The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. PROVIDE EXTRA PICK UPS, MORE DUMPSTERS IF NEEDED TO PREVENT OBSERVED GARBAGE OVERFLOW OUTSIDE, REAR.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY CHICAGO FOOD SANITATION MANAGER AVAILABLE. MUST PROVIDE AND BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HELD OR SERVED.
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.NO THREE OR 2 COMPARTMENT SINK AVAILABLE FOR WASHING, RINSING AND SANITIZING IN THE KITCHEN. INSRUCTED MANAGER THAT ALL FOODS MUST BE CATERED AND SERVED, ON AND WITH DISPOSABLE UTENSILS ONLY.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS IN KITCHEN AND CLOSETS NEXT TO DINING AREA.
The walls and ceilings shall be in good repair and easily cleaned. CLEAN CABINETS UNDER 1 COMPARTMENT SINK TO REMOVE 1 DEAD ROACH AND DEBRIS. PROVIDE SHELVING FOR BOOKS IN CLOSET NEXT TO DINING AREA TO CONTROL PEST ACTIVITY.
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 PROVIDE REFRIGERATOR AND METAL STEM THERMOMETERS.
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. REMOVE CLUTTER FROM CLOSET NEXT TO DINING AREA. STORE REMAINING ITEMS AT LEST 6" OFF OF THE FLOOR.