All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.OBSERVED FOOD HANDLERS PERFORMING MULTIPLE TASKS AND NOT WASHING HANDS DURING THIS INSPECTION. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED,SERVED DURING THIS INSPECTION. 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.MUST PROPERLY STORE PERSONAL BELONGINGS IN A DESIGNATED AREA. Adequate and convenient hand washing facilities shall be provided for all employees.OBSERVED EXPOSED HANDSINK AT 3RD FLOOR FOOD SERVICE AREA LACKING HAND PAPER TOWELS-MUST PROVIDE,MAINTAIN AT ALL TIMES.
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