The Alliance Online Catering Equipment Blog

First catering news post of the new year. Here we take a look at some stories from the industry involving caterers, pubs, bars and restaurants. Feel free to leave your thoughts using the comments section at the end of the post.

DIRTY KITCHEN FINES ‘UNFAIR’

When villagers of Ightham near Sevenoaks, Kent were cut off by heavy snowfalls in early February 2009, they descended on their local pub the 15th century George & Dragon.

Normally the pub would expect 15 to 20 diners on a Monday, but it was inundated, serving 117, although service was affected as staff, including licensees Mark and Fiona Harris, who live off-site, were unable to get to work because the roads were impassible.

Being busy with only skeleton staff exhausted by the end of shifts, the normal ‘clean up’ was postponed but then the pub received a surprise visit from a “zealous” Environmental Health Officer who returned a few days later to say the licensees would be prosecuted.

“The kitchen was in a bit of a mess,” admitted Fiona Harris. “But there were no serious health issues and there were no customer complaints.”

But the Harris’ were each fined nearly £11,000 almost the maximum for a first offence by Sevenoaks Magistrates, for failing to comply with general hygiene requirements and EU regulations.

Annoyed villagers say the couple have been “victimised” and the fines were unfair. They have offered to help raise funds to pay the legal costs of an appeal.

→ continue reading: Catering News – January ‘10

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• 1. Do not store glasses upside down. Clean glasses should not be stored hanging over the bar but in closed cabinets (the right way up). Don’t stack glasses inside or on top of one another; this can easily crack the glass.
• 2. Drink residue and other waste belongs down the sink or in the bin – not in the glasswasher.
• 3. Regular service and maintenance guarantee the operational reliability of your machine. Check detergent and rinse aid containers regularly.



• 4. Operational readiness: only begin washing when the nominal temperatures have been achieved and the machine display indicates it is ready to operate.
• 5. When filling the racks ensure that the glasses do not touch or knock against each other.
• 6. Don’t polish! This actually makes the glasses dirty again, because even a fresh multiuse towel may contain germs and bacteria.
• 7. Wash as quickly as possible after use! Dried-on drink residue hinders the cleaning process.
• 8. Glassware need space. Be sure that there is enough space around your machine to work, and for separate storage of used and clean glasses.
• 9. At the end of each shift, empty the machine and leave it open (the door locks in a slightly tipped position). If necessary, clean the filters and wash arms. This only takes a few minutes.
• 10. Removal of glasses: ensure that no fingerprints are left on the glasses when stacking. A paper towel dispenser positioned in the vicinity of the glasswasher encourages staff to wash and dry their hands.

Glasswashers – View the full range and buy online!

Thanks to our friends at Winterhalter for these handy tips. Photograph by roseannadana

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This manual-fill machine features de-scale and spoil indicators and an easy clean spray-head to maintain hygiene. The robust stainless steel construction will stand up regular use whilst continuing to look the part in your business location.

We also supply a wide range of coffee and filter papers on the site from top brands including Nescafe, Douwe Egberts and Fair Trade.

Available now for just £150, this efficient coffee machine will provide delicious beverages for your customers or staff.

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