Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.ALL CLEAN MULTI-USE UTENSILS THROUGHOUT THE KITCHEN,DISHWASHING AREAS MUST BE PROPERLY STORED,INVERTED AT ALL TIMES. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE A REMOVABLE KNIVE RACK FOR PROPER STORAGE,EASY CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES DETAIL CLEAN ICE MACHINE REAR,SHELVING IN KITCHEN,FAN GUARDS IN WALK-IN-COOLER. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR DRAINS IN DISHWASHING AREAS NEED CLEANING,SECTION OF REAR DOOR THRESHOLD IS LOOSE MUST REPAIR. 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 ALL CLUTTER FROM STORAGE AREAS.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL CLEAN MULTI-USE UTENSILS FRONT SERVICE AREA, MUST BE PROPERLY STORED, INSTRUCTED TO INVERTED AT ALL TIMES All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BADLY STAINED CUTTING BOARDS IN KITCHEN AREA, MUST ALSO PROVIDE HANDLE TO REACH-IN COOLER, SAME AREA, AND PROVIDE LIDS OR COVERS FOR EXPOSED WATER AT FRONT SERVICE AREA Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKING FAUCET AT 3 COMPARTMENT KITCHEN SINK, AND PROVIDE DRAIN TUBING TO BEER LINES AT FRONT BAR MUST STORE PERSONAL ITEMS IN ONE DESIGNATED AREA, NICE AND NEATLY, RESTRICT STORING ON FOOD ITEMS All cold food shall be stored at a temperature of 40F or less. OBSERVED PREPARED FOODS MADE THE DAY BEFORE INSIDE REACH-IN COOLER AT IMPROPER TEMP, READING 52.9-53.7'F, BUFFALO SAUCE AND SPINACH AND ARTICHOKE DIP, APPROX. 75 POUNDS, AT A COST OF ABOUT $1582.24 CRITICAL CITATION ISSUED: 7-38-005(A)
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