Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.MUST SUPPLY A 3 COMP SINK OR DISHMACHINE FOR THE PURPOSE OF SANITIZING AT WEST CENTER BAR,1 COMP SINK AT BARS. In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.MUST SUPPLY WASTE LINE CONNECTIONS TO BAR GUNS AT BARS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST SEAL RAW WOOD LIQUOR STORAGE IN BASEMENT USE A NON-TOXIC FININSH. All food should be properly protected from contamination during storage, preparation, display, service, and transportation.MUST SUPPLY ICE BIN COVERS AT BARS.
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. CORRECTED In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. CORRECTED All food should be properly protected from contamination during storage, preparation, display, service, and transportation. CORRECTED All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CORRECTED
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