Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS ABOVE FRONT FOOD PREP. 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 WET BOXES NEXT TO SAFE IN REAR. REMOVE CLUTTER FROM LEFT SIDE OF DUMPSTER IN DOCK AREA. 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. WATER ON FLOOR RIGHT OF 3 COMPARTMENT SINK AND LEFT OF SAFE. DETERMINE SOURCE AND REPAIR TO MAINTAIN DRY FLOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REMOVED CARDBOARD AND DETAIL CLEAN ENTIRE FLOOR OF PREP KITCHEN IN BASEMENT. REMOVE AND CLEAN ACCUMULATED GRIME AROUND DUMPSTER IN DOCK AREA. REMOVE WATER IN SAME AREA TO PREVENT PEST PROBLEMS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE ACCUMULATED GRIME FROM FAN IN BASEMENT KITCHEN. REMOVE WATER FROM AREA AROUND DUMPSTER IN DOCK AREA AND CHECK FOR LEAK FROM DUMPSTER. The walls and ceilings shall be in good repair and easily cleaned. CLEAN DEBRIS FROM WALL NEXT TO HAND SINK AND THROUGHOUT PREMISES AS NEEDED.
MUST DETAIL CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT IN THE BAKERY. MUST REPAIR THE LEAKY FAUCET AT THE 3 COMPARTMENT SINK AND AT THE ONE COMPARTMENT SINK IN THE BAKERY. MUST REPLACE ALL STAINED CEILING TILES THROUGHOUT.
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