A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER AND NO CERTIFIED FOOD MANAGERS CERTIFICATE ON SITE.NOTE THE ONE CERTIFICATE THAT IS ON SITE HAS EXPIRED LAST YEAR. SERIOUS CITATION GIVEN 7-38-012 HOOOO63634 15 COURT DATE03/17/2011 9:00AM ROOM112 AT 400 WEST SUPORIOR CHICAGO, IL OR YOU MAY PAY THE FINE BY MAIL SEE THE BACK OF THE CITATION. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE STORE SHELVES,COUNTERS AND ALL FOOD CONTAINERS HAS DUST BUILDUP. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN ALL THE FLOORS THROUGHOUT PREMISES. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. CLEAN AND SANITIZE THE TOILET AND SINK. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. FOUND A LARGE AMOUNT OF CLUTTER IN THE STORE.INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
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