Lapaz Restaurant

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DEFROST THE REACH-IN FREEZER IN REAR OF PREMISES OF HEAVY ICE BUILD-UP

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

THE ABOVE HAS NO HOT RUNNING WATER ON PREMISES,TEMPERATURE OF WATER READING 74.9F INSTRUCTED TO PROVIDE HOT WATER AT ALL TIMES,CRITICAL VIOLATION 7-38-020

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DEFROST THE REACH-IN FREEZER IN REAR OF PREMISES OF HEAVY ICE BUILD-UP

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DEFROST ALL REACHIN FREEZERS AND CHEST FREEZERS,HAS HEAVY ICE BUILD-UP IN THE PREP AREA AND BASEMENT AREA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN THE FLOORS IN PREP AREA,ALONG WALL BASE AND CORNERS

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

REMOVE KNIVES FROM BEHIND 3-COMPARTMENT SINK AND PROPERLY STORE IN KNIFE RACK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS UNDER COOLER, ALONG WALLS AND IN ALL CORNERS IN REAR STORAGE AND BASEMENT AREAS. ELEVATE ALL STOCK OFF FLOOR.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Must detail clean and maintain the interior of all cooking equipments.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

ALL STOCKS MUST BE ELEVATED 6" OFF FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Use dustless cleaning methods. Must clean and maintain vents in washrooms.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED MANAGER TO PROPERLY STORE ICE SCOOPS IN SEPERATE CONTAINER (NOT LAYING INSIDE ICE) TO MINIMUM BARE HAND CONTACT.