All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL REFRIGERATION UNITS MUST MAINTAIN 40F AND BELOW AT ALL TIMES. FOUND REFRIGERATION UNITS MAINTAINING 85.7F, 71.1F AND 67.2F. NO FOOD ON PREMISES AT THIS TIME. PREMISES NOT OPEN AND OPERATING AT THIS TIME. NO CITATION ISSUED. Adequate and convenient hand washing facilities shall be provided for all employees. MUST ALWAYS PROVIDE HANDTOWELS AT EXPOSED HANDSINK AND WASHROOM. NO CITATIONS ISSUED. PREMISES NOT OPEN AND OPERATIING AT THIS TIME. CRITICAL VIOLATION. 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 RODENT PROOF FRONT AND REAR DOORS. MUST SEAL ALL OPENINGS AROUND PIPES. NO CITATION ISSUED. PREMISES NOT OPEN AND OPERATING AT THIS TIME. Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. MUST PROPERLY STORE CLEANING PRODUCTS AWAY FROM FOOD PREP AREA. NO CITATION ISSUED. PREMISES NOT OPEN AND OPERATING AT THIS TIME. The walls and ceilings shall be in good repair and easily cleaned. MUST PROPERLY FINISH WALLS TO BE SMOOTH AND EASILY CLEANABLE. PROVIDE WALLBASES AND COUVINGS THROUGHOUT PREMISES AND REAR HALLWAY. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS AND ENDS THROUGHOUT PREMISES. 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. MUST INVERT FAUCET HANDLES AT HOPT AND COLD EXPOSED HANDSINK. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE EXCESS AND UNUSED EQUIPMENT FROM PREMISES TO PREVENT PEST HARBORAGE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL OR PAINT ALL RAW WOOD ON PREMISES. 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 GARBAGE RECEPTACLE ONSITE. NO CIATION ISSUED. PREMISES NOT OPEN AND OPERATING AT THIS TIME.
Restaurant representatives - add corrected or new information about Garden Gourmet Market, 1130 N Ashland, Chicago, IL 60622 »