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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN WASHROOM AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL CABINETS AND SHELVES UNDER BEVERAGE AREA, BEVERAGE MACHINE NOZZLES AND SPIGOTS, MICROWAVE, DISPLAY SHELVES AND RACKS, IN SALES AREA AND BEHIND FRONT COUNTER, WALK-IN COOLER, FREEZER, ETC. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, BEHIND FRONT COUNTER, SALES, STORAGE AND WASHROOM AREAS. ELEVATE ALL STOCK OFF FLOOR. PROVIDE ACCESS TO ALL LOCKED DOORS. 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. INCREASE WATER PRESSURE AT HAND SINK IN WASHROOM.
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