The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SEAL BASEBOARD WALLS THROUGHOUT THE PREMISES, SPECIALLY BEHIND BAR AND KITCHEN.SWEEP BASEMENT AREA THROUGHOUT The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS ON WALL AND CEILING TILES THROUGHOUT, INCLUDED AROUND PIPE.IF THE CELING TILES OPENING ARE TOO LARGE TO SEAL REMOVE AND REPLACE IT.SURFACE MUST BE SMOOTH , CLEANABLE AND NON ABSORBENT MATERIAL.(KITCHEN WEST WALL ABOVE SMALL COOLER). All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAINT WITH NON-TOXIC PAINT SURFACE UNDER THE PREP TABLE.(KITCHEN). All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN INTERIOR OF DEEP FRYER,DUST AND OLD RAT DROPPINGS.
MUST CLEAN AND SANITIZE THINGS AT STOVE TO REMOVE DRIED SAUCE FROM UTENSIL. MUST CLEAN AND SANITIZE FLOORS UNDER COOKING EQUIPMENT IN THE KITCHEN. MUST DATE AND LABEL ALL FOOD NOT IN ORIGINAL CONTAINERS IN THE COOLERS AND REFRIGERATORS AT ALL TIMES. MUST REMOVE OFF PREMISES ALL UNNECESSARY ARTICLES (BOTH LARGE EMPTY UPRIGHT INOPERABLE REFRIGERATORS IN THE CUSTOMER DINING AREA AND REAR EXIT HALLWAY).
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