All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE TOP OF THE PIZZA OVEN, 3 COMPARTMENT SINK, INTERIOR OF THE FREEZER AND REFRIGERATORS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR IN THE BASEMENT. The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS IN THE WALLS IN THE PREP AREA AND WASHROOM. REMOVE THE COBWEBS FROM THE CEILING AND WALLS IN THE RESTROOM AND THE BASEMENT. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE VENTILATION FOR THE RESTROOM. REPAIR THE VALVE AND DRAIN LINE WATER LEAKS AT THE 3 COMPARTMENT SINK. 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. MUST PROVIDE A METAL STEM THERMOMETER WITH A TEMPERATURE READING BETWEEN 0-220F. 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. REMOVE THE WOODEN PALLETS FROM THE BASEMENT.
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