All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CEILING VENTS IN WASHROOMS MUST CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR ICE MACHINE MUST CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR OF COAT CLOSET MUST CLEAN. 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. LEAK UNDER DISH AREA DISH MACHINE. MUST REPAIR. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST REPLACE IN TALL REACH-IN. Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST STORE WIPING CLOTHS IN SANITIZING SOLUTION.
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