The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE CLEANING ESPECIALLY ON STAGED AREAS AND SEAL OPENING ON COVING SAME AREA SHOWN TO ENGINEER. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE,MAINTAIN THERMOMETERS FOR ALL REFRIGERATION UNITS,METAL STEM THERMOMETERS FOR MONITORING FOOD TEMPERATURES. 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.CLEAN,ORGANIZE STAGE,STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
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