All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, INTERIOR OF REACH IN COOLERS, LARGE CAN OPENER, AND PREP TABLES. MUST CLEAN AND MAINTAIN AT ALL TIMES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER AND AROUND EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS BY COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN FRONT PREP AREA IN NEED SHIELDING WITH TUBES AND END CAPS. MUST CORRECT AND MAINTAIN AT ALL TIMES. None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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