Inspect the station at opening for visible soil, sticky residue, odors, pests or pest evidence, leaks, damaged equipment, standing water, obstructed sinks, unsafe floors, contaminated tools, and incomplete work from the previous shift.
Correct routine deficiencies before service. Remove affected items from use and notify the manager when damage, contamination, plumbing, drainage, pest activity, or equipment failure cannot be fully corrected at the station.
Confirm that required cleaners, sanitizers, test devices, wiping cloths, brushes, protective equipment, and cleanup tools are available and in usable condition.
Keep chemicals in their original labeled containers or clearly identified working containers. Store them so they cannot contaminate ingredients, ice, glassware, utensils, linens, or single-use items. Never mix chemicals unless the product instructions specifically direct it.
Prepare and use cleaners, sanitizers, and disinfectants according to their labels, the approved house procedure, and applicable requirements. Follow the specified concentration, temperature, surface preparation, contact time, and any required rinse.
Verify prepared sanitizer concentration with the correct test kit or measuring device. Replace or correct the solution when it is outside the approved range, visibly soiled, contaminated, or otherwise unusable.
Clean as service progresses. Protect or remove exposed ingredients, garnishes, utensils, and glassware before spraying, splashing, sweeping, or performing work that could contaminate them.
Address spills promptly. Control the affected floor or walkway until it is clean and safe, using the house-approved barrier or warning method when needed.
For reusable food-contact tools and surfaces, remove debris, wash with the approved cleaner, rinse as required, sanitize using the approved method, and allow adequate draining and air-drying before use or storage.
Route shakers, jiggers, strainers, spoons, blender components, cutting tools, garnish utensils, and other soiled equipment through the complete cleaning process whenever required by use, contamination, allergen contact, or the house schedule. A quick rinse does not replace full cleaning when full cleaning is required.
Follow the assigned wiping-cloth system. Keep glass-polishing cloths separate from cleaning cloths. Keep counter and equipment wiping cloths in the designated sanitizer solution between uses, and replace or launder cloths when they become visibly soiled, contaminated, damaged, or unsuitable for their task.
Clean bottle exteriors, rails, mats, bottle tips, caps, and approved pour spouts without allowing cleaning solution or debris to enter the product. Remove components for proper cleaning and sanitizing according to the house schedule and manufacturer instructions.
Keep garnish trays, prep bottles, batches, syrups, juices, and service ingredients protected during cleaning. Discard anything contaminated or outside its controlling quality, storage, or discard standard; do not wipe off questionable product and return it to service.
Keep the handwashing sink accessible, supplied, and reserved for handwashing. Keep dump sinks, warewashing areas, floor drains, trash, recycling, and cleaning-tool storage clear enough to function as intended.
Clean soda dispensing components, coffee equipment, blenders, glasswashers, ice equipment, beverage lines, drains, and other specialized equipment according to manufacturer instructions and the approved maintenance schedule. Remove equipment from use and escalate when it cannot be cleaned, sanitized, inspected, or operated correctly.
If glass breaks, stop work in the affected area, protect people from the hazard, and use approved cleanup tools rather than bare hands. Discard any ice, garnish, ingredient, or single-use item that may contain fragments; inspect and clean the area completely before reopening it.
If vomit, diarrhea, blood, or another bodily fluid contaminates the bar or surrounding area, isolate the area and activate the operation’s approved incident-response procedure. Do not use routine bar cloths, tools, or sanitizer as an improvised response.
Report pest evidence promptly. Protect or discard affected food and service items, clean the area as directed, and leave pesticide treatment to approved products and authorized personnel.
Throughout service, return clean tools and bottles to their assigned positions, remove waste, restore garnish and prep protection, and correct station drift before it disrupts safe execution.
At shift change or close, discard or store prep according to its controlling Standard, complete required equipment and surface cleaning, leave cleaned items protected and air-drying, service mats and drains according to procedure, remove waste, restore the approved station layout, and communicate unresolved shortages, damage, pest evidence, or maintenance needs.