All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE STORAGE COOLERS NOT LABEL, MUST LABEL AND MAINTAIN. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, LARGE MIXER, TOILET BOWLS, AND FRONT AREA COUNTER. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, AT CORNERS AND ALONG WALLS THRU-OUT, KITCHEN, STORAGE AREAS, FRONT SERVING AREA AND WASHROOMS. The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR AND REPAINT WALLS IN KITCHEN AND EMPLOYEES WASHROOM, REPLACE DAMAGED CEILING PANELS IN STORAGE ROOM AND REMOVE PEELING PAINT THRU-OUT DINING AREA. 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. MUST PROVIDE STOPPERS FOR 3PART SINK AND REPAIR FAUCET FOR SAME SINK. NOTED CLUTTER THRU-OUT KITCHEN AND STORAGE AREAS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.
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