Originally Posted by Mel!
I wash my dishes in cold water with just some washing up liquid added.
It is OK for at home but I would not like if a restaurant did it.
"Why is it OK for home, but not for a restaurant?"
Their may be some misunderstanding here. What Mel said is not OK in a restaurant. Regulations require either a commercial dishwasher that can raise temps high enough to sanitize must be used or the dishes must be hand sanitized in bleach after rinsing. The temperature of the water is irrelevant to sanitizing and as has been pointed out, higher temps in the sanitize sink will cause the chlorine to dissipate faster.
The issue is not putting more people at risk. The issue is there are more people potentially depositing pathogenic bacteria on dishes. This happens mainly when folks infected during colds, flu, strep throat and such. Also, and maybe even more important, restaurant workers are not known to be careful about getting dishes real clean. Sanitizing dishes will kill bacteria on even a dirty dish.
Whether it is OK at home, is a judgment call, in my opinion. I do find myself being more careful with many things when there is illness in the house. I think most will agree that it is harder to get dishes clean in cold water.
On the other hand, in SW Florida where I live, cold water comes out of the tap at 80 degree and has to be run a while just to get it down that low.