Puesto Sandwich Stand, Inc

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST STORE ALL MULTI-USE UTENSILS IN COOK LINE WITH HANDLES PRESENTED TO CONSUMER (SPATULAS, SPOONS, WHISKS, ETC).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REMOVE FOIL FROM LOWER PREP SHELF WHERE OILS ARE STORED AND MAINTAIN THE AREA TO BE SMOOTH, DURABLE AND EASILY CLEANABLE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST ELIMINATE CLUTTER IN BASEMENT (BOXES, EXCESS/UNUSED MAINTENANCE SUPPLIES, ETC) AND ORGANIZE ALL REMAINING ITEMS TO BE 6 INCHES OFF THE FLOOR.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

DINING ROOM PLASTIC SPOONS, FORKS, KNIVES MUST BE STORED INVERTED WITH MOUTH PIECES DOWN AND PROTECTED.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ALL ITEMS STORED IN THE REAR CLOSET MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE AND ORGANIZED. ALL DEBRIS AN UNUSED RUBBER MATS MUST BE REMOVED FROM THE REAR PATIO/WALKWAY TO PREVENT RODENT HARBORING.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO SEAL THE CRACKS UNDER THE FRONT COUNTER BETWEEN THE FLOOR AND THE COUNTER TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE.