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. INSTRUCTED TO ORGANIZE EXCESSIVE CLUTTER AT ICE MACHINE AREA IN KITCHEN,AND MUST NOT USE ICE MACHINE TOP AS STORAGE DEVICE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN KITCHEN UNDER 3COMP./HAND WASH SINK,AND AT CORNER OF ICE MACHINE IN KITCHEN,ALSO AT FRONT UNDER COUNTER. The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR BURNT TILES ON WALL BY GRILL UNDER HOOD. Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED TO PROVIDE SEPARATE CONTAINER WITH COVER FOR ICE SCOOP. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVES AND ON COUNTERS. 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. INSTRUCTED TO REPAIR FAUCET BASE AND HOT WATER KNOB ON EXPOSE HAND WASH SINK AT FEONT PREP AREA,AND FAUCETS DRIPPING CONSTANTLY AT 3COMP.SINK.
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