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How do you dispose of drinks and old ice in your restaurant?

post #1 of 12
Thread Starter 

How do you dispose of drinks and old ice in your restaurant? Do you throw them straight to the trash bin or in the sink? If in the sin, do you have a specific sink just for this?

 

We have a food prep sink where we basically dump beverages, water and ice. However, we also use this sink for getting fresh water. Is this alright?

 

 I don't particularly know the food retail laws since we are not a restaurant. But I want to come up with a procedure that will be sanitary and safe for us and for our people.

post #2 of 12

I think as long as it is not a hand washing sink, and the sink is plumbed correctly and sanitized frequently you shouldn't have a problem.

post #3 of 12
Quote:
Originally Posted by adlainewcook View Post
 

We have a food prep sink where we basically dump beverages, water and ice.

 

A designated food prep sink is to be used for food only, nothing else no matter whether sanitized or not. It is not be used as a dump sink, a hand wash sink, a mop sink, etc. etc. etc., food and only food.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 12

If you have a dishwasher area, drinks get dumped in the pre-rinse sink. Ice too, if there's room. Otherwise it could go in the mop sink.

post #5 of 12
In my restaurant, beverages and glassware for that matter, only get handled in the bar area.
The rule (and I am very strict on this) NO GLASSWARE IN THE KITCHEN.
It's just too easy for glassware to break and completely stop the line dead in its tracks. Any hint of broken glass cannot be anywhere near food prep, full stop.

I once fired a guy who insisted on scooping ice into the glass directly from the ice well. He asked why.
"If that glass breaks in the ice, that whole ice well needs to be drained, and re-iced once we remove any trace of glass"

Imagine getting a shard of glass down your throat.
post #6 of 12
Looking thru your prev posts and see you were interested in commercial dishwashers.
So you don't have a restaurant but have a need for high level sanitation.
It would be way easier if you could post a few more clues to the puzzle.
My 2 cents.....

mimi
post #7 of 12
Thread Starter 

We are an assisted living in a residential area (i.e multiple homes adjacent to each other). One of the house has the kitchen which serves all the food in all houses.

We are not under the state's food retail department instead we are under state's social services.

Our dining is open from 7A-5P and our clients get to eat whenever they want. We also have big community event at our location every other month and almost have smaller events every month as part of our assisted living program.

post #8 of 12
What is your current glass washing set-up? Do you have a dish sink? Or is it "home kitchen with a dishsasher"?
post #9 of 12
Quote:
Originally Posted by adlainewcook View Post

We are an assisted living in a residential area (i.e multiple homes adjacent to each other). One of the house has the kitchen which serves all the food in all houses.
We are not under the state's food retail department instead we are under state's social services.
Our dining is open from 7A-5P and our clients get to eat whenever they want. We also have big community event at our location every other month and almost have smaller events every month as part of our assisted living program.

I may be wrong as it has been over 10 years since I worked in case management but in order to accept Medicare you have to meet basic standards in order to be able to bill them for services.
They have regulations for kitchen procedures like sanitation.
You may not even accept Medicare which makes my post moot .
Then I suggest you dive into the regs manual your licensing agency uses.

mimi
post #10 of 12

Do you have a mop sink? Toss leftover ice and beverage in a 5 gallon bucket and as the bucket fills, dispose of it in mop sink.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #11 of 12

We have separate sinks for hand washing and beverage disposal

post #12 of 12

Best set up I've ever worked with was a sink used exclusively for disposing of beverages in the waitrons' panic room. It was the right size that we could have a glass rack over it and a wire desktop "file organizer" in it that servers used to pour their glass contents through to strain out any fruit or straws before dropping them in the glass rack. When the rack was full they'd yell for a dish washer to change it. Very efficient.

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