All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING FOOD ITEMS STORED AT IMPROPER HOLDING TEMPERATURE RANGING BETWEEN 56.8F-48.6F, 10LBS OF DELI MEAT, 3LBS OF COOKED CHICKEN, 4LBS OF COOKED SHRIMP. ALL WERE HELD IN DISPLAY CASE OVER ICE, ICE WAS NOT EFFECTIVE IN MAINTAINING COLD HOLDING TEMPS. INSTRUCTED MGR TO HOLD SUCH FOOD ITEMS AT 40F OR LOWER. FOOD WERE DISCARDED VALUED AT $150. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. STANDING WATER UNDER ICE MACHINE, INSTRUCTED TO KEEP FLOOR DRY AS POSSIBLE.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DUST BUILD-UP NOTED ON ALL FAN COVERS INSIDE WALK-IN COOLERS, 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. STANDING WATER BEHIND ICE MAKER, INSTRUCTED TO MINIMIZE AND KEEP FLOOR DRY AS POSSIBLE. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. DUST BUILD-UP ON VENTILATION DUCT ABOVE LARGE MIXER, INSTRUCTED TO CLEAN AND MAINTAIN. Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP IN GARDEN KITCHEN STORED ON DUSTY SURFACE, INSTRUCTED TO STORE ON A CLEAN CONTAINER.
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