All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN AND MAINTAIN FAN COVERS IN PREP REACH-IN COOLERS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST ELEVATE ALL STOCK ITEMS ATLEAST 6' OFF THE FLOOR IN FRONT/SIDE STORAGE. The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE ALL WATER STAINED CEILING TILES IN PREP/REAR AREA AND WHEREVER NEEDED. MUST SEAL AROUND ALL PIPES/CONDUITS, CLEAN VENTILATION HOOD IN PREP AREA AND PROVIDE WALL TILE TO AREA BEHIND WASHBOWL IN WOMEN'S TOILET ROOM. 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 FIX AND MAINTAIN LEAKS AT THE BASE OF THE LEFT/RIGHT FAUCETS ON 4-COMP. SINK IN PREP AREA. MUST PROVIDE VENTILATION TO BOTH TOILET ROOMS. 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. 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. MUST ELIMINATE CLUTTER-ORGANIZE FRONT/SIDE STORAGE AREA. Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
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