4 - CAMINOS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN FOOD STORAGE RACKS INSIDE WALK-IN COOLER IN THE BASEMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT, AND FLOORS THROUGHOUT BASEMENT.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH DRIED FOOD DEBRIS ACCUMULATION NEXT TO EXPOSED HAND SINK IN REAR FOOD PREP AREA.--------MUST REPLACE HEAVY WATER STAINED CEILING TILES ABOVE DINING AREA.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS MUST BE SHIELDED ABOVE MEAT SLICER IN REAR FOOD PREP AREA.

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 PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK. NOTED PLASTIC BAG USED TO HOLD THE WATER.---------MUST REPAIR LEAKY DRAINPIPE UNDER EXPOSED HAND SINK IN FRONT FOOD PREP AREA AND LEAKY DRAINPIPE UNDER MOPSINK IN THE BASEMENT.

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 THERMOMETER VISIBLE INSIDE ALL COOLERS.

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 TO REMOVE ALL UNNECESSARY ARTICLES STORED IN THE BASEMENT AND IN REAR OUTSIDE AREA (UNUSED COOKING EQUIPMENT) TO PREVENT RODENT AND INSECT HARBORAGE.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISE. INSTRUCTED TO PROVIDE. A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPLACE MISSING FLOOR BASEBOARD TILES IN REAR PREP AREA.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS MUST BE SHIELDED ABOVE FOOD PREP TABLE IN REAR PREP AREA.

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 LEAKY FAUCET NECK AT MOP SINK.