All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER/WALK-IN FREEZER (REAR AREA) TO PREVENT RODENT AND INSECT HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA AND IN BASEMENT STORAGE AREA.
All food not stored in the original container shall be stored in properly labeled containers. ALL FOOD CONTAINER NEEDS TO BE LABLE AND DATED FOR ALL THE FOOD SPICES Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELD ARE NEEDED IN BASEMENT, THIS IS WERE DRY STORAGE IS KEEPED. All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEES IN FOOD AND PREP AREA AND FRONT SERVING AREA NEEDS TO HAVE HAIR RESTRAINTS. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL CLEAN CONTAINERS IN BASEMENT AND PREP AREA, NEEDS TO BE INVERTED COVERED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREMISES NEEDS STOPPER FOR 2 COMPARTMENT SINK.
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