All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN SHELVES BY 3 COMP SINK AND MAINTAIN. 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 KEEP GOOD WORKING THERMOMETERS IN ALL PREP COOLERS.
EMPLOYEES PERSONAL ITEMS STORED ON FOOD SHELVES, INSTRUCTED TO STORE AWAY. OPEN DRINK CONTAINER FOR EMPLOYEES INSIDE PREP COOLER, INSTRUCTED TO PROVIDE CONTAINERS WITH LIDS. MUST KEEP THERMOMETERS IN THE WARMEST PART OF COOLER NOT TUCKED IN REAR. FOR PROPER READING AND MONITORING. PREP COOLER TOP SECTION AND INSIDE SHELVES NOT CLEAN, STUCK FOOD DEBRIS AND GREASY SURFACES, INSTRUCTED TO CLEAN AND MAINTAIN.
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