All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED BOTTOM AREA UNDER STEAM TABLE NOT CLEAN,STORAGE SHELVES/BOTTOM PREP SHELVES. 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 ORGANIZE STORAGE THRUOUT BASEMENT, OFF FLOOR AREAS.
THE FRYERS AND SIDES OF OVEN IN NEED OF CLEANING TO REMOVE GREASE BUILD UP. INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING, AND STORAGE SHELVES IN NEED OF CLEANING TO REMOVE FOOD CRUMBS. MUST CLEAN AND MAINTAIN AT ALL TIMES. FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN UNDER AND AROUND ALL EQUIPMENT. MUST MAINTAIN. WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES. MUST CORRECT LEAK UNDER 3 COMPARTMENT SINK. CORRECT AND MAINTAIN.
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