The dish sink is the right place to rinse the filter pan at Chick-fil-A.

Here’s a simple truth deliciously tied to good service: small kitchen routines, done right, protect guests and keep things humming smoothly. For Chick-fil-A teams, that means clean habits that start with the basics—like where to rinse and wash the filter pan and its components. The answer isn’t a vague rule of thumb. It’s a concrete step that helps prevent cross-contamination, keeps food safe, and supports a smooth shift.

Let’s start with the straightforward answer: the dish sink.

Why the dish sink, and not the others? Here’s the thing about kitchen workflows. The dish sink is designed and set up for cleaning dishes, utensils, and items that touch food. It’s equipped with features that support sanitation—drainage that minimizes splashing, temperature controls for hot water, and sometimes dedicated spray hoses that help remove grease and particles without contaminating prep areas. When you rinse and wash the filter pan and its components there, you’re using a space that’s built for this kind of cleaning.

Now, what about the other sinks or spots people might consider? The kitchen sink sounds reasonable at first glance, but it’s usually shared with prep areas. That makes it a higher risk for cross-contamination if it’s used for rinsing items that have touched raw or cooked foods. The bathroom sink? Not a chance. It’s not a food-handling station, and sanitation standards there aren’t designed for kitchen-grade cleanups. And the fryer unit itself? You’re not cleaning there, you’re cooking there. It’s loud and busy—plus it’s not a sanitation station. It’s a cooking zone, and combining those functions creates unnecessary risk.

If you’re leading a team, what does this look like in practice? It means clear, consistent guidance. It means teaching the why along with the how. It also means showing, not just telling, that the right place makes a measurable difference in cleanliness and food safety.

Let me explain the practical steps you’d walk through with your crew.

First, prep yourself and your space. Before you touch any pan, make sure you’re wearing clean gloves if that’s your store’s policy, or you’ve washed your hands and dried them well. Position the filter pan and components near the dish sink so you’re not carrying them across the floor, which invites drips and chaos. A tidy workstation reduces mistakes and keeps things moving.

Next comes the rinse: a quick rinse under the dish sink faucet helps loosen leftover oil and food bits. You want the water to run clear as you remove visible debris. It’s not fancy, but it works. If you have a pre-rinse spray or a dedicated cleaning caddy, use it. The goal is to remove loose debris so the cleaning step isn’t fighting a wall of grease.

Then the wash: hot, soapy water does the heavy lifting. Use a clean scrubber or brush designed for pots and pans. A little friction goes a long way. Don’t let grime build up on the bristles—rinsing the brush between items is a simple habit that saves you time later. If you have a two-bucket system (wash and rinse) or a three-compartment sink, follow that flow. It’s not just old-school efficiency; it’s standard practice that keeps everything moving without backtracking.

Rinse again: removing all soap residues matters. Soap left on surfaces can harbor residues that affect taste and appearance. A thorough rinse ensures no soapy film appears on the filter pan or its components when you’re done. In some stores, a quick dunk in a sanitizing rinse follows, depending on the standard operating procedures you’ve got in place. If sanitizing is part of your protocol, you’ll want to confirm the right concentration and contact time with your team so you aren’t guessing.

Dry and store properly: air dry or use a clean towel, then store in a designated area away from food prep zones. A tidy, dry pan is less likely to collect dust or drip onto clean surfaces. It also reduces the risk of cross-contamination if someone else needs to grab the same equipment later.

Now, here’s a practical leadership angle: how you model and reinforce this routine matters just as much as the steps themselves.

Lead by example, and turn the process into a quick, repeatable habit. When a new team member joins, show them the exact setup: where the dish sink is, how the drain works, where the scrub brushes live, and the order of operations. A simple, visual checklist near the sink can be a lifesaver—one that reminds everyone to rinse, wash, rinse, sanitize (if applicable), and dry. It’s not about policing; it’s about making safety an obvious, everyday habit.

Communication matters, too. Use short cues like “Dish sink for dishes” or “Keep filter pans here” in your shifts. These aren’t just words—they’re anchors that keep people aligned during busy periods. And yes, you’ll get busy periods. The flow of a lunch rush can be chaotic, but a clearly marked station and a known process keep things from slipping.

What does this mean for the team’s day-to-day rhythm?

• Consistency is king. The dish sink rule is simple, but it requires consistent application. When everyone follows it, the kitchen operates like a well-rehearsed orchestra.

• Cleanliness supports quality. Safe, clean gear means the flavor and texture of your finished chicken sandwich aren’t compromised by lingering oils or residues from improper cleaning.

• Accountability shows up in small acts. A quick check, a gentle correction, a friendly reminder—these add up to a culture where safety isn’t a afterthought but the baseline.

If you’re worried about slip-ups, here are common mistakes teams sometimes trip over—and how to sidestep them:

• Skipping the rinse after the initial wipe-down. A quick, thorough rinse prevents greasy soap films from lingering. It’s like washing your hands after touching something sticky—worth doing every time.

• Using the wrong sink for the job. We’ve covered why the dish sink is the right spot, but it’s worth saying again: keep dish-cleaning tasks separate from prep or bathroom sinks to reduce cross-contamination risk.

• Failing to sanitize when required. Some stores incorporate a sanitizing step after cleaning. If your facility does this, follow the contact time and concentration exactly. It’s not a trick; it’s a proven safeguard.

• Ignoring towels or brushes that look worn. Worn tools are less effective and can spread grime. Replace them when they show wear, and keep replacement supplies easy to grab.

A few tangents that connect to the bigger picture

• Training loops matter. The best stores treat these steps as living procedures. They review them after shifts, discuss any hiccups, and tweak the process when needed. It’s not about being perfect; it’s about continual improvement that serves guests better.

• Temperature awareness helps. Heat is your friend here, not your enemy. Hot water loosens grease while preserving the integrity of your cleaning tools. Just be mindful of safety—hot water can burn, and a slippery floor isn’t a badge of efficiency.

• Tooling evolves. Some locations use color-coded brushes and gloves to reduce cross-contact risks. If your store has these, you’ll want to incorporate them into the daily routine with a quick explanation of why the colors matter.

• The larger mission. This isn’t just about one sink and one pan. It’s about the standard you set for the whole kitchen. Clean stations, clear rules, and a shared sense of responsibility create a safer, more welcoming place to work—and a better experience for guests.

If you’re new to leading a team, remember this: people follow clarity. When you spell out where things belong, show the steps, and demonstrate the right tempo for a clean station, your crew gets confident fast. And confidence translates into speed without sacrificing safety.

To wrap it up, the dish sink is more than a location. It’s a deliberate choice that reinforces food safety, supports efficient work, and helps you maintain a steady, respectful pace during busy hours. The filter pan and its components deserve a clean, dedicated routine, not a hurried rinse in a sink that’s designed for something else.

So next time you prep for a shift, point your team to the dish sink for this task. Talk through the steps, swap tips, and keep the process visible with a quick checklist. Small, steady habits add up to big outcomes—safety, consistency, and service you can feel in every guest interaction.

If you’d like, I can tailor a short, ready-to-use checklist for your store’s dish sink routine or help draft quick training prompts your supervisors can use during shift changes. The more you bring clarity to the basics, the easier it is to deliver the Chick-fil-A standard guests expect—every single time.