Store wiping cloths in sanitizing solution between use. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. The three door prep-cooler doors are dirty inside and out. Wash, rinse and sanitize the cooler doors and sink interiors in detail. Clean out dried up evidence of leaking water in the shield above the meat slicer and find and repair the source of said leak. 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. Repair the small leak under the exposed handsink.
CLEAN AND MAINTAIN BLADE OF CAN OPENER AT PREP TABLE. VIOLATION CORRECTED. CLEAN FLOORS UNDER AND BEHIND KITCHEN EQUIPMENT. The walls and ceilings shall be in good repair and easily cleaned. REPLACE WATER STAINED CEILING TILES IN BOTH WASHROOMS. VIOLATION CORRECTED. VIOLATION CORRECTED. VIOLATION CORRECTED.
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