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 A WORKING THERMOMETER INSIDE THE WALK-IN-COOLER. 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. REMOVE CLUTTERED CONDITIONS FROM PREMISES DUE TO POTENTIAL PEST HARBORAGE,PROPERLY STORE ITEMS 6' OFF FLOOR FOR EASIER CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS BENEATH GROCERY SHELVINGS THROGHOUT STORE ARE DIRTY,CLEAN FLOORS IN DETAIL. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN DUSTY FAN COVERS INSIDE THE WALK-IN-COOLER,REMOVE HEAVY ICE BUILD-UP INSIDE FREEZER AT REAR STORAGE.
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