Are Restaurant Utensils as Clean as They Should Be?

Have you ever noticed that sometimes the silverware in a restaurant seems passed or even carries bits of food and stains? This article aims to shed light on the practices and hygiene standards in the restaurant industry, particularly concerning the cleanliness of the utensils used by servers and customers.

Don't They Get Properly Cleaned?

Unfortunately, many reports indicate that the utensils do not always receive the thorough cleaning they should. After the end of a shift, servers are usually left to clean the silverware which involves soaking them in hot water and then 'polishing' them. However, food particles such as lettuce, noodles, mashed potatoes, and more frequently remain, indicating poor cleaning practices.

What About the Dishwashers?

The use of commercial dishwashers is quite common, designed to eliminate bacteria and sanitize dishes. However, despite these efforts, there are scenarios where utensils might not be as clean as they should be. In extremely busy shifts, such as on a Friday or Saturday, the dishwashers might not have the capacity to catch every piece of leftover food. Even if the dishwashers re-run dirty utensils or dishes through the machine, there’s still a chance that some items might slip through unclean.

Human Factor: Unsafe Practices

The human element also plays a significant role in utensil cleanliness. For instance, busboys could have handled dishes and silverware without proper sanitization. A busboy who has smoked a cigarette or picked up tip money may touch these items and contaminate them. This emphasizes the importance of hygiene compliance and practices beyond just the automated dishwashing process.

Regulatory Standards and Health Inspectors

Restaurants are subject to stringent health regulations and inspections to ensure proper hygiene protocols are followed. These procedures include specific temperature controls and proper cleaning methods, which, if strictly adhered to, should result in utensils that are both safe and clean. However, even with these guidelines, occasional lapses in cleanliness are possible, as seen in instances where glasses are left with water stains despite being deemed sanitary.

The Question of Sterilization

Despite misconceptions, utensils that are industrial dishwasher sanitized are indeed sterilized in very hot soapy water. Any dried crumb of food, while noticeable and unsightly, does not render the utensil unsafe. In such cases, waitstaff are usually willing to replace the item for you without hesitation.

In conclusion, while many restaurants strive to maintain high standards of cleanliness, the variability in cleaning practices, human involvement, and the demands of a bustling kitchen can sometimes lead to utensils not being as clean as they should be. Understanding and addressing these issues can help enhance overall dining experiences and uphold the health and safety of customers.