Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHTS ABOVE FOOD PREP AREA NOT SHIELDED. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES DETAIL CLEANING INTERIORS OF COOLERS,DIPPING WELL,INTERIOR OF CABINETS BENEATH 3 COMP SINK AREAS. 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,ORGANIZE ALL STORAGE ROOMS AT REAR,ALL ITEMS STORED MUST BE 6' OFF FLOOR,REMOVE ALL CLUTTER. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.MUST PROVIDE A CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION AS REQUIRED. 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 REPAIR FAUCET AT 3 COMP SINK NOT PROPERLY CONNECTED,WATER NOT RUNNING AS REQUIRED,INTERIOR GASKET AT 3RD COMPARTMENT IS IN POOR REPAIR-MUST REPLACE. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.A BACKFLOW PREVENTION DEVICE AT ICE MACHINE BEHIND SERVICE LINE NOT INSTALLED,VENTILATION COVERS DUSTY IN TOILET ROOMS.
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.ABATED. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ABATED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.ABATED. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.ABATED. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.ABATED. 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.ABATED.
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