In the bustling world of bars and restaurants, maintaining the highest standards of cleanliness is not just a matter of pride—it’s a regulatory necessity. One practice that embodies this commitment to hygiene and safety is the ritual known as “burning ice.” This method, while seemingly menial, serves dual purposes: it’s an emergency response to accidents, such as shattered glass falling into an ice bin, and a routine maintenance procedure that keeps ice bins fresh and clean. We’re exploring the importance of burning ice in bar programs and offering insights into how this practice can enhance both health code compliance and the overall quality of service.

Emergency Response to Contamination

Accidents happen, even in the most meticulously managed establishments. A common mishap in bars involves glassware breaking and contaminating the ice bin—a scenario that poses significant health and safety risks. In such instances, “burning ice” is not just advisable; it’s imperative. Pouring boiling water over the contaminated ice ensures that any glass shards, bacteria, or other contaminants are thoroughly eradicated. This method is swift and effective, allowing staff to quickly address the problem without compromising on safety. Ensuring that ice used in drinks is uncontaminated preserves the health and safety of patrons.

Routine Maintenance for Freshness and Compliance

Beyond emergency use, burning ice a couple of times a week as part of a bar’s regular cleaning regimen offers numerous benefits. First, it aligns with health codes that mandate the cleanliness of ice bins. Regular inspection, cleaning, and sanitizing of the ice-making machine are essential steps recommended by experts to uphold ice safety for restaurants, bars, and hotels. This routine not only prevents the buildup of bacteria and mold but also enhances the overall taste and quality of the ice—a subtle yet significant factor in the customer’s drinking experience.

Furthermore, this practice serves as a proactive measure against common health code violations. With restaurant inspections occurring unannounced, maintaining a schedule for burning ice ensures that your establishment is always prepared, minimizing the risk of violations related to ice safety. It’s a simple yet effective component of a comprehensive strategy to meet sanitation performance standards.

Implementing Best Practices

To effectively incorporate burning ice into your bar program, consider the following best practices:

• How it Works: The actual act of burning your ice well involves the following steps:
  • Begin by turning off the ice maker and scooping out all of the ice.
  • Boil water, enough to fill the entire ice bin.
  • Slowly pour the boiling water over the empty bin, ensuring that all areas are covered. The heat will melt away any remaining ice and also sanitize the bin.
  • Once emptied, thoroughly dry and wipe down the interior of the bin before refilling with fresh ice.

• Staff Training: Ensure that all staff members are trained on the importance of burning ice and the procedures to follow for both emergency and routine cleaning. A well-prepared staff can launch into action within seconds when accidents happen!
• Regular Schedule: Incorporate burning ice into your cleaning schedule, aiming for at least twice a week to maintain optimal cleanliness and freshness.
• Safety First: Always prioritize safety when handling boiling water, ensuring that appropriate protective equipment is used and that the area is secured. Cleaning up both large and small shards of glass can also be dangerous when one isn’t using caution in the cleanup phase.

A Personal Anecdote

At Tables of Content, our team and contributors pride themselves on being comprised of individuals who both know and love what we write about because we’ve lived through it. As a part of my own experience, I know what it’s like to experience the skip in your heartbeat after a glass shifts and nose-dives into your bin of beautiful ice just delivered by your barback.

It was a busy, bustling brunch shift within my first month of beginning my bartending career. I was launched into the world of fine dining as my first restaurant job, so the stakes always felt higher as I learned the ropes and began climbing up the ladder from busser to barback.

A coworker was polishing a shelf of glassware that rested adjacent to our only bin of ice that served the bar of a 200-seat-restaurant inside of an art museum that served a very popular brunch, with the first wave of 75 people coming in all at the same time. The shelf slid off of its track while he was polishing and collapsed into the ice bin, with almost a dozen of those glasses breaking and contaminating our ice as we kept hearing more and more tables being sat called back to the kitchen intercom.

Absolute. Panic.

Thankfully, we were prepared for massive amounts of tea and coffee service and had plenty of hot water to begin decontaminating the entire bin, but it set the entire shift back and ruined more than one person’s day.

We learned that shift that it’s worth being over-prepared to have ice supply on hand. We immediately implemented a different system to store the glassware away from the bin and purchased a second ice well. We trained every staff member how to quickly and properly burn an ice well and the dangers accrued if not taken seriously.

It’s one of those experiences that will forever change your perspective on preparedness once you’ve been through it.

Conclusion

The practice of burning ice, whether as an emergency response or a routine maintenance task, is essential for bars aiming to maintain high standards of hygiene and safety. It’s a testament to the attention to detail and care that goes into running a successful bar program, reflecting a commitment to quality that customers can trust. By adopting this practice, bars not only comply with health codes but also elevate the customer experience, guaranteeing that every glass served is not just delicious but also safe.

By integrating these insights and practices into your article, you’ll provide valuable information to bar owners and managers looking to uphold the highest standards of cleanliness and safety in their establishments. Remember, the quality of your ice is reflective of the quality of your service—it’s a detail that makes a difference.

Your Drink of Choice to Sip On While Cleaning Your Station at the End of the Night

Let’s get a little thematic for a moment and talk about the perfect drink to enjoy while cleaning your bar station at the end of a long shift. After all, taking care of your workspace is just as important as taking care of yourself. Luckily, we’re here for both objectives.

We’re going to shake up a sour and use an egg white to create this cocktail. This pairs perfectly with our task because when you properly shake up a cocktail with egg whites, you’ll actually shake it twice using two different methods: a dry shake and a wet shake. On the wet shake, you’ll want to use quite a bit of ice to quickly dilute and chill your cocktail mixture. This will make it a great drink to use up some of the ice you need to get rid of as you burn your bin! This was a personal tradition for me in bars throughout my career: the bartender who burns the ice gets a special drink to sip on while they do it after close.

Sanitizer Sour

Ingredients:

• 2 oz vodka or gin
• 1 oz fresh lemon juice
• 0.75 oz simple syrup (you’re in a bar – use a fun and flavored syrup at your disposal for different drink combinations each time!)
• 1 fresh egg white
• Ice

Instructions:

1. In a shaker, combine vodka or gin, fresh lemon juice, simple syrup, and egg white.
2. Fill the shaker with ice.
3. Shake vigorously until well chilled and frothy.
4. Strain the mixture from one tin into the other, then discard your ice.
5. Shake again, the mixture alone and this time without ice (called a dry shake).
6. Strain into your glassware of choice and enjoy!

Title Suggestions:

• “Chill Out & Clean Up: The Art of Burning Ice in Your Bar”
• “From Shattered Glass to Shaken Cocktails: A Barkeeper’s Guide to Pristine Ice”
• “Behind the Bar: Secrets to Sparkling Clean Ice Bins and Safety Measures”
• “Raise a Glass: The Bartender’s Ritual of Burning Ice”
• “Frosty Freshness: How Burning Ice Elevates Your Bar Experience”

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