All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DETAIL CLEAN INSIDE OF ALL REACH-IN DOOR FRAMES REMOVING BUILD-UP. METAL SHELVING IN REACH IN COOLERS STARTING TO RUST, SEAL RUSTY SHELVES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT, UNDER BEHIND AND AROUND ALL SHELVING UNITS HEAVY EQUIPTMENT,i.e.FREEZERS, INCLUDING CORNERS AND FLOORS OF ALL COOLERS. REPLACE BROKEN FLOOR TILES, TO PREVENT INSECT ENTRANCE AND HORBAGE. The walls and ceilings shall be in good repair and easily cleaned. REPLACE ALL WATER STAINED AND DAMAGED CEILING TILES THROUGHOUT. CLEAN WALLS IN HALL NEAR PUBLIC WASHROOMS. 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. PROVIDE THERMOMETERS INSIDE ALL COOLERS. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ORGANIZE CLUTTER IN REAR NEXT TO WALK IN COOLER.
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