All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.ELEVATE ARTICLES OFF OF FLOOR IN REAR AREA. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL EQUIPMENT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The walls and ceilings shall be in good repair and easily cleaned.REPLACE STAINED CEILING TILES,WORN DOOR SWEEP ON FRONT ENTRY DOOR. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.REPAIR SELF CLOSING DEVICE ON TOILET ROOM DOOR.
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