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. HOT WATER TANK ROOM CLUTTERED. MUST PROVIDE ADDITIONAL SHELVES AND ELEVATE ALL ITEMS OFF FLOOR TO PREVENT POTENTIAL PEST HARBORAGE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS ON EXTERIOR OF REACH IN COOLERS, FOOD DEBRIS INSIDE PREP AREA COOLERS RUBBER DOOR GASKETS AND THICK DUST BUILD UP ON WALK IN COOLER FAN COVERS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT. 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. 1-COMPARTMENT SINK HOT WATER HANDLE/PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.
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