All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.NOTED WALK-IN COOLER AIR TEMP. AT 70.2 DEGREES. INSTRUCTED TO PROVIDE AN AIR TEMPERATURE OF 40 DEGREES OR BELOW.ALL COOLERS USED FOR POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN TEMP OF 40F ANF BELOW.CRITICAL VIOLATION - N0 CITATION ISSUED-NOT OPERATING. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PAINT WITH NON-TOXIC PAINT RAW WOOD SHELVES IN REAR STORAGE,NEXT TO 2 COMPARTMENT SINKS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.SEAL ALL PLASTIC AND WOOD BASEBOARD WALL THROUGHOUT.SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL. The walls and ceilings shall be in good repair and easily cleaned.SEAL ALL HOLES ON WALL, BEHIND FRONT COUNTER.ALSO PAINT SAME 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. VENT COVER ON CEILING BEHIND FRONT COUNTER HAS DUST BUILD-UP.INSTRUCTED TO CLEAN. 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.THERMOMETER IS NEEDED FOR ALL COOLERS IN USE.(40F AND BELOW).
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