Run Bar / Beverage Sanitation — Free

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 critical (required)

Verify that approved cleaning chemicals, sanitizer, brushes, and towels are available at the station.

Yes No N/A

Glassware Washing

Glasswasher or sink is clean and free of residue critical (required)

Inspect the glasswashing area for visible soil, buildup, or standing water.

Yes No N/A

Wash, rinse, and sanitize cycle is functioning correctly critical (required)

Confirm the glasswashing process is operating in the correct sequence and producing clean, sanitized glassware.

Yes No N/A

Clean glassware is air-dried and stored inverted or protected critical (required)

Verify clean glassware is not towel-dried and is protected from contamination after washing.

Yes No N/A

Broken, chipped, or cracked glassware removed from service critical (required)

Check that damaged glassware is segregated and not available for guest service.

Yes No N/A

Beer Lines and Draft Faucets

Beer lines are cleaned on schedule and documented critical (required)

Verify line-cleaning frequency matches the site SOP and that cleaning records are current.

Yes No N/A

Draft faucets and tap handles are clean and free of buildup critical (required)

Inspect faucet surfaces for residue, dried product, mold, or sticky buildup.

Yes No N/A

Couplers, shanks, and visible draft connections are sanitary critical (required)

Check visible draft hardware for cleanliness, leaks, or signs of contamination.

Yes No N/A

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 critical (required)

Inspect all beverage nozzles for sticky residue, dried syrup, or visible contamination.

Yes No N/A

Soda gun holster and splash area are clean critical (required)

Verify the holster, surrounding counter, and drip area are sanitized and free of buildup.

Yes No N/A

Beverage dispensing lines and connections show no leaks or contamination critical (required)

Check visible lines and fittings for leaks, mold, or contamination that could affect beverage safety.

Yes No N/A

Nozzle cleaning completed per SOP critical (required)

Confirm the nozzle cleaning task was completed during the required shift interval or as specified by the site SOP.

Yes No N/A

Ice Scoop Storage and Ice Handling

Ice scoop stored outside the ice bin when not in use critical (required)

Verify the scoop is stored in a sanitary holder or designated location, not left inside the ice.

Yes No N/A

Ice scoop handle is clean and not contacting ice critical (required)

Confirm the scoop handle is protected from contamination and does not rest in the ice bed.

Yes No N/A

Ice bin interior is clean and free of foreign material critical (required)

Inspect the ice bin for residue, debris, standing water, or signs of contamination.

Yes No N/A

Ice used for service is protected from hand contact and cross-contamination critical (required)

Verify ice handling practices prevent direct hand contact and contamination from utensils or food contact surfaces.

Yes No N/A

Cutting Boards and Food-Contact Surfaces

Cutting boards are clean, sanitized, and free of grooves or heavy scoring critical (required)

Inspect cutting boards for cleanliness and surface condition that could harbor soil or bacteria.

Yes No N/A

Cutting boards are separated by task or food type as required critical (required)

Verify boards are designated and used to reduce cross-contamination where applicable.

Yes No N/A

Cutting boards are stored clean and dry after use critical (required)

Confirm boards are not left in sinks, on dirty surfaces, or stored wet.

Yes No N/A

Any damaged cutting board removed from service critical (required)

Check that cracked, warped, or deeply scored boards are taken out of service and replaced.

Yes No N/A

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Run: Bar / Beverage Sanitation

Inspection Details

Glassware Washing

Beer Lines and Draft Faucets

Soda Gun Nozzles and Beverage Dispensing

Ice Scoop Storage and Ice Handling

Cutting Boards and Food-Contact Surfaces

Get your results