Anonymous wrote:
This is a fairly dangerous and uninformed post. The fact is Bleach is not required, but a sanitizer or sanitizing method is. Bleach (Sodium Hypochlorite) is one form of sanitizer. Quatenary ammonia is another. All restaurants ARE REQUIRED by Health code to Sanitize foodservice utensils by chemical methods (the two mentioned...or a third is iodine), OR by heat. But bars typically do not have a high temperature glass washer, and most do use chlorine based sanitizers. So glassware typically gets a "bleach" treatment. (if you have seen the 3 compartment method at work, the sanitizer is typically Steramine (quat ammonia from above...titrated between 200-400 ppm) This is completely safe when the machines are calibrated and the chemical is titrated effectively. 50-100 ppm is effective for bleach...
As for the suggestion to use only soapy water...this is potentially dangerous, and there is a very clear requirement for "washing" in a foodservice establishment. It requires five steps...only one of which is soapy water.
1. Prewash (scrapping of solids, rinsing residue...ect)
2. Wash (soapy water)
3. Rinse (rinse detergents from utensils)
4. Sanitize (chemically or by heating rinse water to above 180 degrees to kill pathogens)
5. Air Dry (drying with a towel can potentially add pathogens back)
So to answer the question...no, not all restaurants use bleach, but all MUST by law sanitize in an apporved method.
Yes, I worked for 20 years in a soup kitchen (1990-2010) and a version of this procedure was posted on the wall above the sinks. We used the 3 sink method of washing plus air-drying. In the 1990's and early 2000's we had a few surprise inspections, but I haven't heard of one there for the last 5-6 years.