All hot food shall be stored at a temperature of 140F or higher. OBSERVED APPROXIMATELY THREE DOZEN COOKED FALAFEL IN A CONTAINER ON THE SIDE OF THE GRILL TOP @ 92.6F & 91.4F. ALL FOOD DISCARDED. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. MUST POST CONSUMER ADVISORY. ALL PREPARED FOODS IN WALK IN COOLER MUST BE LABELED AND DATED AND ALL BULK FOOD CONTAINERS LABELED. 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. NO HOT WATER AT BAR EXPOSED HAND SINK, MUST PROVIDE. MUST PROVIDE PROPER STOPPERS FOR THREE COMPARTMENT SINK. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. COOKS LINE CUTTING BOARD IN POOR REPAIR WITH DEEP BLACKENED GROOVES, MUST REPLACE OR RE-SURFACE. MUST NOT USE TIN FOIL AS LINER FOR SHELVING IN REACH IN COOLER OR EQUIPMENT. 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 PROVIDE FOR COOKS LINE COOLER. 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. ALL TABLEWARES IN DINING ROOM MUST BE COVERED OR WRAPPED.
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