MACONDO.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. NEED TO DETAIL CLEAN FILTERS ABOVE THE COOKING EQUIPMENT IN THE KITCHEN(GREASE BUILD-UP).ALSO CLEAN INTERIOR BOTTOM PART OF DEEP FRYER(GREASE BUILD-UP).

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR UNDER THE DISPLAY CASE(FRONT AREA), DUST AND DEBRIS BUILD-UP.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED NON-FOOD GRADE STORAGE BAG (GROCERY BAG) USED TO STORE ICE. MUST PROVIDE A FOOD GRADE STORAGE BAG.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, DRY FOOD STORAGE CONTAINERS, INTERIOR OF PREP COOLERS, INTERIOR OF CHEST FREEZER, PREP TABLE NEAR CHEST FREEZER, EXTERIOR OF DEEP FRYER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE PREP AREA AND THE BASEMENT. MUST FILL IN OPENINGS IN THE FLOOR NEXT TO THE STAND UP MIXER.

The walls and ceilings shall be in good repair and easily cleaned. MUST CAULK THE GAPS IN THE WALL AROUND THE STAND UP MIXER AND GROUT THE BASEBOARD WALL TILES IN THIS AREA.

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 REFRIGERATION THERMOMETERS IN ALL COOLERS.

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. MUST MAINTAIN BASEMENT FLOOR CLEAR OF CLUTTER AND REMOVE ANY ITEMS AT LEAST 6" OFF OF THE FLOOR.