All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS IN ALL COOLERS. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. OBSERVED NACHO CHEESE SAUCE AND DELI MEATS ON PREMISES BEING HANDLED AND SERVED WHILE NO CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AT THIS TIME. SERIOUS 7-38-012 CITATION ISSUED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS AND DRAINS THROUGHOUT PREMISES. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAIR, REPLACE OR SEAL RAW WOOD SHELVING UNITS, SINK STOPPERS AT 3 COMP, SPALSH GUARD BETWEEN 1 COMP AND 3 COMP, LOOSE VENT, 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. MUST CLEAN FAN GUARDS IN WALK IN COOLER, ALL INTERIOR OF COOLERS, MICROWAVE, AND DEFROST ALL FREEZERS. The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR OR REPLACE OR SEAL DAMAGED AND STAINED CEILING TILES, ALL OPENINGS AROUND PIPES LEADING INTO WALLS AND CEILINGS. MUST CLEAN WALLS WHERE NEEDED. 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 OR REPLACE, REMOVE LEAKY PIPE AT 3 COMP SINK, ICE BUILD UP IN DELI MEAT DISPLAY UNIT.
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