A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE LUNCHEON MEATS ARE BEING SLICED & SERVED AT THIS TIME.MUST BE ON SITE AT ALL TIMES. Adequate and convenient hand washing facilities shall be provided for all employees.OBSERVED HAND SINK IN PREP AREA NOT ACCESSIBLE & MAINTAINED OBSERVED STYRO FOAM TRAYS & PLASTIC GLOVE IN SINK BASIN OF HAND SINK,NO SOAP OR TOWELS AT PREP HAND SINK & NO TOWEL AT HAND SINK IN TOILET ROOM.MUST PROVIDE & MAINTAIN SOAP & TOWELS AT SINKS AT ALL TIMES& ACCESSIBLE. 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.MUST ELEVATE ARTICLES OFF OF FLOOR IN BASEMENT. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.MUST REMOVE WOOD & FOIL FRAME ATTACHED TO PREP TABLE FOR HANGING SAUSAGE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DEFROST ICE CREAM FREEZER. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST PROVIDE FLOOR DRAIN COVER IN BASEMENT. The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR WALL AT REAR SIDE DOOR NEAR FURNANCE.MUST REPLACE STAINED CEILING TILES ON SITE.MUST ADJUST DOOR SWEEP ON REAR SIDE GLASS DOOR.
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