All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED FOIL ON 3 TIER TABLE IN PREP AREA INSTRUCTED TO REMOVE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN INTERIOR OF THE OVEN, AND EXTERIOR OF THE WOK STATION. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED THE FLOOR BEHIND THE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN. The walls and ceilings shall be in good repair and easily cleaned.OBSERVED THE CEILING NOT CLEAN REAR PREP (FOOD SPLASH), INSTRUCTED TO CLEAN. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.OBSERVED THE LIGHT SHIELD IN THE RESTROOM NOT CLEAN, INSTRUCTED TO CLEAN.
INSTRUCTED CLEANING TOWELS AND ICE SCOOPS MUST BE PROPERLY STORED. All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE STORAGE REACH IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RUSTY BOTTOM PANEL OF ONE PREP TABLE. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, FREEZER, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, INTERIOR UPPER PANEL AND EXTERIOR OF ICE MACHINE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER, BEHIND COOKING EQUIPMENT IN THE KITCHEN AND THRU-OUT BASEMENT. The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS AROUND PIPES IN KITCHEN, CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT AND CLEAN/PAINT WALLS THRU-OUT THE KITCHEN. 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 SEAL RUSTY GREASE TRAP UNDER 3PART SINK AND REPAIR/REPLACE BROKEN HOT WATER HANDLE FOR EXPOSED SINK AT FRONT PREP AREA. INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT THE BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.
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