All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. IN TERIOR OF 3-COMP SINK MUST BE KEPT CLEAN & FREE OF DEBRIS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CARDBOARD LINER UNDER 3-COMP SINK (WHERE CHEMICALS ARE STORED), MUST BE REMOVED & REPLACED WITH A REGULAR SHELVING OR RACK, TO ELEVATE OFF THE FLOOR. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO ONE ON PREMISES WITH CITY SANITATION CERTIFICATE WHILE HANDLING P.H.F. (BUTTER-MADE FROM CREAM MILK & SALT).
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