All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL SHELVES, CABINETS, COOLERS, FREEZERS The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN STORAGE AREAS. The walls and ceilings shall be in good repair and easily cleaned. REPLACE ALL STAINED CEILING TILES. VENTS NEED CLEANING IN OUTSIDE WASHROOM. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELD IN WALK-IN COOLER. 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 and Regulations of the Board of Health. PROVIDE VENTILATION IN EMPLOYEE WASHROOM. 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 UNUSED CARDBOARD BOXES IN SALES AREA AND CRATES OUTSIDE NEAR DUMPSTER.
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