A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING SERVED i.e. NACHOS AND BEEF. CITATION ISSUED The walls and ceilings shall be in good repair and easily cleaned. WALLS INCOMPLETE, MUST COMPLETE INSTALLING DRY WALLS PAINT, SEAL AROUND ALL ALL ELECTRICAL OUTLETS AND INSTALL MISSING DOOR FRAMES THRIOUGHOUT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. PROVIDE COVING WHERE MISSING & COMPLETE INSTALLING FLOOR THROUGHOUT. 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. GREASE TRAP NOT MAINTAINED. CLEAN AND PAINT SAME. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE SELF CLOSING DEVICE ON WASHROOM DOOR. 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. PROVIDE THERMOMETERS IN COOLER WITH POTENTIALLY HAZARDOUS FOODS ARE SOLD. i.e. MILK. 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. WALK-IN COOLER AND FREEZER NOT OPERATIONAL, THEY ARE USED FOR STORAGE. MUST ORGANIZE SAME
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