All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN AND SANITIZE THE EXTERIOR AND INTERIOR OF THE LARGE STANDING ICE MACHINE, REMOVE THE GREASE FROM THE CABINETS OF THE FRYERS AND CLEAN THE SODA MACHINE AND THE NOZZLES IN THE DINING ROOM. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOORS IN THE STORE ROOM AND BY THE SODA DISPENSER ALONG THE WALLS AND IN THE CORNERS HAS DUST AND FOOD DEBRIS ON THEM. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN THE VENTS IN THE FOOD PREP AREA, STORE ROOM AND IN THE MENS ROOM HAS DUST AND DIRT BUILDUP ON THEM.
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