Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE SINK STOPPERS FOR 3COMP SINK. All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL BULK FOOD CONTAINERS.
All cold food shall be stored at a temperature of 40F or less. FOUND 5LBS OF COOKED CHICKEN AT 55.3F STORED IN PREP COOLER. CHICKEN IS COOKED IN OFF SITE LOCATION AND BROUGHT IN FULLY COOKED . INSTRUCTED MGR TO STORE POTENTIALLY HAZARDOUS FOOD AT PROPER HOLDING TEMPS. CHICKEN DISCARDED VALUED AT $10. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN. 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. NO SINK STOPPERS AT 3COMP SINK. INSTRUCTED TO OBTAIN. All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLER NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO WEAR.
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