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. INSTRUCTED TO REMOVE OR ORGANISE UNNECESSARY CLUTTER IN BASEMENT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTEDTO CLEAN DEBRIS AND STAINS ON 2&3COMP.SINKS AT REAR,AND INSIDE TOILET BOWL. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR DAMAGED TOILET SEAT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO ELEVATE BOXES OF MACHANDISES 6' OFF THE FLOOR IN BASEMENT. 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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE 3DOOR DISPLAY COOLER WITH DAIRY PRODUCTS AND LUNCH MEATS.
DEBRIS AND EXCESSIVE DUST ON EQUIPMENT, INSTRUCTED TO CLEAN/SANITIZE; SINKS, STORAGE AND DISPLAY SHELVES, COOLERS. EXCESSIVE DEBRIS ON FLOORS THRU-OUT STORAGE ROOMS AND BASEMENT, INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AND PALLETS AT CORNERS AND ALONG WALLS. MUST CEAN VENT COVER INSIDE THE WASHROOM, EXCESSIVE DUST ON IT. INSTRUCTED TO REPAIR OR REPLACE 2PART AND 3PART FAUCETS. OBSERVED CLUTTER INSIDE STORAGE ROOMS AND BASEMENT, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
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