All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.MUST HAVE COLD HOLDING UNIT AT 40 OR BELOW. Adequate and convenient hand washing facilities shall be provided for all employees.MUST PROVIDE SOAP AT HAND SINK IN TOILET ROOM. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED A INCOMPLETE PEST CONTROL LOGBOOK(MSDS,MAP).MUST RODENT PROOF FRONT & REAR DOORS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST APPLY A SEALANT ON RAW WOOD SURFACES. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN ALL SURFACES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPAIR OR REPLACE MISSING FLOOR TILES & THRESHOLDS. The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING WALL BASES.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST PROVIDE A SELF CLOSING DEVICE ON TOILET ROOM 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.MUST PROVIDE VENTILATION IN TOILET ROOM,BACK FLOW DEVICE ON MOP SINK. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST ELEVATE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN REAR AREA.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.VIOLATION CORRECTED. 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.VIOLATION CORRECTED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.VIOLATION CORRECTED. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.VIOLATION CORRECTED. Adequate and convenient hand washing facilities shall be provided for all employees.VIOLATION CORRECTED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.VIOLATION CORRECTED. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.VIOLATION CORRECTED. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.VIOLATION CORRECTED. The walls and ceilings shall be in good repair and easily cleaned.VIOLATION CORRECTED. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.VIOLATION CORRECTED.
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