Non-food contact surfaces of equipment are dirty. Clean the interior of reach in coolers (gaskets & doors) to remove food buildup. Nonfood-contact surfaces of equipment shall be kept clean.
Observed a build-up of dirt and debris. Clean floor concentrating on hard to reach areas (under tables, sinks, under equipment, in corners, etc.) to remove buildup. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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