All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS AND FRYER. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT AT CORNERS AND ALONG WALLS. The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN HOOD AND FILTERS ABOVE FRYER. MUST REMOVE UNNECESSARY ARTICLES THRU-OUT REAR STORAGE AREA, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (SAUSAGE, CHICKEN, PEPPERONI, DELI MEAT ETC) ARE BEING PREPARED AND SERVED. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISE AT THIS TIME. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS CITATION ISSUED 7-38-012. INSTRUCTED TO CLEAN CEILING VENT COVER WITH HEAVY DUST BUILD-UP INSIDE TOILET ROOM. INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS WITH WHITE MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER AND MUST CLEAN STORAGE RACKS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION AT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAIN UNDER 3 COMPARTMENT SINK.
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