All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN SHELVES DOWN GROCERY AISLE The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOOR 1ST AND BASEMENT AREAS, UNDER AND BEHIND ALL AREAS, REMOVE ALL OLD MICE DROPPING The walls and ceilings shall be in good repair and easily cleaned. MUST REMOVE ALL STAINED CEILING THROUGHOUT PREMISES 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. MUST PROVIDE 3 SINK STOPPER FOR 3 COMPARTMENT SINK, MUST REPAIR PIPES UNDER EXPOSED HANDBOWL AND REPAIR STOPPER AT SAME SINK 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. MUST PROVIDE LIGHT IN REAR STORAGE AREA
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