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. ORGANIZE REAR STORAGE AREAS. STORE MOP HEADS UPRIGHT TO PREVENT PEST HARBORAGE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF DISPLAY SHELVES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ELEVATE ALL STOCK OFF FLOOR IN SALES AND REAR STORAGE AREA. FLOORS NEED CLEANING IN UTILITY AND WASHROOM AREAS. CLEAN FLOORS UNDER ALL DISPLAY SHELVES IN SALES AREA. REPAIR FRONT THRESHOLD. The walls and ceilings shall be in good repair and easily cleaned. STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. INCREASE HOT WATER PRESSURE IN WOMEN WASHROOM.
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