The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS IN CORNERS MAKING ALL CORNERS TIGHT FITTING. MAKE WALLS WITHOUT HOLES, CRACKS. None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. PROVIDE A SELF CLOSING DEVICE ON WASHROOM DOOR. 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. PROVIDE A THERMOMETER IN ALL COOLERS WHERE POTENTIALLY HAZARDOUS FOODS WILL BE HELD i.e.MILK. 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. ORGANIZE/REMOVE ALL CLUTTER IN REAR STORAGE AREA, REPAIR/DISGUARD ALL BROKEN/UNUSED EQUIPTMENT. All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEAN ALL EQUIPTMENT i.e.SHELVES, COOLERS AND FREEZERS INSIDE AND OUT. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. PROVIDE VENT COVERS ON AIR DUCT.
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