COFFEE BRICK

The restaurant's manual dishwashing process did not use the correct chlorine sanitizer strength or contact time; dishes must be sanitized with at least 100 parts per million of chlorine for at least 45 seconds as part of a three-step wash, rinse, and sanitize process.

Multi-use dishes, utensils, and surfaces that touch food must be cleaned and sanitized after each use and whenever they might have been contaminated.

The restaurant's walls need to be cleaned and repaired to maintain proper sanitary conditions.

A certified food handler or supervisor must be present whenever the restaurant is open.