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 KEEP REFRIGERATION THERMOMETER AT WARMEST PART OF COOLERS WHERE PERISHABLES ARE STORED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ICE SCOOP IN POOR REPAIR, CHIPPED EDGES, INSTRUCTED TO REPLACE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. UPPER PANEL OF ICE MAKER NOT CLEAN, ALSO AROUND ICE DISPENSER AT SOFT DRINK MACHINE NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. WOODEN CABINETS UNDER PREP AREA IN POOR REPAIR, EXPOSED RAW CHIPPED WOOD, INSTRUCTED TO REPAIR. 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. KNIVES AT PREP TABLE ARE WEDGED BETWEEN PREP COOLER AND COUNTER, INSTRUCTED TO STORE KNIVES IN A CLEAN SURFACE NOT WEDGED. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. UPPER PANEL OF ICE MAKER NOT CLEAN, A VISCUS GRAY FILM NOTED, INSTRUCTED TO CLEAN AND MAINTAIN. 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 KEEP COOLER'S THERMOMETER IN A CLEAR VIEW WHERE IT CAN BE MONITORED.
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