All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST HAVE COOLER AT 40F OR BELOW, FREEZER UNDER 0F. MUST PROVIDE PEST CONTROL LOG BOOK. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; EQUIPMENT, SINKS, COUNTERS, ETC.. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT PREMISES, INCLUDINT BASEMENT. The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL RAW WOOD DOOR FRAME FOR MOP CLOSET. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPLACE FRONT PREP AREA 3PART SINK FAUCET. 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 REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OF FLOORS, AWAY FROM WALLS.
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