All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN: 3-COMP SINK, VENTILATION HOOD INTERIOR AND EXTERIOR SURFACES, WALLS OF WALK-IN COOLER, COOLING UNITS INSIDE WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. WALK-IN COOLER FLOOR WITH CREVICES AT WALL BASE, DIRT ACCUMULATED AT SAME COOLER FLOOR, FRONT AND REAR AREAS FLOOR NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OLD EQUIPMENT AND PIPES IN FRONT AREA MUST BE REMOVED. MIMINMIZE CLUTTER AND BETTER ORGANIZE.
POOR HYGIENIC PRACTICES, OBSERVED EMPLOYEE HANDLING SLICED LIMES WITH BARE HANDS AND PLACING IT INTO DRINKS AND HANDLING MONEY WITHOUT WASHING HANDS. INSTRUCTED MGR TO WASH HANDS PROPERLY AND MINIMIZE HAND CONTACT WITH BARE HANDS. NO HAND WASH SINK ON THE NEWLY ADDED OUTDOOR BAR AREA WHERE MIXED DRINKS, ICE AND SLICED FRUITS ADDED TO DRINKS. INSTRUCTED MGR TO PROVIDE A HAND SINK WITH SOAP AND PAPER TOWELS.
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