All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAINT ALL RUSTY WIRE SHELVING, AND RAW WOOD SHELVING INSIDE WALK-IN COOLERS AND FREEZERS, MUST ALSO REPLACE STAINED AND PITTED CUTTING BOARDS BEHIND MEAT COUNTER All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN ALL STORAGE SHELVES DOWN GROCERY AISLES AND REMOVE DUST FROM VENTS IN PRODUCE STORAGE 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. MUST REPAIR EXPOSED HAND BOWL FRONT MEAT COUNTER AREA, SINK NEEDS ADJUST TO WALL AREA
MUST REPAINT ALL RUSTY WIRE SHELVING, AND RAW WOOD SHELVING INSIDE WALK-IN COOLERS AND FREEZERS, MUST ALSO REPLACE STAINED AND PITTED CUTTING BOARDS BEHIND MEAT COUNTER MUST CLEAN ALL STORAGE SHELVES DOWN GROCERY AISLES AND REMOVE DUST FROM VENTS IN PRODUCE STORAGE AREA MUST REPAIR EXPOSED HAND BOWL FRONT MEAT COUNTER AREA, SINK NEEDS ADJUST TO WALL AREA
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