Work-surface sanitation

Applies to: sanitizing bar counters, prep surfaces, and food-contact points through service and at close.

1. Clear the surface of debris and wipe visible soil off first — cleaning comes before sanitizing.
2. Apply the sanitizer solution across the full surface.
3. Mix to the label's dilution — a typical concentrate is a small dose per litre of water.
4. Leave it wet for the full label contact time before wiping or letting it air-dry.
5. Contact time is what actually kills pathogens — wiping it off immediately skips the step.
6. Refresh the sanitizer bucket and cloths on a set schedule through service.
7. At close, do a full sanitize pass of all surfaces, sinks, and drains, and record it.