SECOND CUP COFFEE

The restaurant did not remove garbage promptly enough to keep the facility clean and sanitary.

The restaurant used food equipment that is difficult to clean properly.

The restaurant did not use a strong enough bleach solution to properly sanitize utensils; the chlorine level was below the required 100 parts per million.

The restaurant's food preparation area had floors that were not properly maintained or in good condition.

The restaurant did not properly clean and sanitize equipment surfaces as required by health regulations.