All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Clean out the unused deli case. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Clean the store shelves. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. 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. Remove old unused equipment.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean the dirty floors in the unused deli and where the coolers were removed. Remove old unused deli equipment. 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.
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