All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.OBSERVED THE FOLLOWING NOT CLEAN CUTTING BOARDS, SLICER, BAND SAW INSTRUCTED TO CLEAN AND SANITIZE ALL ABOVE ITEMS. The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.OBSERVED COUPLE CEILING TILES WATER DAMAGED INSTRUCTED TO REPLACE IN BASEMENT LAUNDRY, AND REAR STORAGE. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED 1 LIGHT OUT OVER DRY STORAGE 1ST.FL.AND LIGHT SHIELDS OVER MEAT COUNTER NOT CLEAN.INSTRUCTED TO REPLACE BULB, AND CLEAN SHIELDS. 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.OBSERVED MACHINES NOT BEING USED IN REAR AND BASEMENT INSTRUCTED TO REMOVE FROM PREMISES.
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