The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN/REPAIR FLOOR SURFACES THROUGHOUT PREMISES, FIRST FLOOR AND BASEMENT AREA, UNDER AND AND BEHIND ALL EQUIPMENT, RE-TILE FLOOR IN POP STORAGE AREAS, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL PREPARED FOODS INSIDE WALK-IN COOLER All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE A SPLASH GUARD AT HAND SINK AT BAR, BETWEEN THREE COMPARTMENT SINK MUST RESTRICT USING CARRY-OUT PLASTER BAGS FOR FOOD STORAGE, INVEST IN FOOD GRADE MATERIALS TO PROPERLY STORE FOOD ITEMS The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/REPAIR WALL VARIOUS AREAS OF KITCHEN, MUST ALSO CLEAN ATTACHED EXHAUST FANS IN KITCHEN AREA, UNDER COOKING HOOD AND PIZZA OVEN, REMOVE ALL DUST BUILD-UP IN KITCHEN AREA All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN INTERIOR SHELF FRONT AREA REACH-IN COOLER, AND TOPS AND SIDES OF COOKING EQUIPMENT IN REAR KITCHEN AREA 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 THREE SINK STOPPERS FOR BAR THREE COMPARTMENT SINK, AND REPAIR STOPPERS AT KITCHEN TWO COMPARTMENT BY DISH MACHINE
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