Behind the Bar

Running A Clean Bar Part 2: Bar Sanitation-A +A
DAVID T. KRATT | Other
Published: 02/19/2004

Last month we discussed some of the basics of running a clean bar. Here are some of the specifics: ¥ Glassware. Employees should follow maintenance procedures for glass washing equipment, including checking for proper wash and rinse temperatures and using test strips to check the concentration of sanitizing solutions. Keep an eye on glasses for cracks, lipstick or foreign objects.