EXCESSIVE CLUTTER THRU-OUT REAR STORAGE ROOMS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. HAS CITY CERTIFICATE FOR DONALD MCCLUSKEY, BUT PERSON NOT ON DUTY AT TIME OF INSPECTION. MUST HAVE CERTIFIED FOOD MANAGER ON DUTY AT ALL TIME. SERVING NACHO WITH CHEESE AND ICE CREAM AT THIS TIME. CITATION ISSUED 7-38-012 SERIOUS. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; DISPLAY SHELVES THRU-OUT PREMISES, MOP AND EXPOSED SINKS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT KITCHEN, WASHROOM, AND STORAGE ROOMS. The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE DAMAGED CEILING PANELS THRU-OUT KITCHEN. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST PROVIDE ADEQUATE VENTILATION FOR STOVE IN KITCHEN OR REMOVE. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER FOR MILK COOLER.
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