I washed dishes at a number of restaurants in high school and undergrad and all of them required me to soak utensils in a low level disinfectant rated to kill all pathogens prior to running them through their robust dishwashing system.Restaurants are required to use dishwashers that achieve far higher water temperatures than you will find in your home sink or dishwasher. Temperatures should range between 160-180 degrees F. The commercial dishwashers provide supplemental heating to reach the required temperature. That is to insure dishes and utensils are adequately disinfected. Since water temperature over 125 degrees F will scald flesh, the temperature recommended for residential water heaters is no higher than this level.