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 2 COMPARTMENT SINK AND MAINTAIN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR THROUGHOUT THE ESTABLISHMENT NEEDS DETAIL CLEANING, ESPECIALLY IN THE STORAGE ROOM. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE LIGHT SHIELD AND END CAPS IN THE LUGHT BULB BY THE FRESH MEAT SECTION(MISSING LIGHT SHIELD AND END CAPS IN ONE OF THE LIGHT BULB). Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. VENT COVER INSIDE THE WALK IN FREEZER, WITH ACCUMULATED DUST . INSRTUCTED TO CLEAN IN DETAIL AND MAINTAIN. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated food units. MUST PROVIDE THERMOMETER INSIDE THE WALK IN FREEZER AND MUST BE VISIBLE.
Exhaust vents(ventilation)in new walk in cooler, bathrooms not clean need detailed cleaning. Walk in cooler door jam in state of disrepair(exposed raw wood), shall be repaired/sealed. Non food contact surfaces of cooler shelving, reach in freezer door tracks, and front storage shelving not clean need detailed cleaning. Floors in rear storage areas under shelving, pallets not clean need detailed cleaning, floor by rear exit door had dirt, syrup build up needs detailed cleaning. Wall where mop sink is located had peeling paint/plaster, in state of disrepair, shall be repaired/replaced, and sealed.
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