The Westin Boston Waterfront

In-Use Utensils Between-Use Storage (C)

Using plastic cups to dispense condiments ensure all utensils designated to dispense flour sugar salt are commercial grade and have a handle on the end

Nonfood-Contact Surfaces (C)

Clean all shelving units inside the walk-in units- clean all prep tables top and bottom - exterior of all cooking equipment - refrigeration and freezer units from all visible food spills stains and soils

Warewashing Sinks and Drain boards Self-Draining (C)

Clean all areas as discussed

Equipment Openings Closures and Deflectors (C)

Replace the visibly compromised blue curtains at the ends of each side of the ware washing machine

Equipment Compartments Drainage (C)

Clean to remove all visible foods and soils inside each basin of the three bay sinks at the end of the evening - visible residue of food particles and waste still inside some of the basins address

Drain boards (C)

Ensure there is ample room / shelving units for clean pots and pans to air dry - much equipment is cluttered on top of each other on the " one" drain board of the three bay sink

Service Sink (C)

Ensure that the inside of the segragated slop sink room is free from unecessary debris and clean - ensure all mops brooms and buckets are kept inside at the end of the day and that the door is closed

Grease Trap(C)

Resurface the top of the rusted grease trap

Floors Walls and Ceilings-Cleanability (C)

Clean floors walls and ceilings of the kitchen where needed from visible food spills stains and soils

Handwashing Signage (C)

Ensure all hand sinks designated for only hand washing have a sign clearly visible stating such " HAND WASHING ONLY " to reduce potential confusion

Drying Mops (C)

Discontinue keeping soiled mops and brooms in the middle of the kitchen upon completion - store inside tghe designated mop sink room as discussed