All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN/MAINTAIN NOSSELS ON COFFEE MACHINE,STORAGE SHELVES IN WLK IN COOLER. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.LEAKY PIPE ON CONDENSOR IN WALK IN COOLER,COLD WATER HANDLE ON MOP SINK IN POOR REPAIR. MUST REPAIR. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST ORGANIZE STORAGE IN OFFICE OFF FLOOR AND REMOVE CLUTTER IN WASHROOM.. The walls and ceilings shall be in good repair and easily cleaned.MUST INSTALL MISSING CEILING TILES IN WASH ROOM.
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