PASS 4 violations
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR BOTTOM AND EXTERIOR SIDES OF FRYERS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS UNDER AND AROUND EQUIPMENT WHERE NEEDED.
The walls and ceilings shall be in good repair and easily cleaned. SEAL HOLES AROUND PIPES OF EXPOSED HANDSINK AND HANDSINK IN WASHROOM. REMOVE DUST FROM CEILING VENT IN WASHROOM.
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. REMOVE CLUTTER FROM CORNER AREAS; ORGANIZE AND MAINTAIN AREAS OF STORAGE.