All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.INSTRUCTED MANAGER TO INSTALL A SPLASHGUARD AT EXPOSED HANDSINK IN KITCHEN. 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.DETAIL CLEAN VENTILATION COVERS THROUGHOUT TO REMOVE DUST BUILD-UP.MECHANICAL VENTILATION IN TOILET ROOM NOT WORKING MUST REPAIR. The walls and ceilings shall be in good repair and easily cleaned.DETAIL CLEAN WALLS THROUGHOUT THE KITCHEN AREA TO REMOVE FOOD DEBRIS SPLASHES,DETAIL CLEAN HOOD OVER THE OVEN AND REPAIR LOWER WEST WALL IN TOILET ROOM. 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 MANAGER TO DETAIL CLEAN,ORGANIZE STORAGE AREAS,TOILET ROOM,REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE. All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL ALL BULK FOOD CONTAINERS UNDER PREP TABLE TO IDENTIFY PRODUCTS STORED. All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.
REPLACE THE TORN DOOR GASKET TO THE MIDDLE COOLER. DETAIL CLEAN THE INTERIOR OF THE COOLERS AND MICROWAVE. CLEAN THE FLOOR OF THE PREP AREA ESPECIALLY AROUND THE MIXER. DETAIL CLEAN THE WALLS OF THE PREP AREA.
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