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.OBSERVED SOME CLUTTER IN REAR AND SIDE STORAGE ROOM INSTRUCTED TO REMOVE ITEMS NOT BEING USED. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN STORAGE SHELF FRONT DRY STORAGE, AND IN COOLER WALK IN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR UNDER AND AROUND ALL STORAGE, AND EQUIPMENT. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN ALL FRONT LIGHT SHIELDS.
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