All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found food items not properly dated/labeled in coolers/freezers, must date and label all food items in coolers/freezers. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. non food contact surfaces of cooking equipment, cooler door tracks, shelving need detailed cleaning. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment need detailed cleaning(corners). The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. damaged, stained ceiling tiles shall be replaced. 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. light shields in kitchen prep area need detailed cleaning. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust canopy not clean needs detailed cleaning, exhaust vents(ventilation) in kitchen, dining area need cleaning.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED PREMISES STORING KNIVES BETWEEN PREP COOLER AND WOODEN CUTTING TABLE. INSTRUCTED MANAGER TO PROVIDE ADDITIONAL KNIFE RACK FOR ALL KNIVES. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD STAINS ON EXTERIOR OF ALL COOLERS AND SINKS IN PREP AREA AND FOOD BUILD UP INSIDE PREP COOLER DOOR GASKETS/DOOR HINDGES AND CORNERS. INSTRUCTED MANAGER TO CLEAN AND MAINTIAN ALL UNCLEAN EQUIPMENT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOOR UNDER AND AROUND ALL COOKING/COOLING EQUIPMENT IN KITCHEN.
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