A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHEN SELLING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. PLASTIC SINGLE SERVICE SPOONS ARE USED AS A MULTI-USE SCOOPS FOR CHOPPED ONIONS AND TOMATOES AT SELF SERVICE CONDIMENTS STATIONS, INSTRUCTED TO USE PROPER UTENSILS All food should be properly protected from contamination during storage, preparation, display, service, and transportation. SOFT DRINK DISPENSERS NOT CLEAN, EXCESSIVE BUILD-UP OF DARK SLIME SUBSTANCE NOTED INSIDE, INSTRUCTED TO CLEAN AND MAINTAIN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. BOXES OF SOFT DRINKS AND BEER STORED ON FLOOR, INSTRUCTED TO STORE OFF FLOOR. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CLUTTER NOTED IN REAR STOREAGE ROOM, INSTRUCTED TO REMOVE AND BETTER ORGANIZE.
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