The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The kitchen floors are damaged and unsanitary, repair the floor so it is smooth and sanitary. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. The walls and ceilings shall be in good repair and easily cleaned. Clean and maintain the kitchen walls and ceilings so they are smooth and sanitary from top to bottom. Clean and maintain the kitchen and bar floor drains. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Wash, rinse and sanitize all of the kitchen walk-in cooler racks until it is clean and sanitary. 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. The low temperature dishmachine has no sanitizing rinse after numberous cycles were run. The dishmachine has been tagged ?held for inspection? until re-inspected by the Chicago Department of Public Health.
Wash, rinse and sanitize all of the kitchen walk-in cooler racks until it is clean and sanitary. The kitchen floors are damaged and unsanitary, repair the floor so it is smooth and sanitary. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. The walls and ceilings shall be in good repair and easily Clean and maintain the kitchen walls and ceilings so they are smooth and sanitary from top to bottom. cleaned. Clean and maintain the kitchen and bar floor drains
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