All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES A DETAIL CLEANING BAR COOLERS,DEEP FRYER,COOKING STOVE,SHELVING,BAR GUNS AND HOUSINGS ATTACHED,CABINETS BEHIND BAR AREAS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE A SMOOTH,EASILY CLEANABLE KNIFE RACK KITCHEN AREA,DRAIN LINES AT BAR GUNS MUST BE DIRECTED INTO A FLOOR DRAIN,RAW WOOD SHELVING IN KITCHEN MUST BE SEALED WITH A NON-TOXIC FINISH. 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.MUST CLEAN,ORGANIZE BASEMENT STORAGE AREAS,REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE. The walls and ceilings shall be in good repair and easily cleaned.WALL BEHIND FRONT BAR COUNTER,BASEMENT LIQUOR STORAGE IS NOT SMOOTH,EASILY CLEANABLE,REMOVE DUST BUILD-UP ALONG CEILING AREAS AT REAR.
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