All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF PREP COOLER, OPEN DISPLAY COOLER, AND EXPOSED HAND SINK ESPECIALLY AROUND FAUCET NECK, HOT AND COLD HANDLE WITH BUILD-UP IN FOOD PREP AREA. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDER SHELVES IN REAR FOOD STORAGE AREA. STOCKS MUS BE KEPT ELEVATED 6' OFF THE FLOOR FOR EASY ACCESS ON CLEANING. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL MULTI-USE UTENSILS MUST BE STORED PROPERLY IN A CLEAN SEPARATE CONTAINER INCLUDING ICE SCOOP TO PREVENT CONTAMINATION. NOTED MULTI-USE UTENSILS (SPOONS, FOOD SCOOP, ICE SCOOP STORED ON TOP OF ICE MACHINE.
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 CLEAN AND BETTER MAINTAIN REAR STORAGE AREA, REMOVE ALL CLUTTER AND BETTER ORGANIZE STORAGE AREA A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE PREPARED, NO CERTIFICATE POSTED OR AVAILABLE AT THIS TIME SERIOUS CITATION ISSUED: 7-38-012 All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF PREP COOLER, AND ICE MACHINE The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDER SHELVES IN REAR FOOD STORAGE AREA, STOCKS MUST BE KEPT ELEVATED 6' OFF THE FLOOR FOR EASY ACCESS ON CLEANING
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