All utensils shall be thoroughly cleaned and sanitized after each usage. 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 INTERIOR OF LARGE REACH-IN BOTTOM TRAY, MILK REACH-IN COOLER FAN GUARD COVER, FRONT (JACKS PIZZA) OPEN FREEZER EXCESSIVE ICE, INSTRUCTED TO DEFROST AND CLEAN ALSO ABOVE ITEMS. CLEAN REAR PRODUCE WALK-IN COOLER CEILING NOT CLEAN ABOVE (FAN GUARD COVER) INSTRUCTED TO CLEAN. The walls and ceilings shall be in good repair and easily cleaned.ALSO OBSERVED MEAT (WINDOW) WALL NOT CLEAN INSTRUCTED TO CLEAN AND RESEAL. 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 BROKEN LIGHT SHIELD BACK WALK-IN COOLER, INSTRUCTED TO REPLACE. OBSERVED HOLE IN LOWER PIPE AT 3 COMPARTMENT SINK, INSTRUCTED TO REPAIR.
All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE DIVIDERS FOR DELI COOLER. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, COOKING EQUIPMENT, DISPLAY SHELVES, PRODUCE DISPLAY TABLES, MICROWAVE OVENS AND LARGE OVEN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE FOOD DEBRIS ON FLOORS, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES. The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS AT FRONT KITCHEN AND REAR COOKING AREA. 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 FRONT PREP AREA 3PART SINK. NOTED CLUTTER AT REAR STORAGE AREAS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. INSTRUCTED CLEANING TOWELS MUST BE PROPERLY STORED.
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