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 REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. MUST CLEAN AND COVER UNUSED EQUIPMENT OR REMOVE FROM PREMISES. Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR SANITARY HAND DRYING DEVICES IN WASHROOM AT HAND WASHING BOWL. MUST HAVE PAPER TOWELS AND SOAP AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE BROKEN FLOOR TILES THRU-OUT PREMISES AND CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR AND PAINT CEILING ABOVE DISPLAY COOLER. 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 3PART SINK FAUCET. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZER, DISPLAY SHELVES, MOP SINK, 3PART SINK, WASHROOM BOWL AND TOILET BOWL, MICROWAVE OVEN, DISPLAY CABINET, AND FRONT SERVING AREA COUNTER.
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