A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY Hazardous FOODS. INSTRUCTED TO OBTAIN. All utensils shall be thoroughly cleaned and sanitized after each usage. SHELVES UNDER PREP TABLES NOT CLEAN, FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. BAKING TRAYS KEPT ON FLOOR, INSTRUCTED TO STORE ELEVATED OFF FLOOR.
DRAWER COOLER DOOR GASKETS IN POOR REPAIR, INSTRUCTED TO REPLACE AND MAINTAIN. FLOORS NOT CLEAN AT CORNERS, FOOD DEBRIS NOTED. INSTRUCTED TO CLEAN AND MAINTAIN.
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