All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLERS. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOME PANELS OF PREP TABLES AND SHELVES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST SEAL FLOORS THRU-OUT PREP AREAS/DISH WASHING AREA, AND CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE MISSING AND DAMAGED CEILING PANELS THRU-OUT PREMISES, SEAL OPENINGS ON WALLS AND AROUND PIPES AND REPAIR/REPAINT WALLS AT DISH WASHING AREA. MUST PROVIDE ADEQUATE LIGHTING IN BASEMENT. 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 SEAL RUSTY GREASE TRAP UNDER 3PART SINK.
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