CAFE DALIGHT.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PROVIDE REFRIGERATOR MUST MAINTAIN 40F 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. INSTALL 3-COMP SINK WITH HOT AND COLD RUNNING WATER AND AN ATTACHED METAL DRAINBOARD.

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. INSTALL UTILITY SINK WITH HOT AND COLD RUNNING WATER AND BACKFLOW DEVICE.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. INSTALL EXPOSED HAND SINK IN PREP AREA FOR PROPER HAND WASHING.

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. FRONT DOOR NOT RODENT PROOFED 1/4" GAP ON BOTTOM OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. NO PEST CONTROL LOG BOOK AVAILABLE. PREMISES MUST BE SERVICED BY A LICENSED EXTERMINATOR. LOG BOOK MUST INCLUDE COPY OF PEST CONTROL LICENSE, MSDS SHEETS OF CHEMICALS USED AND MAP OF TREATED AREAS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. PROVIDE ACCESS TO BASEMENT AND HOT WATER TANK.