All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE A PARTITIONER TO SEPARATE THE EXPOSED HAND WASHING SINK FROM THE 3-COMP. SINK. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL COOKING EQUIPMENTS AND STORAGE RACKS INSIDE OF ALL PREP COOLERS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN AND MAINTAIN FLOORS UNDER/AROUND COOKING EQUIPMENT. MUST PROVIDE/REPLACE ALL MISSING/DAMAGED FLOOR TILES UNDER 3-COMP. SINK AND WHEREVER NEEDED. The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN ALL VENTS IN TOILET ROOM AND THROUGHOUT, CLEAN WALLS IN PREP AREA AROUND COOKING EQUIPMENT AND THROUGHOUT. MUST FIX DAMAGED WALL UNDER WASH BOWL IN TOILET ROOM. MUST FIX THE LEAK AT THE BASE OF THE FAUCET AND UNDERNEATH AT THE PIPE ON THE 3-COMP. SINK. MUST PROVIDE A METAL DRAINBOARD TO 3-COMP. SINK. MUST PROVIDE STOPPERS TO 3-COMP. SINK. MUST REMOVE ANY/ALL UNUSED EQUIPMENT FROM FRONT/REAR AREAS. 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 SHIELDS AND END CAPS TO LIGHTS IN PREP AREA.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.NEED TO PUT PARTITION AT EXPOSED HAND SINK/ AND OBSERVED RUSTY MUST RE-SEAL OR REPLACE COOLER STORAGE RACKS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN AND MAINTAIN INTERIOR OF COOLERS, FREEZERS,AND COOKING EQUIPMENT, AND ALSO BULK CONTAINERS The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR THRU-OUT NEEDS CLEANING ALSO UNDER AND AROUND ALL EQUIPMENT The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.CLEAN CEILING VENTS DUSTY, RE-PAIR HOLES IN WALL FRONT ASIDE AND BELOW HAND SINK, RESTROOM WALL UNDER HAND SINK, AND BY UTILITY SINK. 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.LEAKING NOZZEL AT THREE COMPARTMENT SINK, HAND SINK AND LOWER PIPE LEAKING AT 3RD COMPARTNEMT MUST REPAIR, ALSO NEED DRAIN BOARD METAL, AND STOPPERS FOR 3 COMP. SINK. REPLACE UTILITY SINK CRACKED 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.OBSERVED MUCH CLUTTER NEED TO ORGANIZE REAR AND REMOVE ITEMS NOT BEING USED AND REMOVE MAKE SHIFT BED FRONT SIDE.
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