How to use itSplit tasks between during service and after close. The closing bartender signs, and the manager checks a few items each morning.
Who uses itBartenders and barbacks
WhenDuring service and after close every day
Time neededOften 30 to 45 minutes after close
Keep itSigned sheet behind the bar
When you need the daily bar cleaning checklist
Sticky surfaces, fruit flies and dirty ice are common bar problems, and all are prevented by a short daily routine.
Follow the instructions for your glass washer and beer system, and your local health rules.
14 items. Use it on screen, or print it and fill it in by hand.
During service
After close
Sign-off
How to use the daily bar cleaning checklist step by step
Put the list next to the glass washer.
Plan cleaning time into closing shifts.
Use the right products for each surface.
Check drains weekly for buildup.
Deep clean beer lines on the schedule your supplier recommends.
How a team used the daily bar cleaning checklist
At a pub, the closing bartender takes 35 minutes to work through the list. The morning manager finds the ice well not fully drained, mentions it, and the next night it is done right.
Why a daily bar cleaning checklist matters
Under the FDA Food Code, ice wells, scoops and bar tops count as food-contact surfaces and must be cleaned and sanitized. Nightly cleaning of drains and mats also removes the sugar residue that fruit flies breed in.
A filled-in daily bar cleaning checklist
Date and closer
Saturday Oct 31, bartender Wes
Bar top
Sanitized with quat at 200 ppm, strip checked
Taps and nozzles
12 faucets soaked, gun nozzles brushed
Ice wells
Drained, washed, air-dried; scoop stored outside
Glass washer
Chemical line primed, filter emptied
Maintenance
Cooler 2 door gasket torn
Manager check
Sunday 10 am, all ok
Wes at The Copper Tap in Missoula wrote the sanitizer reading, not just a tick. The torn gasket goes to maintenance so it is not lost in a text message.
What we see go wrong with a daily bar cleaning checklist
Using the ice scoop as a glass or leaving it in the ice. Store the scoop outside the ice in its holder.
Leaving fruit garnishes uncovered overnight. Discard or cover and refrigerate them to avoid fruit flies.
Mopping without cleaning floor drains. Drains left dirty attract flies and smell.
Variations for different teams
NightclubsAdd speed rail and bottle service areas, and plan extra time for sticky floors after events.
Hotel barsCoordinate with room service for shared glassware, and add the lobby lounge area to the close.
From the fieldMelt and drain ice wells with warm water rather than waiting for the ice to melt. It saves time and lets you clean the well right away.
What people ask about the daily bar cleaning checklist
Ice for drinks is treated as food, so never chill bottles or store garnish in the ice well. Use a scoop, never a glass, and keep the scoop handle out of the ice or in a holder. If glass breaks near the well, melt the ice and clean it.
What sanitizer strength should a bar use?
The FDA Food Code generally sets chlorine sanitizer at 50 to 100 ppm, depending on water temperature and pH. Quaternary ammonium products must be used at the strength on the label. Test with the matching strips and log the reading.
In EZTime, a routine like this can run as a recurring task assigned to a person, team or location, with photo proof and an alert when it is late. Book a demo if you want a walkthrough.
Disclaimer: This template is general information to adapt to your own workplace. It is not legal, safety or compliance advice and does not replace inspections, training or requirements set by law, regulators, manufacturers or your insurer. Check the rules that apply to you with a qualified professional.
