically in bars and restaurants. A three bay commercial sink is used to provide a wash bay, rinse bay and a sanitize bay before allowing the utensils such as pots, pans, and glasses to air dry. The ware washing equipment becomes soiled and contaminated from use due to bacteria. In order to maintain sanitation, the pH, alkalinity, turbidity, quaternary ammonium level, in relation to its required water temperature in the sink bays must be measured and maintained. 
     Currently food service establishments rely on low paid kitchen labor to monitor and change the water and supply the necessary chemicals in ware washing. Reliance on their diligence is misplaced and can lead to contamination and failed health code inspections. Cleaning stations for soiled utensils are typically located adjacent to food preparation. The need for proper ware washing is required not only due to the location of such cleaning stations but also due to possible cross contamination when the wares are immediately placed back into service. For this reason, the cleaning stations become a primary area of concern when dealing with food related illnesses. 
     The CDC estimated that food borne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year. Known pathogens account for an estimated 14 million illnesses, 60,000 hospitalizations, and 1,800 deaths. Three pathogens, Salmonella, Listeria, and Toxoplasma are responsible for 1,500 deaths each year; more than 75% of those are caused by known pathogens, while unknown agents account for the remaining 62 million illnesses, 265,000 hospitalizations, and 3,200 deaths. More than 200 known diseases are transmitted through food. Surveillance of food borne illness is complicated by several factors. The first is underreporting, although food borne illnesses can be severe or even fatal, milder cases are often not detected through routine surveillance. Second, many pathogens transmitted through food are also spread through water or from person to person, thus obscuring the cause of food borne transmission. Finally, some proportion of food borne illness is caused by pathogens or agents that have not yet been identified and thus cannot be diagnosed. For instance, Listeria monocytogenes and Cyclospora cayetanensis were not recognized as caused of food borne illness just 20 years ago. (see CDC issue Vol. 5, No.5). 
     In February of 2008, ABC reported on an undercover investigation where it was shown that hotel drinking glasses were so dirty they could pose a serious risk to health. While Arizona health code requires that hotel drinking glasses be “cleaned and sanitized,” using a dishwasher or three-compartment sink, three of the four hotels that ABC tested failed by not replacing dirty glasses with clean ones or using only a towel or sponge to wipe glasses before putting them back out for the next guest. Testing hotels from Kansas City to Cincinnati to Baltimore, 11 of the 15 hotels tested did not take dirty glasses out of the room for cleaning and sanitizing. (see ABC15 investigation report Feb. 12, 2008). 
     U.S. Pat. No. 4,872,466 and U.S. Pat. No. 4,810,306 disclose a commercial ware washer in which racks of soiled ware are consecutively washed through a machine cycle which includes recirculating wash water over the ware followed by a fresh water spray rinse. A portion of the wash water is drained and a second portion is intentionally retained in the machine during the rinse period after each rack of dishes is washed. The retained portion is thereby combined with the fresh rinse water to provide a volume of water sufficient for pumped wash recirculation for the next rack without cavitation, while enabling usage of a minimum quantity of rinse water required to provide effective rinsing. Reduced water consumption, reduced energy to heat the water and reduced chemical usage (detergents, sanitizers and rinse agents) are all possible in amounts and degrees depending upon the type and design of ware washer with which the method and apparatus is employed. 
     U.S. Pat. No. 4,439,242 discloses a low hot water volume ware washer. A rack-type high capacity ware washing machine is designed to cleanse and sanitize food ware in a cycle time of the order of one minute and to accomplish sanitizing by heating the food ware with fresh hot water sufficiently to kill residual bacteria thereon. The method of operation of the machine includes a final rinse period in which fresh water at a temperature of at least 180 DEG F. (82.22 DEG C.) is sprayed over the food ware to remove residual soil and to heat the food ware surfaces to at least 160 DEG F. (71.11 DEG C.), followed by a dwell period in which the wet heated food ware is maintained in a substantially closed humid atmosphere to prolong the time during which the food ware surfaces remain above bacteria killing temperature and to cause a build-up of Heat Unit Equivalents to at least 3600. 
     U.S. Pat. No. 5,660,194 discloses a wash water system for retrofitting a pre-wash tank or sink includes a plurality of spray nozzles which extend along an inner surface of a back wall of a pre-wash sink wherein the spray nozzles are in flow communication with a discharge side of a water circulating pump. A return conduit is provided wherein the return conduit extends vertically downward along the inner back wall of the sink a preselected distance and is in flow communication with a suction or intake side of said pump. The sink is provided with a bottom wall with at least one opening therein and a heater is provided with a conduit extending from the heater to and in flow communication with the opening in the bottom wall of the sink. A vertically extending first filter device is placed along the back wall of the sink over the openings into the return conduits to the suction side of the pump and a second filter device is placed over the opening in the bottom wall of the sink. 
     U.S. Pat. No. 4,277,290 discloses soiled food ware cleaned in a batch-type machine in which the food ware is subjected to a washing cycle and a chemical sanitizing rinsing cycle. A controlled flow of fresh preheated rinse water is supplied to an accumulation tank during the wash cycle while a drying agent is optionally added to the water in the tank. Thereafter, the rinse cycle is initiated by pumping the accumulated fresh water into a rinse line at a predetermined pressure to provide uniform flow in the rinse line. A liquid chemical sanitizing agent is then introduced directly into the uniform flow of water in the rinse line. This sequence of operations provides a desired uniform water pressure, independent of water supply pressure, for effective rinsing action and accurate metering of sanitizing agent into the uniform flow of water in the rinse line. Direct introduction of sanitizing agent into the rinse line minimizes contact time between the sanitizing agent and the fresh rinse water, which may contain a drying agent relatively incompatible with the sanitizing agent. Controlled flow of preheated rinse water into the accumulation tank during substantially the entire wash cycle minimizes the energy requirements of the system by reducing the heat losses in the machine. 
     U.S. Pat. No. 4,756,321 discloses a chemical dispenser and controller for industrial dishwashers. The level of detergent concentration in the dishwasher wash water is measured in logarithmically scaled unit, and the target detergent concentration level is specified in similar units. The dishwasher&#39;s controller converts wash water conductivity measurements into logarithmically scaled detergent concentration measurements. The unit of measurement for these logarithmically scaled measurements are called “Beta” units. The controller also monitors the detergent concentration level and generates an alarm if the measured detergent concentration fails to increase by at least a predefined amount while the detergent feeding mechanism is turned on. Another feature of the controller is that it generates an alarm if the measured detergent concentration fails to reach its target level after the detergent feeding mechanism has been on for a predetermined time period. Further, the controller includes different control strategies for conveyor and batch type dishwashers, including a control method for conserving rinse agent and detergent in batch type dishwashers. 
     U.S. Pat. No. 4,781,206 discloses a commercial ware washer that consecutively washes racks of soiled ware, such as dishes, through a machine cycle which includes recirculating wash water over the ware followed by a fresh water spray rinse. Part of the wash water is drained and a second portion is retained in the machine after each rack of dishes is washed, then combined with subsequent fresh rinse water spray to provide a volume of water sufficient for pumped wash recirculation for the next rack without cavitation. When a drain valve is opened, water pressure to the wash arm system is reduced, flow through it decreases, and when the pump stops the wash system will drain by gravity to the lowest point in the wash system plumbing. In the meantime the pump discharges wash water until the level of water in the sump and/or its associated outlet pipe reaches the level of the pump impeller eye. The pump begins to cavitate and effectively ceases to pump water. 
     U.S. Pat. No. 4,456,022 discloses a flatware apparatus that comprises a support platform, mechanical arrangements for mounting the platform, and respective washing and rinsing sprays. The platform is adapted to receive a cylindrical cup or holder for grouping a plurality of flatware pieces in a shock; and a drive arrangement is provided for causing rotation of the platform, or the cup or holder, so that the flatware pieces experience agitated movement. The wash spray is positioned to direct jets of washing and sanitizing fluid into the path of the churning flatware pieces. Mechanical arrangements are also provided for selectively lifting the flatware pieces in the cup in order to fully expose the food-contact surfaces thereof to the washing action. 
     U.S. Pat. No. 5,581,836 discloses a compact washing and sanitizing unit and method for cleaning and drying food service trays as well as other articles after being serially loaded in an upright manner in guide tracks that lead through the unit so that the trays process one at a time through adjacent washing and drying stations of the unit. After being manually loaded, an operator by exerting a displacement force on a last loaded tray urges preceding trays through the unit by virtue of their edge-to-edge physical contact. 
     U.S. Pat. No. 4,773,436 discloses Improvements in pot and pan washing machines (as opposed to dishwashing machines and drinking glass washing machines); a device adapted to receive large pots and pans used in cooking operations in a restaurant or the like which is downstream, typically, in the work process of cleaning pots and pans, from an initial scraping and scrapping tank, then, typically, is followed by a rinsing tank, the latter then followed by a sanitizer tank; a pot and pan washer tank utilizing a multiplicity of relatively high velocity, underwater, spaced apart water input jets on one wall thereof which provide a tank-wide circulating flow from upper back to lower front and then upwards and back within the tank from the front wall, the jet nozzles being positioned below the operating water level, there preferably being an overflow opening above the jet nozzles and pipes associated therewith, a pump circulating water from a lower portion of the tank at one side thereof to the noted jet nozzles, a faucet being preferably provided above said overflow opening for initially filling or refilling the tank and controlling the level of water therewithin for various purposes involved in the carrying out of the washing of the pots and pans; improvements in pot and pan washing devices where relatively unclean pots and pans from a scraping and scrapping tank or operation may be continuously fed into such device which continuously operates, the clean or more clean pots and pans, after an interval therewithin; continuously being removed from said tank to be passed to a rinsing step. 
     U.S. Pat. No. 6,021,788 discloses an apparatus that circulates and agitates a liquid cleansing solution in a sink by means of gas jet bubbles, in order to clean dirty articles therein. The basic device comprises a base structure, a pressurized gas supply, hollow jet nozzle means disposed in the sink, the jet nozzle means having a sealed end and a plurality of apertures thereon for gas ejection, so as to produce gas bubble jet streams which scrub and clean the articles by both article impact and agitation of the liquid cleansing solution. Preheating of the pressurized gas, coupled with a manifold heat exchanger in the cleansing solution, provides the means for heating the cleansing solution. Temperature control means are then used to maintain the temperature of the cleansing solution against cooling. Alternately, the heat source may include a separate liquid heater. The warmed gas may also be used to dry the articles after washing. 
     U.S. Pat. No. 5,939,974 relates to a system for monitoring and controlling food service requirements in a food service establishment. It includes a main computer with appropriate peripherals and an interface unit. The interface unit is connected to the main computer and is also connected to a plurality of monitoring devices, some of which monitor essential food establishment functions, such as temperatures, motion detectors, sanitary areas and the like, while others monitor employee activities. The interface unit is also connected to a plurality of control devices which both monitor and control essential activities, including sanitation, temperature, signals for smoke detection, pH levels, inventory and employee activities. Portable instruments are included with connection capabilities to the interface unit, and employee identification devices are also included. 
     U.S. Pat. No. 7,731,154 discloses optical sensors and methods for sensing optical radiation. The optical sensors and the optical sensing methods are used, for example, for controlling the operation of automatic faucets and flushers. 
     U.S. Pat. No. 7,989,780 discloses an ultraviolet (UV) fluorometric sensor that includes a controller, at least one UV light source and at least one UV detector for measuring a chemical concentration in a sample by measuring fluorescence of that sample. The controller calculates the concentration of the chemical in the sample based on the detected fluorescence emission. 
     U.S. Pat. No. 7,652,267 discloses an ultraviolet (UV) fluorometric sensor that measures a chemical concentration in a sample based on the measured fluorescence of the sample. The sensor includes a controller, at least one UV light source, and at least one UV detector. The UV detector measures the fluorescence emission from the sample and the controller transforms output signals from the UV detector into fluorescence values or optical densities for one or move wavelengths in the wavelength range of 265-340 nm. The controller calculates the chemical concentration of the chemical in the sample based on the measured fluorescence emissions. 
     U.S. Pat. No. 7,372,039 discloses a UV absorption spectrometer that includes a housing, a controller, and a sensor unit including an ultraviolet light source, an analytical area in an analytical cell or in running water or gaseous medium, and an UV wavelength separator including a UV detector. An ultraviolet light in a wavelength range of 200-320 nm emits from the light source through the analytical area to the wavelength separator, and a controller transforms output signals from the UV detector into absorbance values or optical densities for two or more wavelengths in the wavelength range, calculates differences of absorbance values or optical densities, determines a concentration of a chemical in the solution with calibration constants found for a known concentration of the chemical and the differences of the absorbance values or optical densities. 
     SUMMARY OF THE INVENTION 
     Disclosed is a method and apparatus to control ware washing to provide and maintain health safety through the use of an automated system. The method and apparatus provides consistently clean, high detergent, water and sanitizer levels, at its proper temperature, which are maintained to ensure the removal of all human DNA, oils and other food waste that could, when not properly removed after the sanitize cycle process, forms a bacterial growth on the kitchen cooking equipment, glasses, cups, plates and utensils, contaminating future food or liquid use. 
     An objective of the invention is to provide and maintain health safety through the use of an automated system for a three-bay commercial kitchen sink where the system is consistently adhering and maintaining FDA/EPA standards for clean, high sanitizer and detergent water levels, at its proper temperature to ensure the removal of all oils and other food waste that could, when not properly removed after completing the three stage process, form a bacterial growth on the kitchen cooking equipment, glasses, plates and utensils, contaminating future food or drink use. It will also allow removal of human DNA that may or may not carry harmful diseases and be passed on to future customers. 
     Another objective of the invention is to eliminate food contamination caused by a dishwasher not manually changing the contaminated, low detergent, low sanitizer and low temperature sink water. 
     Still another objective of the invention is to eliminate the risk of not passing surprise/spot FDA/EPA inspections and resulting fines. 
     Yet another objective of the invention is to eliminate the fear of bad publicity, lost business and catastrophic business failure. 
     A final objective of the invention is to provide peace of mind provided by the assurance of clean dishwashing water and ultimately a more sanitary environment. Reduce the fear of lawsuits stemming from customers falling ill would be reduced. 
     The method and apparatus can be used for Dine-in Restaurants, Fast-food Establishments, Bars, Food Service Companies, Grocery Stores, Delis, Hospitals, Schools and Cafeterias; literally any establishment having a three-compartment commercial kitchen sink would utilize the invention. 
     Other objectives and advantages of this invention will become apparent from the following description taken in conjunction with any accompanying drawings wherein set forth, by way of illustration and example, certain embodiments of this invention. Any drawings contained herein constitute a part of this specification and include exemplary embodiments of the present invention and illustrate various objects and features thereof. 
    
    
     
       BRIEF DESCRIPTION OF THE FIGURES 
         FIG. 1  is a front view of the control panel coupled to the drain of the main sink together with various sensors and detergent/sanitizer pump; 
         FIG. 2  is a front view of the various sinks commonly used and the particular action to be taken within each sink; 
         FIG. 3  is a side view taken along line A-A in  FIG. 7  of the drainage component; 
         FIG. 4  is a side view taken along line B-B in  FIG. 7  of the drainage component; 
         FIG. 5  is a side view taken along line C-C in  FIG. 7  of the drainage component; 
         FIG. 6  is a side view taken along line D-D in  FIG. 7  of the drainage component; 
         FIG. 7  is a top view of the drainage component illustrating the orientation of sides; 
         FIG. 8  is a cross-section of the drainage component side taken along line E-E of  FIG. 6 ; 
         FIG. 9  is a cross-section taken along line F-F of  FIG. 5  when diverter is open; 
         FIG. 10  is a cross-section taken along line F-F of  FIG. 5  when diverter is closed; 
         FIG. 11  is an illustration of the water fill action; 
         FIG. 12  is an illustration of a light illuminating the water so the sensor can read the water quality; 
         FIG. 13  is an illustration of where the light sensor, ph probe, and thermometer detected poor water quality, low detergent/sanitizer levels or low water temperature levels and electronically opened the diverter to allow the sink to drain; 
         FIG. 14  is a top view of a sink bay in  FIG. 1 ; 
         FIG. 15A  is a view of the control panel coupled to the drain of the main sink together with various sensors and chemical supply lines; 
         FIG. 15B  is a view of the control panel coupled to the drain of the main sink together with various sensors focusing on the water lines; 
         FIG. 16  is a front view of the detection wand  132 ; 
         FIG. 17A  is a cross-sectional view of the detection wand  132  taken along line G-G of  FIG. 16 ; 
         FIG. 17B  is a side view of the detection wand  132 ; 
         FIG. 18  is a front perspective view of the wall mountable control panel with LCD readable command panel; 
         FIG. 19  is a front perspective view of the side and back wall mountable control panel; 
         FIG. 20  is a flowchart diagram illustrating the operation of the computer unit. 
     
    
    
     DETAILED DESCRIPTION OF THE INVENTION 
     Referring to  FIGS. 1-20  of the drawings, a fully automated unit that drains and fills a three-compartment commercial kitchen sink bay to correct water levels, water temperature, and detergent/sanitizer levels. Through the use of sensors and light, the controller unit  10  ( FIG. 18 ) analyses sink water quality to ensure compliance with required FDA/EPA standards and automatically drains and fills the sinks to maintain the correct water temperature and chemicals levels. 
     The device fits new or existing three compartment commercial sinks  20  (wash  24 ; rinse  26 ; sanitize  28 ), as illustrated in  FIGS. 1 and 2 . A soap detergent/sanitizer dispensing unit  22  may mount to the sink  20  or a wall for providing sanitizer and soap detergent to the designated sink bays. Each compartment has a sink drain  102  that is constructed to contain a drain opening  42  of a corresponding drain unit  11  thereby allowing for a fluid flow of water and contaminants to pass from the sink into the drain unit  11 . The drain unit  11  connects to the drain line  38  providing a path for fluid discharge of water and contaminants. 
     The drain unit  11  has a water inlet  44  ( FIGS. 3 ,  4  and  6 ) capable of receiving clean water. The water inlet  44  is connected to a water line  45  ( FIGS. 11-13 ), the water line supplies water to both the drain unit  11  and to supply the sink  20 . The water inlet  44  and the water line  45  are coupled with a quick connect member  82  ( FIGS. 11 and 15B ) for quick attachment or detachment. Further, a check valve  100  ( FIG. 12 ) exists between the water inlet  44  and the waterline which prevents back flow passing back into the fresh water line  45  from the water inlet  44  preventing the contamination of fresh water. 
     Three drain units  11  are coupled to a system for discharging soiled water found in the sink. The units  11  are each capable of working independent of the other drain units. 
     Referring now to  FIGS. 3 and 4 , each drain unit includes a circuit board motor housing  48 . The housing  48  includes a housing cover access plate  50  with four securing members  52 ,  54 ,  56 , and  58 , the four members securing the plate  50  to the housing  48 . The housing  48  includes a plurality of computer cable ports disposed about the body of the housing  48 . In particular, the ports include a wet sensor port  60  ( FIG. 5 ) which is coupled with cable  106  ( FIG. 15A ) to the wet sensor  46 , a data port  62 , a detection wand port  64  and a light sensor port  66  ( FIG. 5 ). 
     Referring now to  FIGS. 5 and 6 , the discharge system additionally includes a lever  70  for manual operation of a diverter  78 A and  78 B ( FIGS. 9 and 10 ). A twist screw  72  secures to the discharge system, the body of the screw passes through the lever  70 , securing the lever  70  to the discharge system. The housing  48  contains driving member  76  that may reciprocate diverter  78  between an open and closed position ( FIGS. 8-10 ). The diverter  78  may be driven electrically, hydraulically or pneumatically by the driving member  76 . The housing further contains a circuit board  74  for electrical connection to the cable ports  68  and the motor  76 . 
     The rotating diverter may sit in an open position  78 A ( FIG. 9 ) or a closed position  78 B ( FIG. 10 ). The open position  78 A provides a means for fluid and contaminants to discharge from the sink  20  through the discharge system, down through the main drain  38  ( FIG. 2 ) and into the sewer system. The wet sensor  46  will send a signal once the sink is empty back to the computer to close diverter  78 B. The closed position  78 B blocks the discharge of fluid and contaminants from passing form the sink  20  into the sewer system. 
     When the diverter is in the closed position  78 B, water may enter the sink  20  through the water inlet  44  causing the water level in the sink  20  to rise and will stop once it reaches the water level sensor  84  ( FIG. 12 ). The wash sink  24  and the rinse sink  26  accept hot water entering from a water inlet  44 . The sanitized sink  28  accepts cold water entering from the water inlet  44 . 
     In all three portions of the sink, the entering water continues to fill the sink  20  until a water level sensor  84  electrically signals the controller unit  10 , wherein the controller unit  10  will turn off the flow of water into the sink. Each sink bay may fill and empty without regard to the other bays in order to manage the quality of the water found in the individual sections  24 ,  26 , and  28 . 
     As the sanitizing bay  28  fills with water, a sanitizer port  90  ( FIG. 11 ) found about the body of that sink bay  28  will electronically disburse sanitizer. 
     Sensors is placed on the inside of the sanitize  28  and rinse  26  sink compartments, as illustrated in  FIG. 11-13 . The sensors  86  may be capable of detecting light levels, waves or both. 
     The sink light  130  ( FIGS. 16-17B ) which is concealed in a metal or plastic housing, and Sensors that is mounted on the side wall of the sink bay monitors the concentration of a killing agent, namely quaternary ammonium, and the thermometer  128  monitors the water temperature, and when they fall below FDA/EPA required levels, a signal is relayed automatically to drain the sink basin, and refill it with cold clean water with the necessary amount of sanitizing solution. 
     The wash sink pH probe  122  ( FIG. 16 ) monitors the concentration of pH and alkalinity in the detergent and the thermometer  128  which are both concealed in a metal or plastic housing monitors the water temperature, and when it falls below FDA/EPA required levels, sends a signal to automatically drain the sink basin and refill it with hot, clean water with the necessary amount of detergent. 
     The sink light  130 , and thermometer  128  which are both concealed in a water tight metal or plastic housing. The sink light  130 , thermometer and sensor  86  together monitor the turbidity and the water temperature and when it falls below FDA/EPA required levels, sends a signal to automatically drain the sink basin, and refill it with hot clean water. There are three thermometers  128  located in each sink bay  24 ,  26 ,  28  and one PH probe  122  located in wash bay  24  and two lights  130 , one located in the rinse bay  26  to measure turbidity and one in the sanitize bay  28  to measure the quaternary ammonium level. The three thermometers  128 , one PH probe  122  and two lights  130  are all encased in a plastic or metal housing for protection and proper positioning as they are submerged in the sink water. 
     The system has two lights mounted in the detection wand  132 , one located in the rinse bay and one in the sanitize bay and performing similarly. The light in the rinse bay passes through the water contained in a sink bay. The light luminance is detectable by a sensor  86 . As the water spoils from the rinsing of cooking equipment, glasses, cups, plates and utensils, etc., the detectable luminance about the sink bay becomes diminished. Once that luminance is diminished to a predetermined point, the sensor  86  will electronically signal the controller unit  10  allowing the valve diverter  78  to electronically open for water to drain. The sink light  130  illuminates the chemical compound and sensor  86  detects if the quaternary ammonium level is low and once it falls below the FDA/EPA standards, sensor  86  will electronically signal the computer unit  10  allowing the valve diverter to electronically open for water to drain. 
     A light sensor cable  98  ( FIG. 12 ) having a first end and a second end is electrically coupled on the first end to the sensor  86  and on the second end to a cable port  68  ( FIG. 5 ). The cable port  68  is additionally coupled to the controller unit  10  through data cable  112 . 
     A detection wand cable  96  ( FIG. 12 ) having a first end and a second end is electrically coupled on the first end to a detection wand  132  and on the second end to the cable port  68  and connects with a port connection  134  ( FIG. 16 ). A signal is then relayed back to the controller unit  10  through data cable  112 . 
     Referring now to  FIG. 15B , a hot water line  16  enters the wall mounted controller unit  10 . The hot water line  16 A includes a first end  136 A and is mechanically coupled on its second end  136 B to a tee connection  114 . The tee connection  114  allows water from the hot water line  16   a  to two water inlet lines  116  and  118 . The first water inlet line  116  supplies water to the wash sink  24  whereas the second water inlet line  118  supplies water to the rinse sink  26 . Two solenoid diverter valves located about the tee connection  114  allow the wash sink and the rinse sink to fill as needed. In one method of operation, only one solenoid may be open at any moment in time. In another method of operation, the two solenoids may operate as follows: 
     
       
         
               
               
               
               
             
           
               
                   
                   
               
               
                   
                   
                 Solenoid 1 
                 Solenoid 2 
               
               
                   
                   
               
             
             
               
                   
                 1 
                 Open 
                 Open 
               
               
                   
                 2 
                 Open 
                 Closed 
               
               
                   
                 3 
                 Closed 
                 Open 
               
               
                   
                 4 
                 Closed 
                 Closed 
               
               
                   
                   
               
             
          
         
       
     
     A cold water line  18  enters the wall mounted controller unit  10 . Output coldwater line  138 A is mechanically coupled on its first end to a cold water line  18  and on its second end to a water inlet  44 . 
     A controller unit  10  controls the various systems. The computer unit has an LCD screen  175  and various buttons ( FIG. 18 ), the various buttons when depressed perform as follows: Button  140  turns on the power to the system. To use system manually or activate the system to automatic. Button  142  turns off the power to the system. System cannot be used automatically or manually. Button  144  runs the system fully automatically. Button  146  fills a desired sink bay until a water level sensor  84  ( FIG. 12 ) instructs the controller unit  10  that the sink bay is full. In addition to selecting button  146 , a sink bay must also be selected. A sink bay may be selected by pressing buttons  162 ,  164  or  166 . Button  148  drains a desired sink bay. In addition to selecting button  148 , a sink bay must also be selected. Button  150  provides hot water to a desired sink bay. In addition to selecting button  150 , a sink bay must also be selected. In this case, the water will be provided until the button is again manually depressed. Button  152  provides cold water to a desired sink bay. In one method of selecting button  152 , a sink bay must also be selected. In another method of selecting button  152 , depression of only button  152  will provide cold water to the sanitize sink bay. Button  154  provides the temperature of a sink bay. In addition to selecting button  154 , a sink bay must also be selected. Button  156  displays turbidity level in rinse bay. Button  158  displays the pH and alkalinity level in the wash bay. Button  160  displays quaternary ammonium level in sanitize bay. Wash bay button  162  to perform all tests and functions in combination with other command buttons. Rinse bay button  164  to perform all tests and functions in combination with other command buttons. Sanitize bay button  166  to perform all tests and functions in combination with other command buttons. 
     The LCD screen  175  ( FIG. 18 ) may display information received by the controller unit, as well as, the current operation and time remaining for automatic drainage and refill. For example, the LCD may display water temperature, pH levels, turbidity levels, quaternary ammonium levels, and water levels. 
     Generally, the controller unit  10  has a plurality of ports that send and receive information from the detection wand  132  which monitors water temperature, ph levels, turbidity levels, quaternary ammonium levels, and a water level sensor  84  for controlling water levels. Also, in connection with water level sensor  84  and wet sensor  46  which is located in the throat of drain unit  11  above diverter  78 , the controller unit  10  can regulate the flow of water in each sink bay by the opening and closing of diverter  78 . In addition, the controller unit  10  is connected to the detergent/sanitizer distribution pump  22  with cable  110  which supplies chemicals through a small tube  90   a  to sink bays  24  and  28 . More specifically, during the start of the fill cycle, the controller allows hot water inlet  16  to fill sink bays  24  and  26  and cold water inlet to fill sink bay  28  until reaching wet sensor  84 . Simultaneously, a signal is relayed to detergent/sanitizer distribution pump  22  through cable  110  ( FIG. 15A ) to distribute detergent to sink bay  24  and sanitizer to sink bay  28 . Furthermore, with respect to the ware washing process, the detection wand  132  is continuously monitoring the ph levels, turbidity levels, quaternary ammonium levels and water temperature. As these levels fall below FDA/EPA standards, a signal is relayed through cable  96  to drain unit  11  port  64  which relays through circuit board  74  back to controller unit  10  through data cable  112  all in conjunction with circuit board  74  relaying a signal to diverter  78  to open position sounding alarm  214  allowing liquid to drain. Finally, wet sensor  46  will relay a signal back to circuit board  74  once detecting water has fully drained, allowing the diverter  78  to electronically close and alarm  236  to stop. As diverter  78  rotates to the closed position  78 B, circuit board  74  will relay a signal to data port  62  through data cable  112  that is connected to the controller unit  10  port  170 ,  171 ,  173  commanding the controller unit  10  to commence the fill cycle ( FIG. 19 ). 
     The controller unit  10  may include a data log system that can be added for department management evaluation. 
     An indicator sound/light (as required by Chapter 4 of the FDA Code) will signal the dishwasher that the sink will soon drain, which will give them an opportunity to plan another wash and stay productive, by moving onto another task while the sink is refilling. 
     The device can be installed on any new or existing one or three bay commercial sink. 
     A wall mounted push button panel allows manual functions and an override system to ensure safety. 
     A manual safety disconnect is attached to drain for quick manual drain of each sink basin. 
     Through the use of a wireless base computer, one can manage the sinks by monitoring the levels and logging all of the data. This logged data can be transmitted to an individual or monitoring device by wired or wireless transmission to portable or stationary computing devices. This is vital information and protection against legal action stemming from customers claiming contamination and can be provided to government inspectors. 
     The draining of contaminated water can be on a timed cycle as well as automatically through the sensors; therefore, detergent as well as sanitizer is used which will maintain sales and guaranteed profits of products for sanitation companies. 
     The FDA requires food service establishments to maintain proper temperature levels and chemicals levels. For example:
         FDA Food Code 2009: 4-501.112 Mechanical Ware washing Equipment, Hot Water Sanitization Temperatures.   A. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90° C. (194° F.), or less than:   1. For a stationary rack, single temperature machine, 74° C. (165° F.); or   2. For all other machines, 82° C. (180° F.) FDA Food Code 2009: 4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization—Temperature pH, Concentration, and Hardness.   A. A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart;       

     
       
         
               
               
             
               
               
               
             
           
               
                   
               
               
                   
                 Minimum 
               
               
                 Concentration 
                 Temperature 
               
             
          
           
               
                 Range 
                 pH 10 or less 
                 pH 8 or less 
               
               
                 mg/L 
                 ° C. (° F.) 
                 ° C. (° F.) 
               
               
                   
               
               
                 25-49 
                 49 (120) 
                 49 (120) 
               
               
                 50-99 
                 38 (100) 
                 24 (75)  
               
               
                 100 
                 13 (55)  
                   (55) 
               
               
                   
               
             
          
         
       
         
         
           
             B. An iodine solution shall have a: 
             1. Minimum temperature of 20° C. (68° F.), 
             2. PH of 5.0 or less or a PH no higher than the level for which the manufacturer specifies the solution is effective, and 
             3. Concentration between 12.5 mg/L and 25 mg/L; 
             C. A quaternary ammonium compound solution shall: 
             1. Have a minimum temperature of 24° C. (75° F.), 
             2. Have a concentration as specified under §7-204.11 and as indicated by the manufacturer&#39;s use directions included in the labeling, and 
             3. Be used only in water with 500 mg/L hardness or less or in water having hardness no greater than specified by the EPA-registered label use instructions. 
           
         
       
    
     Referring now to  FIG. 20 , wireless computer  200 , also known as a controller unit can be powered up by 110 volts  207  or a 9 volt battery  206  with a low battery indicator  208 . Preferably the system will be comprised of three sinks. With the auto on  202  button selected, the sink bay  210  shall fill with water. The wash sink  24  will receive hot water  210 A, the rinse sink  26  will receive hot water  210 B, and the sanitize sink  28  will receive cold water  210 C. With the auto button in the off position, yet the on button activated, the system can then be controlled manually by selecting the desired functions and sink bay locations. 
     Subsequent to filling the bays with water, the system will fill the wash sink  24  with detergent  212 A and the sanitize bay with sanitizer  212 B. 
     During the wash, rinse, sanitize cycle, the system will monitor wash sink water temperature  216 A and pH level, the rinse sink water temperature  216 B and turbidity level  226 , the sanitize sink  28  water temperature  218 C and quaternary ammonium level  230 . Should the controller unit receive a signal from one of its sensors indicating low or high water temperature  222 , high turbidity  228 , or low quaternary ammonium level  232 , the controller unit shall invoke the opening one, two, or three of its diverter  224  by releasing the water from the sink bays as the alarm  214  sounds. 
     Preferably, three wet sensors  46  positioned in the throat of each drain unit  11  just above the diverter  78  shall indicate when the sink bay has extinguished all water residing within the bay. The wet sensor  46  shall indicate to the controller unit that the water is extinguished through the system; thereby the controller unit shall cause the diverter to close  234  as well as turning off the alarm  236 . When the alarm  236  has stopped, the controller unit will recycle the process and fill the sink bays  238 . 
     In an alternative embodiment, vibration member  131  transmits a sound wave in a liquid medium that is detectable by a sound sensor  87 . The sound wave will become displaced by reflection or refraction dependent upon either the amount of quaternary ammonium or the level of turbidity inside a sink bay holding liquid. Sound sensor  87  will detect the wave. Each sound sensor  87  is in electrical communication with the controller unit. The controller unit shall calculate information from each sound sensor  87  to determine the quaternary ammonium or turbidity or both. The controller may calculate quaternary ammonium and turbidity from information received from at least one sound sensor  87 , the information may be calculated through the logarithmic equation expressed as: DT=SL+DI T +TS−2TL−RL where; DT is the detection threshold; SL is the source level; DI T  is the directivity of the source; TS is the target strength; TL is transmission loss; RL reverberation level. 
     Detailed embodiments of the instant invention are disclosed herein, however, it is to be understood that the disclosed embodiments are merely exemplary of the invention, which may be embodied in various forms. Therefore, specific functional and structural details disclosed herein are not to be interpreted as limiting, but merely as a basis for the claims and as a representation basis for teaching one skilled in the art to variously employ the present invention in virtually any appropriately detailed structure. 
     All patents and publications mentioned in this specification are indicative of the levels of those skilled in the art to which the invention pertains. All patents and publications are herein incorporated by reference to the same extent as if each individual publication was specifically and individually indicated to be incorporated by reference. It is to be understood that while a certain form of the invention is illustrated, it is not to be limited to the specific form or arrangement herein described and shown. It will be apparent to those skilled in the art that various changes may be made without departing from the scope of the invention and the invention is not to be considered limited to what is shown and described in the specification and any drawings/figures included herein. 
     One skilled in the art will readily appreciate that the present invention is well adapted to carry out the objectives and obtain the ends and advantages mentioned, as well as those inherent therein. The embodiments, methods, procedures and techniques described herein are presently representative of the preferred embodiments, are intended to be exemplary and are not intended as limitations on the scope. Changes therein and other uses will occur to those skilled in the art which are encompassed within the spirit of the invention and are defined by the scope of the appended claims. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in the art are intended to be within the scope of the following claims.