ORIENTAL EXPRESS.

MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: STORAGE RACKS AND SHELVING IN COOLERS AND PREP/STORAGE AREA, INTERIOR/EXTERIOR OF COOKING EQUIPMENT, GREASE TRAP, KNIFE RACKS AND KNIVES WITHIN AND THE NOZZLES ON THE BEVERAGE STATION.

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT-REMOVE ALL THICK GREASE, FOOD AND DIRT BUILD UP.

MUST DETAIL CLEAN AND MAINTAIN WALLS, CEILING AND VENTS THROUGHOUT.

MUST FIX AND MAINTAIN THE LEAKS AT THE BASE OF BOTH FAUCETS ON THE 3-COMP. SINK.

MISSING LABELS ON FOOD CONTAINERS AT THE SMOOTHIES STATION, INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS.

CLEAN POTS AND PANS STORED ON FLOOR UNDER 3-COMP SINK, INSTRUCTED TO STORE CLEAN UTENSILS OFF THE FLOOR IN A CLEAN AREA.

HEAVY DUST BUILD-UP NOTED ON FAN COVERS INSIDE PREP AND WALK-IN COOLERS, INSTRUCTED TO CLEAN AND MAINTAIN.

All utensils shall be thoroughly cleaned and sanitized after each usage. GREASY SHELVES NOTED IN KITCHEN AREA, INSTRUCTED TO CLEAN AND MAINTAIN.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST KEEP ICE SCOOP STORED OFF ICE CUBES IN A CLEAN A SURFACE.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL BULK FOOD CONTAINERS.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST STORE CLEAN UTENSILS OF FLOOR, FOUND POTS AND PANS STORED ON FLOOR UNDER 3COMP SINK.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OILY PIPES ABOVE COOKING AREA INSIDE VENTILATION HOOD, INSTRUCTED TO CLEAN AND MAINTAIN.