All food not stored in the original container shall be stored in properly labeled containers. SPRAY BOTTLES IN KITCHEN NOT LABELED, INSTRUCTED TO LABEL. All utensils shall be thoroughly cleaned and sanitized after each usage. UPPER SHELVES OF FOOD PREP AREAS NOT CLEAN, FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN. 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. A/C VENT WITH DUST BUILD-UP ABOVE COFFEE STATION, INSTRUCTED TO CLEAN AND MAINTAIN. 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. NO THERMOMETER AT DISPLAY COOLERS, MUST INSTALL IN THE WARMEST PART OF COOLERS.
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