The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOORS IN THE PREP AREA AND STORE ROOM HAS DUST BUILDUP ON THEM. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE AT THIS TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOOD ARE PREP AND SERVED. SERIOUS CITATION 7-38-012. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST AND DIRT BUILDUP. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE OVEN AND THE HOOD ABOVE IN THE PREP AREA.
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