London's Pulse: Medical Officer of Health reports 1848-1972

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Holborn 1923

Annual report of the Medical Officer of Health, for the year 1923

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26
health authorities was considerably greater in the case of restaurants and public houses
than in the home. Enquiries were, in consequence, made both in restaurants and public
houses as to the appliances and methods used for washing up.

The inspection of hotels, restaurants and eating houses (221) showed the following defects in the washing up arrangements:—

No sink4
Articles not rinsed36
Dish-cloths unsatisfactory3
Other unsatisfactory conditions4

At three restaurants in the Borough sterilising and washing-up machines have
been installed and are in use. One machine is capable of washing, rinsing and
sterilising 5,000 articles per hour and is reported to be quite satisfactory. In the
second case a large hotel, the machine is capable of washing 1,000 articles per hour
with practically no breakages and is reported to save the labour of five men. The
third restaurant using mechanical cleansing apparatus has a machine dealing with 800
articles per hour with practically no breakages and a labour saving equal to one person.
This machine is somewhat complicated, and although the proprietors of the restaurant
would not fix another of this type they arc satisfied with the usefulness and economy
of mechanical washing up. On the other hand, the use of washing machines installed
in two hotels has been discontinued, one because the cleansing was not effective and
one because of the extent of breakage of plates, &c. But on the whole the evidence
available in connection with the Borough goes to show these appliances are valuable.
During the preparation of this report the proprietors of a restaurant referred to
above have opened new premises in the Borough. After experience with mechanical
cleansing machines at other restaurants in and outside the Borough of Holborn they
have repeated the establishment of washing, rinsing and sterilising machines in their
new premises, which seems reasonable evidence of the efficiency and satisfactory
working of such machines.
Most of the kitchens have an ample, supply of hot water. In the larger places
independent boilers are fitted, others have boilers attached to the cooking range, whilst
a few of the smaller places depend on kettles for hot water. Soda is generally used
in the washing water.
In most cases (36 exceptions) utensils are rinsed after washing and in a majority
of cases twin sinks are provided, one for washing and one for rinsing.
The water for washing-up is generally used as hot as practicable for hand washing
and this, in conjunction with soda in the water, keeps the swabs reasonably clean.
Apart from sterilising machines, the most satisfactory method is to wash in hot
water, rinse in separate hot water and dry by draining in suitable rack and polish
when dry.