A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.GRISELLE WALKES HS-7-8028 EXPIRATION DATE:6/23/14 NOW ON SITE AS THE CERTIFIED FOODSERVICE MANAGER.CORRECTED All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.ALL REFRIDGERATED UNITS NOW RUNNING 40 DEGREES AND 0 DEGREES.CORRECTED. All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.HOT RUNNING NOW PROVIDED.CORRECTED All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.COUNTER,BOOTHS AND SHELVES NOW CLEAN.CORRECTED All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.EXTERIOR,INTERIOR DEEP FAT FRYERS,STOVE ALL COOKING EQUIPMENT,STEAM TABLES NOW CLEAN.CORRECTED. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.SELF CLOSING DEVICE NOW INSTALLED ON TOILET ROOM DOOR.CORRECTED Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.CLUTTER NOW REMOVED.CORRECTED
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