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. Must provide thermometers for all coolers. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Observed food build inside prep coolers rubber door gaskets. Must clean and maintain gaskets.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE CABINETS UNDER THE BUFFET STATIONS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST STORE ALL FOOD OFF OF THE FLOOR IN THE WALK-IN FREEZER AND ALL STOCK OFF OF THE FLOOR IN THE STORAGE AREAS AND HALLWAYS.
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