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 UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN PREP AND STORAGE AREAS. The walls and ceilings shall be in good repair and easily cleaned. WALLS NEED REPAIR LEADING TO BASEMENT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ALL FLOOR DRAINS NEED CLEANING. NO VALID CHICAGO FOOD SANITATION MANAGER ON DUTY NOR CERTIFICATE POSTED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, SHELVES, PREP TABLES, WINDOW LEDGES (DUST BUILDUP, DEAD INSECTS).
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