All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN INTERIOR OF ICE MACHINE TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL SHELVES. MUST CLEAN AND MAINTAIN AT ALL TIMES. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. ALL LIGHTS MUST BE SHIELDED WITH PROPER TUBES AND END CAPS. MUST SHIELD AND MAINTAIN. None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST INSTALL VENTILATION. Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE KEPT IN A CLEAN SANITIZED CONTAINER. MUST CORRECT AND MAINTAIN.
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