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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.excess clutter in rear storage areas shall be removed, stock items must be stored six inches off of floor to prevent pest harborage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of walk in cooler shelving, storage shelving need cleaning(crevices). The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors in walk in coolers, storage areas need detailed(corners). The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.damaged/stained ceilingb tiles in storage room shall be replaced. 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.exhaust vents(ventilation)in coolers, storage room, and lunch room, need cleaning.
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