All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The following not clean- shelves at basement paint storage room, prep coolers door rubber gaskets with food accumilation and slight lime build up inside ice machine. Instructed manager to clean and maintain all unclean equipment. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Must clean floor under and around all equipment throughout prep area and maintain. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Must replace all burned out ceiling light bulbs at prep 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. Must elevate all items 6' off floor throughout basement or remove items to prevent potential pest harborage.
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