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.
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.