All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL COOLERS MUST BE 40F OR BELOW Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. MUST PROVIDE CHEMICAL SANITIZER IN 3 COMPARTMENT SINKS All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. MUST PROVIDE HOT AND COLD RUNNING WATER UNDER CITY PRESSURE Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE SOAP AND PAPER TOWEL IN 2 HANDSINKS All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. MUST BE CONTRACTED WITH A LICENSED PEST CONTROL COMPANY,WITH LOGBOOK,RECEIPT; ALL DOORS MUST BE RODENT PROOFED,MUST BE SEALED The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST PROVIDE OUTSIDE DUMPSTER,IN CONTRACT WITH GARBAGE COMPANY All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST PROVIDE METAL DRAINBOARD IN PREP 3 COMPARTMENT SINK All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE SPLASHGUARD BETWEEN HANDSINK AND 3 COMPARTMENT SINK The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL HOLES IN CEILINGS IN BASEMENT AT THIS TIME NO FOOD IN BASEMENT ,MANAGER SAID THEY WILL NOT USE THE BASEMENT FOR FOOD STORAGE;MUST CLEAN CEILING FAN IN DINING AREA All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN INTERIOR OF ALL COOLERS AND FREEZER 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 THERMOMETER IN ALL COOLERS/FREEZER 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. ALL UNNECESSARY MATERIALS MUST BE REMOVED FROM THE RESTAURANT AND BASEMENT
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