All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE CARDBOARD AS LINER FOR SHELVING OR TIN FOIL ON COOKING EQUIPTMENT. RUSTED SHELVING INSIDE COOKS LINE COOLER MUST BE REPLACED OR REMOVE RUST AND MAINTAIN. The walls and ceilings shall be in good repair and easily cleaned.MUST PROVIDE CAULKING AT EXPOSED HAND SINK AND REPLACE WATER DAMAGED CEILING TILE IN KITCHEN. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS IN WALK IN COOLER AND ABOVE ICE MACHINE. 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 PROPER STOPPERS FOR KITCHEN THREE COMPARTMENT SINK. 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. PROVIDE FOR ALL COOKS LINE REFRIGERATION AND FREEZERS. 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. DISCARDED TELEVISION AND BUCKETS MUST BE REMOVED FROM GARBAGE CORRAL.
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