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 A METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. MUST INSTALL SELF-CLOSING DOOR DEVICES FOR BOTH RESTROOM DOORS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE THE SOAP DISPENSER AND PAPER TOWEL DISPENSER FROM THE 1 COMPARTMENT SINK IN THE SERVICE AREA NEXT TO THE PREP AREA. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ANY UNUSED EQUIPMENT FROM THE BASEMENT AND BENEATH THE STAIRCASE.
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