Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST NOT STORE CLEAN CUTTING BOARDS ABOVE 1ST. FLOORS UTILITY MOP SINK. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CRACKED COUNTER TOP AT FRONT PREP EXPOSED HAND SINK, MUST REPAIR/REPLACE TO MAKE SMOOTH AND CLEANABLE. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BOTH WASHROOM DOORS MUST HAVE SELF-CLOSING DEVICES. 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. EXCESSIVE DUST ON CEILING VENT IN 1ST FLOOR WASHROOM MUST CLEAN.
PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL PREP COOLERS. LABEL AND DATE PREPARED FOODS IN THE COOLERS. CLEAN THE FOLLOWING ITEMS: PREP COOLER BELOW THE SOUP STATION, WIRE STORAGE RACKS IN THE WALK-IN COOLER AND ALONG WALL OF PRE AREA, CABINETS BELOW THE COUNTERTOPS. MAINTAIN THE FLOOR CLEAN IN THE FRONT PREP AREA. GROUT THE FLOOR TILES WHERE NEEDED AT THE SLICING STATION. SCRAPE AND REPAINT THE CHIPPED PAINT ON THE CEILING TILES ABOVE THE SLICING STATION.
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