All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. non food contact surfaces of storage shelving in bsmt., storagec areas that had peeling paint/rust, shall be repair. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of walk in cooler shelving, storage shelving racks in rear prep area not clean need detailed cleaning. storage shelving in bsmt. storage areas need detailed cleaning. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment, walk in cooler, freezer, not clean need detailed cleaning(corners). floors in bsmt. storage areas under shelving/racks not clean need detailed cleaning(corners). The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls that had peeling paint in bsmt. storage areas shall be repair. walk in cooler walls need cleaning. 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep areas, storage areas not clean need cleaning. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust vents(ventilation)in coolers, prep area, batthrooms no clean need cleaning.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR RUST INSIDE MOP SINK. RELOCATE HAND SOAP AND PAPER TOWEL DISPENSER FRON 2 COMP SINK TO EXPOSE HAND SINK IN REAR KITCKEN. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT CLEAN UTENSILS ON SHELVES IN KICHEN AT REAR AT ALL TIMES. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN GREASE AND STAINS ON WINDOW BY DEEP FRYER,AND DOUGH PROOFER DOOR. The walls and ceilings shall be in good repair and easily cleaned. CLEAN STAINS ON WALLS AT 2 COMP.SINK AREAS IN REAR KITCHEN. REPAIR DRIPPING ON COLD WATER KNOB AT 3 COMP. SINK, AND SLOW DRAINIG ON EXPOSE AND WASH SINK IN REAR KITCHEN.
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