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 REMOVE ANY UNUSED EQUIPMENT FROM THE PREMISES (DISHWASHER, BUFFET SERVING UNIT). The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST PROVIDE A GARBAGE DUMPSTER OR A SIGNED CONTRACT FROM A GARBAGE COMPANY. MUST PROVIDE A DOOR LOCK FOR THE WALK-IN COOLER THAT IS IN THE SAME HALLWAY AS THE RESTROOMS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN OR REPLACE THE WIRE STORAGE RACKS IN THE DISHWASH AREA. The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE GREASE AND DUST ON THE WALL BELOW THE VENTILATION HOOD. FILL IN THE OPENINGS IN THE STAINLESS STEEL WALL BEHIND THE COOKING EQUIPMENT. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE THE BROKEN LIGHT SHIELD IN THE REAR AREA. 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 PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.
CLEAN THE VENTILATION HOODS AND FILTERS, WIRE STORAGE RACKS NEXT TO THE PREP COOLERS, MICROWAVE, PREP TABLES, STOVE. OBSERVED FROZEN MEAT STORED IN A PLASTIC GROCERY BAG. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS. DETAIL CLEAN THE FLOOR OF THE PREP AREA THROUGHOUT AND WALK-IN COOLER FLOOR. DETAIL CLEAN THE WALL BEHIND THE GRILL AREA. CLEAN AND REPAINT DOORS LEADING INTO THE FOOD PREP AREA.
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