All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. REPLACE BROKEN. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PREP LINE COOLER. Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. CHLORINE OR QUATERNARY SANITIZER WITH TEST STRIPS. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. POSTED CERTIFICATE ON PREMISES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT MUST CLEAN. The walls and ceilings shall be in good repair and easily cleaned. HOLE IN WALL BEHIND GREASE TRAP. DAMAGED WALL TILES AT BASEBOARD AT ONE COMPARTMENT SINK. OPEN CREVICES AROUND WALL PIPING. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP COOLER CUTTING BOARD IN POOR REPAIR WITH DEEP BLACKENED GROOVES, MUST REPAIR/REPLACE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXCESSIVE GREASE INSIDE HOOD, MUST REMOVE. Adequate and convenient hand washing facilities shall be provided for all employees.
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