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. EXCESSIVE CLUTTER THRU-OUT; MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. BOTTOM OF BACK DOOR HAS GAP, MUST SEAL. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RAW WOOD STORAGE SHELVES AT FRONT SERVING AREA. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; STORAGE AND DISPLAY SHELVES, COOLERS, 3PART SINK, MOP SINK, COUNTERS, AND TOILET BOWLS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES INCLUDING BASEMENT. ALSO MUST KEEP BASEMENT FLOOR DRY. The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS ON WALLS AND AROUND PIPES TO PREVENT PEST ENTRY. MUST REPLACE MISSING BASEBOARDS THRU-OUT AND REPLACE DAMAGED CEILING PANELS.
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