Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE SELF-CLOSING DEVICE AT BATHROOM DOOR All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST RESEAL ALL RUSTY AND CHIPPING STORAGE SHELVES THROUGHOUT PREMISES All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN TOPS AND SIDES OF COOKING EQUIPMENT, INTERIOR SHELVES OF COOLERS AND FREEZERS AND VENTS ABOVE COOKING EQUIPMENT The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, THROUGHOUT PREMISES The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN, OR REPAINT DIRTY WALL SURFACES AND REPLACE BADLY STAINED CEILING TILE THROUGHOUT PREMISES 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 REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK AND PROVIDE 3 SINK STOPPERS FOR SAME 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 REMOVE ALL CLUTTER THROUGHOUT PREMISES CLEAN AND BETTER MAINTAIN ALL AREAS, IN A NEATER FASHION
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