All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO CLEAN, SEAL OR REPAINT EXTERIOR SURFACE OF STORAGE CABINETS UNDER BEVERAGE COUNTER AT FRONT DISPLAY AREA. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK, MOP SINK, INTERIOR STORAGE CABINETS UNDER BEVERAGE COUNTER (FRONT DISPLAY AREA), STORAGE RACKS WITH BLACK MOLD LIKE BUILD-UP INSIDE DAIRY REACH-IN COOLER AND IN DISPLAY/WALK-IN COOLER. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT WALK-IN COOLER. STOCKS MUST BE KEPT ELEVATED 6' OFF THE FLOOR FOR EASY ACCESS ON CLEANING. The walls and ceilings shall be in good repair and easily cleaned. NOTED WALL IN ELECTRICAL ROOM IN POOR REPAIR WITH WATER STAIN AND MOLD BUILD-UP. INSTRUCTED TO FIX AND PAINT.-------INSTRUCTED TO CLEAN WALLS IN REAR AREA AND BEHIND FRONT CASHIER AREA.---------MUST CLEAN VENT COVER WITH HEAVY DUST BUILD-UP INSIDE EMPLOYEE WASHROOM. None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. INSTRUCTED TO INSTALL SELF CLOSING DEVICE AT EMPLOYEE WASHROOM DOOR. 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. INSTRUCTED TO REPAIR STRIPPED COLD FAUCET (LEFT SIDE) HANDLE AT MOP SINK.-------- INSTRUCTED TO PROVIDE VENTILATION INSIDE CUSTOMERS WASHROOM (REAR OUTSIDE).-----MUST FIX FAUCET NECK AT 3 COMPARTMENT SINK IN REAR.------MUST PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK. 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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
VIOLATION HAS BEEN CORRECTED. VIOLATION HAS BEEN CORRECTED. VIOLATION HAS BEEN CORRECTED. VIOLATION HAS BEEN CORRECTED. VIOLATION HAS BEEN CORRECTED. VIOLATION HAS BEEN CORRECTED. VIOLATION HAS BEEN CORRECTED.
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