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 RUSTING PANEL IN ICE MACHINE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR THROUGHOUT 2NDFL. STORAGE AREA,AND FLOORS IN MOP SINK ROOM WITH FOOD DEBRIS NEEDS CLEANING.AND REPAIR OPENING ON FLOORS ALONG WALLS THROUGHOUT, AND ELEVATE FOOD PRODUCTS & CLEAN UTENSILS 6' OFF THE FLOORS. 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. INSTRUCTED TO REPAIR FAUCETS LEAKING AT 3COMP. AND ON HAND WASH SINKS IN GIRLS TOILET. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON FILTERS ON HOOD,AND ON INSIDE DEEP FRYER COMPARTMENT AND OVEN UNDER HOOD. 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 ALL COOLERS.
REMOVE METAL SHELF BETWEEN THE EXPOSED HAND SINK AND 3 COMPARTMENT SINK REMOVE BUILD-UP ICE INSIDE THE CHEST FREEZER. CLEAN GREASE BUILD-UP INSIDE THE DEEP FRYER, BOTTOM PART. CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, ENCRUSTED FOOD AND DEBRIS. CLEAN FLOOR THROUGHOUT THE PREMISES, SPECIALLY BEHIND THE REACH-IN COOLERS, UNDER THE PREP TABLE,NORTH- EAST SIDE, BUILD-UP OF DEBRIS,DIRTY LINENS AND DRY POTATOES.NEED TO SWEEP AND ELEVATE ITEMS FROM STORAGE AT SECOND FLOOR FRONT AREA,WEST SIDE REPLACE BROKEN LIGHT SHIELD IN KITCHEN ABOVE THE DISPLAY PREP COOLER AND ABOVE ICE BIN. PROPERLY REPAIR FAUCET AT 3 COMPARTMENT SINK,REMOVE DIRTY PLASTIC THAT IS WRAPPED AROUND THE FAUCET. REMOVE ALL BROKEN LIDS AND CONTAINERS WERE FOOD IS STORED,MUST PROVIDE FOOD GRADE CONTAINERS OR FOOD BAGS TO STORE FOOD IN IT,COOKED/RAW FOOD. EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA, INCLUDED CERTIFIED FOOD HANDLER.
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