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 FROM PREMISES,PROPERLY STORE ITEMS 6' OFF FLOOR/WALL FOR EASIER CLEANING. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES DETAIL CLEANING INTERIOR/EXTERIOR COOLERS,INTERIOR BASIN OF 3 COMP SINK IN KITCHEN,INTERIOR PANEL OF ICE MACHINE BEHIND BAR.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN AND SANITIZE EXPOSED HAND BOWL AND THREE COMPARTMENT SINK REAR KITCHEN AREA 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. MUST REMOVE ALL CLUTTER FROM REAR KITCHEN AREA
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