All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.NO GAS NO HOT WATER MUST HAVE GAS COMPANY COME OUT TO UNLOCK GAS METER. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.NEED TO HAVE ALL EQUIPMENT ON KEEP COLD FOOD 40*F OR BELOW 0*F FOR FROZEN AND STEAM TABLE MUST BE ON AND ABLE TO MAINTAIN FOOD AT 140*F OR ABOVE. All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN AND SANITIZE ALL PREP AREAS AND ALL COOKING EQUIPMENT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOORS THRU-OUT
VIOLATION CORRECTED FLOORS CLEAN AT THIS TIME. VIOLATION CORRECTED PREMISES HAS HOT WATER AT THIS TIME. VIOLATION CORRECTED COOLER 39.9*, FREEZER 0*, AND HOT HOLDING 165.8* VIOLATION CORRECTED EQUIPMENT CLEANED AT THIS TIME.
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