All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. REACH-IN COOLERS NOT MAINTAINING PROPER TEMPERATURE 46.9F, 50.9F, 53.3F. INSTRUCTED MANAGER TO REPAIR. COOLERS MUST MAINTAIN 40F OR BELOW. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DEFROST INTERIOR OF REACH-IN COOLERS AND FREEZERS (ICE BUILDUP). 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 UNUSED EQUIPMENT AND ARTICLES IN REAR STORAGE AREA. The walls and ceilings shall be in good repair and easily cleaned. SEAL HOLE ABOVE FRONT DOOR. SEAL OPENINGS ALONG BASEBOARDS IN REAR. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN ALL SHELVES, COOLERS, FREEZERS.
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