This guide outlines how to properly set up, dilute, and use cleaning and sanitizing products throughout the day. Clean and sanitize are not the same thing. We must use the right product for the right purpose. Clean first. Then sanitize. All team members are responsible for maintaining cleanliness throughout the entire shift.

 

⚠️ Various Cleaning Items Needed

  • Simple Green Solution
  • Steramine inside labeled bucket w/ towel
  • Damp hand towel for wand
  • 1 microfiber cloth to spray Simple Green onto (Min)
  • 1 dry Microfiber cloth to clean any residue (Min)
  • 1 Microfiber cloth for cleaning tables (Min)

  • Replace and switch as needed
     

     

🧴 Cleaning vs. Sanitizing (Know the Difference)

Simple Green Pro

  • Purpose: Cleaner / degreaser
  • Removes dirt, milk residue, syrup, oils
  • Not a sanitizer

Steramine (Quaternary Sanitizer Tablets)

  • Purpose: Sanitizing food-contact surfaces
  • Kills bacteria after surface has been cleaned

You must clean a surface before sanitizing it.

 

 

🧪 Simple Green Pro (Cleaner Setup)

Dilution Standard (General Surface Cleaning)

Follow manufacturer label instructions. Standard food-service dilution is typically:

1:30 dilution

  • 1 part Simple Green Pro
  • 30 parts water

Always:

  • Put in Spray bottle
  • Mix fresh as needed

Use Simple Green Pro for:

  • Counters (before sanitizing)
  • Espresso machine exterior
  • Bar surface buildup
  • Syrup spills
  • Fridge exterior
  • Trash can exteriors

Do not use as sanitizer!

 

🧼 Steramine (Sanitizer Setup)

Steramine tablets create a quaternary ammonium sanitizer solution.

 

Proper Dilution

1 tablet per sanitizer bucket
Target concentration: 200 ppm (parts per million)

Water should be room temperature.

If available, use sanitizer test strips to confirm 200 ppm.

Label sanitizer bucket with:

  • “Sanitizer – 200 ppm”
  • Date & time mixed

Replace sanitizer solution:

  • As needed if dirty or diluted

     

🪣 Cleaning Station Setup (Start of Shift)

Set up:

  • 1 Simple Green Pro spray bottle (cleaner)
  • 1 Steramine sanitizer bucket
  • 6–8 clean microfiber rags minimum:
    • 2 for bar surface
    • 2 for espresso station
    • 1 for POS/front counter
    • 1–2 backups

Rags used for sanitizing must remain in sanitizer bucket when not in use. Do not mix cleaner rags with sanitizer rags.

 

 

🕒 Cleaning & Sanitizing Frequency

Every 30 Minutes (Minimum)

  • Clean visible spills with Simple Green
  • Sanitize bar surface with Steramine solution
  • Wipe high-touch surfaces
     

After Every Drink (Espresso Station)

  • Wipe steam wand immediately with damp shop towel
  • Purge steam wand
  • Wipe bar surface if splashed
     

Every 1–2 Hours

Clean then Sanitize:

  • Door handles
  • POS screens (lightly damp cloth)
  • Fridge handles
  • Faucet handles
  • Condiment station
     

As Needed (Immediate)

  • Milk spills
  • Coffee grounds
  • Syrup drips
  • Trash overflow

Never allow buildup. There are going to be times where it is hard to clean at this schedule. Don’t waste your downtime. 

 

 

☕ Cleaning the Espresso Steam Wand

This is critical for food safety.

 

After Every Use:

  1. Wipe steam wand immediately with designated damp towel.
  2. Purge steam for 1–2 seconds.
  3. Do not allow milk to dry on wand.
     

🧊 Milk Fridge & Cold Station

Every 2–3 hours:

  • Wipe milk containers
  • Clean drips
  • Sanitize shelf surfaces
  • Check expiration dates

Milk areas must remain visibly clean.

 

 

🚫 Non-Negotiables

  • Cleaner and sanitizer are not interchangeable.
  • Surfaces must be cleaned before sanitizing.
  • Steramine must be mixed at 200 ppm.
  • Steam wand wiped and purged after every use.
  • No cross-use of rags.

     

🤝 Why This Matters

Clean removes what you see. Sanitize removes what you don’t. Using the wrong chemical — or skipping a step — risks health code violations and customer safety.

Stay ahead of the mess.
Clean first.
Sanitize second.
Do it consistently.

That’s how we maintain a safe and professional environment all day.