All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DEFROST AND CLEAN THE REACH IN FREEZER HAS ICE BUILDUP. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. NO DIPPER WELL ON SITE FOR THE SCOOP ICE CREAM. INSTRUCTED TO PROVIDE DIPPER WELL WITH RUNNING WATER UNDER CITY PRESSURE AND A SHUT OFF VALVE.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO HAVE CERTIFICATE AND PERSON ON SITE AT ALL TIMES WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. IE...NACHO CHEESE, FISH, SOFT SERVE ICE CREAM, ETC. SERIOUS VIOLATION 7-38-012 CITATION ISSUED NO CITY OF CHICAGO SANITAION CERTIFICAT ON SITE.
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