All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN IN DETAIL THE UNDERNEATH THE SHELVES ABOVE THE PREP TABLE, AND THE EXRERIOR FRONT PART OF THE 3 COMPARTMENT SINK AND MAINTAIN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. GAP BY THE WALL BASE INSIDE THE DRY STORAGE ,INSIDE THE SODA CRATE CLOSET, AND ON THE RIGHT SIDE OF THE BACK OF THE BAR BY THE WALL BASE. INSTRUCTED TO SEAL THE GAP TO PREVENT ENTRANCE OF INSECTS. Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST STORE ICE SCOOP IN A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION. MUST READJUST THE DOOR SWEEP OR THRESHOLD OF THE FRONT ENTRACE DOOR.
Walk in cooler shelving/racks that had peeling paint, rust, shall be repair/replaced. Non food contact surfaces of walk in cooler shelving, racks not clean need detailed cleaning(crevices), non food contact of ice machine not clean need cleaning(detailed). Floors under heavy equipment, cooking equipment not clean had excess grease build up needs detailed cleaning(corners), floors by bar areas, and bsmt. storage rooms not clean need detailed cleaning(corners). Walls, in walk in cooler not clean need detailed cleaning, missing ceiling tiles in kitchen prep area, shall be provided, ceiling tiles in kitchen prep area need cleaning. Exposed insulation in storage room in bsmt. storage area, shall be repair/sealed. Light shields in kitchen prep areas, bathrooms not clean need detailed cleaning. Exhaust vents(ventilation)in kitchen prep area, walk in cooler, storage areas, and bathrooms need detailed cleaning, missing vent guard in bathroom shall be provided.
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