Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL ICE UTENSILS MUST BE KEPT IN A CLEAN SANITIZED CONTAINER. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING. WORN, DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN. All utensils shall be thoroughly cleaned and sanitized after each usage. ICE MACHINE IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR DRAINS IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN. Use dustless cleaning methods. CLEAN AND REMOVE DUST ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
INTERIOR FLOORS OF BAR COOLERS MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. POOR FLOOR GROUTING AT DISHROOM, COOK'S LINE (BASEMENT), & ICE MACHINE AREA-MUST REPAIR. FLOORS MUST BE KEPT DRY AT ALL TIMES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. LEAKY PIPE AT HANDSINK BY COFFEE STATION MUST BE FIXED. THE WASTE WATER LINE FROM 2-CAPPUCHINO MACHINES MUST EXTEND TO THE FLOOR DRAIN. 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 PROVIDE SPLASH GUARDS AT HANDSINKS FOR BOTH BARS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
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