All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR OF 3-COMP SINK NEED CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ALL STOCK MUST BE ELEVATE OFF THE FLOOR (UNDER 3-COMP SINK).
MUST PROPERLY STORE ALL UTENSILS WITH HANDLES UP TO BE PROTECTED FROM CONTAMINATION UNTIL USED AT ALL TIMES. MUST DECLUTTER AND BETTER ORGANIZE STAFF RESTROOM. ALL ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES. MUST CLEAN AND SANITIZE ALL FLOOR DRAINS THROUGHOUT ENTIRE PREMISES.MUST CLEAN AND DRY FLOOR NEXT TO GELATO COLD HOLDING UNIT BY CASHIER STATION. MUST CLEAN INTERIOR BOTTON SHELF OF BOTH GELATO COLD HOLDING UNITS TO REMOVE FOOD STAINS. MUST CLEAN INTERIOR OF COOLERS AND 2DR FREEZER.
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