Z-a Pizza

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Found some food items not properly dated in walk in cooler, must properly date food items in walk in cooler.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Caulk around exposed hand sink in kitchen prep area in state of disrepair/broken, shall be repaired/replaced.

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

Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), Prep table lower shelving need cleaning, bsmt storage shelving not clean, need cleaning, rear storage shelving racks not clean, need detailed clea...

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

Floor in rear storage area(1st floor) mot clean, need cleaning(corners).Floors in bsmt storage areas under storage shelving, hot water heater areas not clean, need detailed cleaning(corners).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Broken light shield in prep area, shall be replaced.

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

Exhaust vents(ventilation) in walk in cooler, coolers not clean, need detailed cleaning, exhaust vents(ventilation) in kitchen prep area not clean, need cleaning(detailed).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST RESEAL ALL RUSTY SHELVING INSIDE WALK-IN COOLER, REPLACE PITTED CUTTINGS, AND RESTRICT USING GARBAGE FOR FOOD STORAGE,

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

EMPLOYEES BATHROOM BY KITCHEN AREA SMELLY INSTRUCTED TO CLEAN,

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

MUST REMOVE PLUMBERS PUTTY AT REAR KITCHEN HAND SINK, MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT BAR SINK, AND REPAIR LEAKING FAUCET TO THREE COMPARTMENT SINK REAR DISH AREA,

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

BAR AREA THREE COMPARTMENT SINK WITHOUT HOT RUNNING WATER, MUST REPAIR, SERIOUS CITATION ISSUED: 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST RESEAL ALL RUSTY SHELVING INSIDE WALK-IN COOLER, REPLACE PITTED CUTTINGS, AND RESTRICT USING GARBAGE FOR FOOD STORAGE,

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

INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT STORAGE AREA AND FIRST FLOOR KITCHEN,

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

MUST CLEAN WALL AND REMOVE OLD MOLDY LOOKING CHALKING IN SEAMS OF WALL BY MOP SINK,

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST CLEAN LIGHT SHIELDS THROUGHOUT PREMISES, AND REPLACE CRACKED SHIELD ABOVE DISH MACHINE,

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

EMPLOYEES BATHROOM BY KITCHEN AREA SMELLY INSTRUCTED TO CLEAN,

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

EXPOSED HAND SINK FRONT BAR AREA SLOW DRAINING, MUST REPAIR, MUST REMOVE PLUMBERS PUTTY AT REAR KITCHEN HAND SINK, MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT AND REPAIR LEAKING FAUCET TO THREE COMPARTMENT SINK REAR DISH AREA,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS,

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

NOTED CLUTTER, UNNECESSARY ARTICLES AND UNUSED EQUIPMENT IN THE BASEMENT. INSTRUCTED TO CLEAN, REMOVE CLUTTER, AND REORGANIZE. ALL USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING AND TO PREVENT RODENT AND INSECT HARBORAGE, MU...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Continued non-compliance,Low temperature dish machine not at proper concentration for utensils and equipment. Low temperature dish machine at 0 ppm chlorine concentration. Instructed manager that dish machine must have 100 ppm of chlorine sanitizer a...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

Continued non-compliace-Inadequate disposal of sewage and waste water at three compartment sink. While running at draining water in middle of three compartment sink, water-cloudy with food debris coming up left side of sink. Instructed manager to det...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

Continued non-compliance-Interior of ice machine not cleaned or maintained. Interior panel and all parts has yellow build-up and coming in contact with fresh and stored ice inside machine. Instructed to remove all ice, detail clean and sanitize. Seri...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

Continued non-compliance-Previous minor violation not corrected: 12-07-2010, report #471572: #33-Additional cleaning on exterior surface of fryers with grease build-up in the kitchen. #34-Instructed to clean floors along the walls and in all corners ...

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

Continued non-compliance-Can opener, cooking equipment, prep tables, coolers, dish machine racks, sinks not cleaned. Instructed to detail clean and sanitize.

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

Continued non-compliance-Light and ventilation covers through-out not cleaned. Instructed to detail clean. Walls and tiled coving along wallbase in areas not maintained. Instructed to repair and seal walls thats damaged and reseal missing tiled covin...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Continued non-compliance-Adequate light not provided in prep area. Instructed to replace all non-working light bulbs or install more light.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Low temperature dish machine not at proper concentration for utensils and equipment. Low temperature dish machine at 0 ppm chlorine concentration. Instructed manager that dish machine must have 100 ppm of chlorine sanitizer at dish machine. Critical ...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

Inadequate disposal of sewage and waste water at three compartment sink. While running at draining water in middle of three compartment sink, water-cloudy with food debris coming up left side of sink. Instructed manager to detail clean grease trap an...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

Evidence of insect infestation found through-out premises. Observed 200 plus gnats through-out establishmnet in prep area on cooking equipment, prep tables, along side of walk-in freezer, bar area, hallway and all walls. Also, observed live roaches b...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

Foods not protected during storage, preparation, display and service. Cutting board used for pizza dough not of food grade material. Cutting board is porous and not able to wash, rinse or sanitize wooden paneling. Instructed manager that all utensils...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

Previous minor violation not corrected: 12-07-2010, report #471572: #33-Additional cleaning on exterior surface of fryers with grease build-up in the kitchen. #34-Instructed to clean floors along the walls and in all corners through-out basement s...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Foods inside coolers not properly labeled. Instructed to label all foods not in original containers.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Cutting baords in maintained in prep area. Instructed to replace all worn and heavily pitted cutting boards or re-smooth surface.

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

Can opener, cooking equipment, prep tables, coolers, dish machine racks, sinks not cleaned. Instructed to detail clean and sanitize.

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

Light and ventilation covers through-out not cleaned. Instructed to detail clean. Walls and tiled coving along wallbase in areas not maintained. Instructed to repair and seal walls thats damaged and reseal missing tiled coving along wallbase.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Adequate light not provided in prep area. Instructed to replace all non-working light bulbs or install more light.

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

Standing water noted in corner of electrical closet. Instructed to determine source of water and remove.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided for coolers. Instructed to provide thermometers conspicuous inside coolers.

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. ADDITIONAL CLEANING ON EXTERIOR SURFACES OF FRYERS WITH GREASE BUILD-UP IN THE KITCHEN.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT STORAGE AREA.

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

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN LIGHT SHIELD ABOVE BAR AREA (BY ICE MACHINE).

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO STORE DIRTY WASHCLOTHS IN CONTAINER WITH SANITIZING SOLUTION TO PREVENT CONTAMINATION.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. FOUND NO (HAND DRYING DEVICE) PAPER TOWELS PROVIDED AT 2 EXPOSED HAND SINK IN FOOD PREP AREA. INSTRUCTED TO PROVIDE. ALL HAND WASHING FACILITIES MUST BE PROVIDED WI...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO REMOVE OLD, WITH BLACK STAINED CAULKING BEHIND 3 COMPARTMENT SINK (REAR) AND RE CAULK.------MUST CLEAN AND REPAINT RUSTY GREASE BOX UNDER 3 COMPARTMENT SINK IN REAR.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT (STOVE, FRYER, OVEN ETC) WITH GREASE ACCUMULATION, PREP SHELVES, STEAM TABLE SHELF, 3 COMPARTMENT BAR SINK BEHIND UNUSED BAR, STORAGE RACKS...

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

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS THROUGHOUT FOOD PREP AREA, DISH WASHING AREA, AND IN BAR AREA ESPECIALLY UNDER AND AROUND HEAVY EQUIPMENT, COOLERS AND FREEZERS. NOTED GREASE AND DIRT BUILD-UP.

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

NOTED WALLS AROUND MOP SINK IN POOR REPAIR WITH OPEN SEAM/GAP. INSTRUCTED TO CLEAN AND SEAL.------MUST CLEAN WALL VENT COVER AT DINING AREA (WITH GREASE AND DUST BUILD-UP).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT MUST BE SHIELDED INSIDE WALK-IN FREEZER OR PROVIDE SHATTERPROOF LIGHT BULB.

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

INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDER THE MIDDLE AND 3RD COMPARTMENT OF THE 3 COMPARTMENT IN REAR DISH WASHING AREA.------MUST REPAIR LEAKY FAUCET NECK AT MOP SINK.-------MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR.------...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

NOTED CLUTTER, UNNECESSARY ARTICLES AND UNUSED EQUIPMENT IN THE BASEMENT. INSTRUCTED TO CLEAN, REMOVE CLUTTER, AND REORGANIZE. ALL USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING AND TO PREVENT RODENT AND INSECT HARBORAGE.---...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED ICE SCOOP STORED ON TOP OF BEVERAGE DISPENSER. INSTRUCTED TO STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO REMOVE OLD, WITH BLACK STAINED CAULKING BEHIND 3 COMPARTMENT SINK (REAR) AND RE CAULK.------MUST CLEAN AND REPAINT RUSTY GREASE BOX UNDER 3 COMPARTMENT SINK IN REAR.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT (STOVE, FRYER, OVEN ETC) WITH GREASE ACCUMULATION, PREP SHELVES, STEAM TABLE SHELF, 3 COMPARTMENT BAR SINK BEHIND UNUSED BAR, STORAGE RACKS...

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

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS THROUGHOUT FOOD PREP AREA, DISH WASHING AREA, AND IN BAR AREA ESPECIALLY UNDER AND AROUND HEAVY EQUIPMENT, COOLERS AND FREEZERS. NOTED GREASE AND DIRT BUILD-UP.

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

NOTED WALLS AROUND MOP SINK IN POOR REPAIR WITH OPEN SEAM/GAP. INSTRUCTED TO CLEAN AND SEAL.------MUST CLEAN WALL VENT COVER AT DINING AREA (WITH GREASE AND DUST BUILD-UP).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT MUST BE SHIELDED INSIDE WALK-IN FREEZER OR PROVIDE SHATTERPROOF LIGHT BULB.

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

INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDER THE MIDDLE AND 3RD COMPARTMENT OF THE 3 COMPARTMENT IN REAR DISH WASHING AREA.------MUST REPAIR LEAKY FAUCET NECK AT MOP SINK.-------MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR.------...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

NOTED CLUTTER, UNNECESSARY ARTICLES AND UNUSED EQUIPMENT IN THE BASEMENT. INSTRUCTED TO CLEAN, REMOVE CLUTTER, AND REORGANIZE. ALL USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING AND TO PREVENT RODENT AND INSECT HARBORAGE.---...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED ICE SCOOP STORED ON TOP OF BEVERAGE DISPENSER. INSTRUCTED TO STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REMOVE OLD, WITH BLACK STAINED CAULKING BEHIND 3 COMPARTMENT SINK (REAR) AND RE CAULK.------MUST CLEAN AND...

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. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT (STOVE, ...

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

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 THROUGHOUT FOOD PREP AREA, DISH WASHING AREA, AND IN BAR AREA ESPECIALLY UNDER AND A...

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

The walls and ceilings shall be in good repair and easily cleaned. NOTED WALLS AROUND MOP SINK IN POOR REPAIR WITH OPEN SEAM/GAP. INSTRUCTED TO CLEAN AND SEAL.------MUST CLEAN WALL VENT COVER AT DINING AREA (WITH GREASE AND DUST BUILD-UP).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT MUST BE SHIELDED INSIDE WALK-IN FREEZER OR PROVIDE SHATTERPROOF LIGHT BULB.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COO...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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. NOTED CLUTTER, UNNECESSARY ARTICLES AND UNUSED EQUIP...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.NOTED ICE SCOOP STORED ON TOP OF BEVERAGE DISPENSER. INSTRUCTED TO STORE IN A CLEAN SEPARATE CONTAINER TO PREVE...