When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. NO HOT RUNNING WATER AT WASHROOM HAND BOWLS OR ANY SINKS THROUGHOUT ESTABLISHMENT. MUST REPAIR & PROVIDE HOT & COLD WATER UNDER CITY PRESSURE . SERIOUS CITATION ISSUED 7-38-030. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR SHELVES OF ALL REACH IN COOLERS. CLEAN WALLS & FLOORS IN WASHROOMS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS UNDER ALL STORAGE SHELVES ON SALES FLOOR & IN 3RD FLOOR STORAGE ROOM. ALSO CLEAN FLOORS UNDER COOLERS & CONVEYER BELT IN REAR STORAGE ROOM. 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. STORE ALL STOCK 6 INCHES OFF FLOOR.
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