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.MUST ELEVATE ARTICLES OFF OF FLOOR IN PREP AREA & BASEMENT,REAR PORCH. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN UNUSED STORAGE PREP COOLER,LEGS OF EQUIPMENT, GRILL, & MEAT SLICER. The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS IN PREP AREA.MUST REPAIR OR REPLACE DAMAGED WALL TRIM AT REAR DOOR,HOLES IN WALLS LEADING TO BASEMENT. 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 REPAIR LEAKY FAUCET AT 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.ALL CHEST FREEZERS NEEDS THERMOMETER. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN DOOR GASKET ON 3- DOOR GLASS COOLER.MUST REMOVE RUST FROM PREP TABLE,LOOSE CAULK IN BASIN OF 3- COMPARTMENT SINK.MUST PROVIDE SINK STOPPER.
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