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 UNNECESSARY ARTICLES STORED ON SHELVING ABOVE 3 COMP SINK AREA. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE MISSING LIGHT SHIELDS INSIDE THE WALK-IN-COOLER. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN SHELVINGS,FAN COVERS INSIDE THE WALK-IN-COOLER. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
MUST PROVIDE INTERIOR THERMOMETERS INSIDE ALL COOLERS AND FREEZERS MUST CLEAN AND BETTER ORGANIZE REAR STORAGE AREA, REMOVE ALL CLUTTER AND BETTER MAINTAIN
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