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 PROVIDE AND CONSPICUOUSLY PLACE AN INTERNAL THERMOMETER IN WALK-IN COOLER. All food not stored in the original container shall be stored in properly labeled containers. MUST PROPERLY LABEL ALL BULK INGREDIENT CONTAINERS IN PREP AREA. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOKING EQUIPMENTS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, ALONG THE WALL BASE, UNDER/AROUND ALL HEAVY EQUIPMENTS, IN THE BASEMENT AND IN OUTSIDE WALK-IN COOLER-REMOVE CARDBOARD FROM COOLER. The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN AND MAINTAIN WALLS AROUND COOKING EQUIPMENTS IN PREP 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 PROVIDE A DRAINBOARD TO 3-COMP. SINK IN PREP AREA.
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