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. MUST PROVIDE AND CONSPICUOUSLY PLACE INTERNAL THERMOMETERS IN PREP COOLERS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST RECAULK AROUND EXPOSED HAND WASHING SINK IN REAR BY EXIT DOOR. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF FRYERS AND ICE MACHINE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND MAINTAIN FLOORS IN WALK-IN COOLER/FREEZER AND AROUND FRYERS-REMOVE GREASE SPILLS. The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN VENTS IN TOILET ROOMS. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE LIGHTING TO WALK-IN COOLER AND FREEZER. 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. MUST REPAIR THE LEAK AT THE BASE OF THE LEFT FAUCET ON THE 3-COMP. SINK. IN THE PREP AREA.
MUST ORGANIZE STORAGE IN BASEMENT OFF WALLS IN BASEMENT.CLEAN DEBRIS/MAINTAIN MOP SINK IN BASEMENT. CRACK LIGHT SHIELD ABOVE 3-COMP SINK .MUST REPLACE. ATTACHMENT PLATE ON STORAGE SHED DOOR AND BOTTOM FRAME IN POOR REPAIR.MUST REPLACE.
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