All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNITS IN PREPACKAGED LUNCHEON MEATS COOLER,RUST FROM BASIN OF 3- COMP SINK IN BASEMENT.MUST PROVIDE SPLASH GUARD IN BETWEEN 3- COMP SINK & MOP SINK. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN INTERIOR BASIN OF MOP SINK & 3- COMP SINK,EXTERIOR PANEL OF ICE CREAM FREEZER,REACH IN COOLER SHELVING UNITS. The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL LOOSE WALL BASE NEAR FRONT DOOR. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST PROVIDE A SELF CLOSING DEVICE ON TOILET ROOM DOOR. 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 REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN TOILET ROOM. 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 ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN BASEMENT.
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