Maintain highest sanitation standards:

High-Touch Surfaces: Clean and sanitize every 2 hours (door handles, POS terminals, table edges)
Floors: Spot-clean throughout service, complete mop daily
Restrooms: Check and clean every 30 minutes
Equipment: Clean after use, deep clean weekly
Cutting Boards: Sanitize between each use
Utensils: Wash in hot water, sanitize, air dry
Dishes: Wash, sanitize, rinse, inspect for cleanliness

Sanitizer Concentration: 200 ppm for food contact surfaces. Test strips available at each station.

Inspection: Daily manager inspection. Random health department inspections quarterly.