All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. HAND SINK BASIN NOT CLEAN, FOOD DEBRIS AND DIRTY SPONGE, INSTRUCTED TO CLEAN AND MAINTAIN. The walls and ceilings shall be in good repair and easily cleaned. WALL BEHIND HAND SINK IN POOR REPAIR, PEELED PAINT AND EXPOSED DRY WALL, INSTRUCTED TO REPAIR AND MAINTAIN.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. DISPOSABLE CUPS USED AS ICE SCOOP, INSTRUCTED TO USE PROPER SCOOPS Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. UNUSED COOLER STORED IN DISH WASHING AREA, INSTRUCTED TO REMOVE AND BETTER ORGANIZE.
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