All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON HAND WASH SINK AND TOILET BOWL IN # TOILET ROOM,INSIDE MICROWAVE OVEN AT EMPLOYEE LUNCH AREA, PLASTIC PANEL IN ICE MACHINE,AND FAN COVERS IN WALK IN COOLERS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPAIR PAINT PEELING ON FLOORS AT RECEIVING DUCK AREA STORAGE,AND CLEAN DEBRIS ON FLOORS IN THE OFFICE THROUGHOUT. The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR PAINT PEELING ON WALLS,AND SEAL OPENINGS ON WALLS AT REAR STORAGE AREAS,AND IN ICE-MACHINE ROOM. 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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS. 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. INSTRUCTED TO ORGANIZE EXCESS CLUTTER AT REAR EXIT DOOR. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO RESURFACE CUTTING BOARDS IN MEAT /DELI PREP AREA WITH DEEP CUTS AND STAINS,REDUCE THE LENGTH OF CHEMICAL HOSE DISPENSER ON 3COMP.SINK, DEFRUST EXCESSIVE ICE BUILD UP IN REACH IN FREEZER AT DELI ,AND REMOVE FOIL LININGS ON DELI COOLER.
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