BORICUA AMVETS POST NUMBER 37.

LOW TEMP. DISH MACHINE STILL INOPERABLE, MUST REPAIR, VIOLATION STILL PENDING

MUST HAVE HAVE A COMPLETED PEST CONTROL LOG BOOK, AND 2ND FLOOR DOOR NOT RODENT PROOF, MUST PROVIDE A RODENT PROOF STRIPE, VIOLATION STILL PENDING

NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE AVAILABLE AT THIS TIME, MUST PROVIDE A UP TO DATE RECEIPT OR ACTUAL CERTIFICATE AT TIME OF INSPECTION, VIOLATION STILL PENDING

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL REFRIGERATION UNIT MUST BE ON AND CAPABLE OF MAINTAINING 40F OR BELOW,FROZEN 0F OR BELOW.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPERATURE DISHMACHINE NOT CONNECTED-MUST CONNECT AS REQUIRED.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. MUST PROVIDE AN EXPOSED HANDSINK AT DISHROOM AREA,BEHIND BAR AREA FOR HANDWASHING.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. MUST PROVIDE PEST CONTROL LOG BOOK.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST REMOVE HIGH WEEDS ALONG PERIMETER OF BUSINESS AND REMOVE ALL UNNECESSARY ARTICLES STORED SAME AREA DUE TO PEST HARBORAGE.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST PROVIDE A CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION AS RREQUIRED.

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST PROVIDE A 3 COMP SINK WITH A METAL DRAIN BOARD ATTACHED,GREASE TRAP.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All cooking equipment must be kept clean at all times,Clean and degrease the equipment and surfaces in detail.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.Floors under and around all equipment must be clean

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.Toilet room door must be self closing.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 PROVIDE A BACKFLOW PREVENTION DEVICE FOR MOP SINK.

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.Clutter in basement, cleaning equipment not stored proper