All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN BAND SAW, SLICER, GRINDER INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN DRY GOOD STORAGE SHELVES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED BULK BEANS NOT ELEVATED 6' OFF THE FLOOR INSTRUCTED TO ELEVATE 6' OFF FLOOR. 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.OBSERVED THE LIGHT SHIELDS NOT CLEAN INSTRUCTED TO CLEAN. The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.OBSERVED THE WALL VENT NOT CLEAN DUSTY INSTRUCTED TO REMOVE DUST ALSO FROM WALL AND CEILING. 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.CLUTTER IN REAR STORAGE AREA INSTRUCTED TO REMOVE ITEMS NOT BEING USED.
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