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. REATTACH SPLASH GUARD AT HAND WASH SINK IN KITCHEN. PROVIDE RACKS/SHELVING TO STORE STOCK ITEMS. SEAL RAW WOOD SURFACES AT DRY STORAGE ROOM. REPAIR CHIPPED WOOD SHELF AT BAR. SEAL EXPOSED INSULATION AROUND REAR EXIT DOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR CRACKED FLOOR TILES UNDER THREE COMPARTMENT SINK AT BAR. REPLACE CRACKED FLOOR TILE IN KITCHEN PREP AREA. DETAIL CLEAN FLOORS UNDER AROUND THREE COMPARTMENT SINKS AT BAR AND BETWEEN BEER COOLERS. CLEAN SPILLS AT FLOOR AROUND SODA SYRUP UNITS. The walls and ceilings shall be in good repair and easily cleaned. SEAL OPENINGS AROUND PIPING AND CONDUITS AT ANSUL SYSTEM AND AT WALL AT STAIRCASE IN BASEMENT. CLEAN DUSTY VENT COVERS IN TOILET ROOMS. PROVIDE WALL BASE COVING FOR MISSING SECTIONS AT BAR AND KITCHEN THREE COMPARTMENT SINK. REMOVE MOLD FROM WALL SECTIONS IN BASEMENT STORAGE ROOM. REPAIR LEAK AT PIPE ATTACHED TO CEILING AT BAR. REPLACE LIGHT BULB INSIDE UPRIGHT FREEZER AND REPLACE CRACKED LIGHT SHIELDS AT PREP AREA. REPLACE LIGHT BULB IN BEER WALK-IN COOLER. PROVIDE SELF CLOSING DEVICES AT TOILET ROOM DOORS AT OUTSIDE BAR. CLEAN DRAIN AT DISH MACHINE AND REPAIR LEAK AT CEILING IN BASEMENT. 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. CLEAN OUTSIDE PATIO/BAR AREA/EQUIPMENT, ORGANIZE BASEMENT STORAGE AREA, AND LINEN AREA. REMOVE PROPANE TANKS.
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