Bar / Beverage Sanitation

Per-shift bar sanitation — glassware washing, beer line cleanliness, soda gun nozzles, ice scoop storage, cutting boards.

Inspection Details

• Shift and station identified
  Record the shift, date, and bar or beverage station inspected.
• Inspector name recorded
  Enter the name or ID of the person completing the inspection.
• Inspection time recorded
  Document the time the sanitation inspection was completed.
• Sanitation supplies available
  Verify that approved cleaning chemicals, sanitizer, brushes, and towels are available at the station.

Glassware Washing

• Glasswasher or sink is clean and free of residue
  Inspect the glasswashing area for visible soil, buildup, or standing water.
• Wash, rinse, and sanitize cycle is functioning correctly
  Confirm the glasswashing process is operating in the correct sequence and producing clean, sanitized glassware.
• Clean glassware is air-dried and stored inverted or protected
  Verify clean glassware is not towel-dried and is protected from contamination after washing.
• Broken, chipped, or cracked glassware removed from service
  Check that damaged glassware is segregated and not available for guest service.

Beer Lines and Draft Faucets

• Beer lines are cleaned on schedule and documented
  Verify line-cleaning frequency matches the site SOP and that cleaning records are current.
• Draft faucets and tap handles are clean and free of buildup
  Inspect faucet surfaces for residue, dried product, mold, or sticky buildup.
• Couplers, shanks, and visible draft connections are sanitary
  Check visible draft hardware for cleanliness, leaks, or signs of contamination.
• Beer taste, odor, and pour quality are acceptable
  Rate whether the draft product shows no off-odors, sour notes, or abnormal foam that may indicate sanitation or line issues.

Soda Gun Nozzles and Beverage Dispensing

• Soda gun nozzles are clean and free of syrup buildup
  Inspect all beverage nozzles for sticky residue, dried syrup, or visible contamination.
• Soda gun holster and splash area are clean
  Verify the holster, surrounding counter, and drip area are sanitized and free of buildup.
• Beverage dispensing lines and connections show no leaks or contamination
  Check visible lines and fittings for leaks, mold, or contamination that could affect beverage safety.
• Nozzle cleaning completed per SOP
  Confirm the nozzle cleaning task was completed during the required shift interval or as specified by the site SOP.

Ice Scoop Storage and Ice Handling

• Ice scoop stored outside the ice bin when not in use
  Verify the scoop is stored in a sanitary holder or designated location, not left inside the ice.
• Ice scoop handle is clean and not contacting ice
  Confirm the scoop handle is protected from contamination and does not rest in the ice bed.
• Ice bin interior is clean and free of foreign material
  Inspect the ice bin for residue, debris, standing water, or signs of contamination.
• Ice used for service is protected from hand contact and cross-contamination
  Verify ice handling practices prevent direct hand contact and contamination from utensils or food contact surfaces.

Cutting Boards and Food-Contact Surfaces

• Cutting boards are clean, sanitized, and free of grooves or heavy scoring
  Inspect cutting boards for cleanliness and surface condition that could harbor soil or bacteria.
• Cutting boards are separated by task or food type as required
  Verify boards are designated and used to reduce cross-contamination where applicable.
• Cutting boards are stored clean and dry after use
  Confirm boards are not left in sinks, on dirty surfaces, or stored wet.
• Any damaged cutting board removed from service
  Check that cracked, warped, or deeply scored boards are taken out of service and replaced.