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. MUST CLEAN AREA LANDING LEADING DOWN TO BASEMENT AND REMOVE ALL UNUSED, UNWANTED EQUIPMENT FROM PREMISES All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST RESEAL ALL RUSTY CHIPPING WIRE SHELVES INSIDE REACH IN COOLER, REPAINT ALL RAW WOOD SHELVING AND COUNTER SURFACES IN KITCHEN PREP AREA The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND REPAIR FLOOR SURFACES THROUGH-OUT PREMISES The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND REPAIR WALL AND CEILING VARIOUS AREAS THROUGH-OUT KITCHEN MUST STORE EMPLOYEES BELONGING ONE DESIGNATED AREA NICE AND NEATLY
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