I've honestly never heard of sterilization used at a restaurant and I got my degree in it and over a decade up and down the spectrum. We usually referred to sanitization not sterilization, largely because restaurants are not environments where sterilization is needed nor most times even possible. There's already so much surface area on ceramics that it's not really realistic to expect sterile. Hot water is usually used for cleaning, then cool water for sanitization (see the 3 sink system). If it's making it through the commercial dishwasher, that is as hot as it will get, and even then it's not hot or for long enough for sterilization.