All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. The kitchen cutting boards and knives are dirty and need detailed cleaning. The ice machine interior and door are dirty and need to be cleaned in detail. 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. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Clean the hood interior of grease buildup.
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