All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD DEBRIS ON EXTERIOR OF SINKS AND PREP COOLERS. INSRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD DEBRIS ON FLOOR UNDER AND AROUND COOLERS AND SINKS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR THROUGHOUT ALSO MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS. The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED MANAGER TO CLEAN ALL UNCLEAN WALLS THROUGHOUT DISHWASH ROOM AND PREP AREA.
CLUTTER OR UNNECESSARY ARTICLES IN CABINETS UNDER HANDSINKS & IN EMPLOYEE/BATHROOM MUST BE REMOVED, & IF NEEDED- BETTER ORGANIZED, TO PREVENT PEST HARBORAGE. THE SINK LEVERS/STOPPERS AT THE 3-COMP SINK ARE NOT PROPERLY WORKING, MUST FIX. FLOORS BEHIND SODA SYRUP RACK, AROUND GREASE TRAP & BEHIND HEAVY EQUIPMENT MUST BE KEPT CLEAN. ALL EMPLOYEE BELONGINGS, ESPECIALLY SHOES, MUST BE PROPERLY STORED IN LOCKERS OR STORAGE RACKS (FOUND ON VARIOUS AREAS OF THE FLOOR). ANY FOOD STORED IN COLD HOLDING UNITS MUST BE COVERED, DATED & LABALED.
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