CAPTAIN'S FISH & CHICKEN.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER, MUST PROVIDE.

Adequate and convenient hand washing facilities shall be provided for all employees. NO SANITARY HAND DRYING DEVICE AT EXPOSED SINK, NO SOAP ON BOTH HAND SINKS. MUST PROVIDE PAPER TOWELS AND SOAP.

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. NO PEST CONTROL LOG BOOK, AND BOTH DOORS NOT RODENT PROOFED. MUST SEAL BOTTOM AREA OF BOTH DOORS AND CONTRACT A LICENSED PEST CONTROL CO. AND PROVIDE 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. OUTSIDE GARBAGE AREA NOT CLEAN, MUST REMOVE DEBRIS AND CLEAN AREA.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WITH CITY CERTIFICATE OR DOCUMENTS AVAILABLE AT THIS TIME. MUST PROVIDE CITY CERTIFICATE OR ENROLLMENT LETTER.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROPERLY INSTALL ALL COOKING EQUIPMENT AND PROVIDE SHELVING UNITS INSIDE WALK-IN COOLER.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; ALL EQUIPMENT, 3PART SINK AND MOP SINK.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS AND SEAL OPENINGS ON WALLS AND CEILING TO PREVENT PEST ENTRY. ALSO MUST CLEAN FILTER UNDER HOOD.

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 DRAIN STOPPERS FOR 3PART SINK AND PROVIDE ADEQUATE WATER PRESSURE AT ALL SINKS

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 THERMOMETER FOR WALK IN COOLER.

MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.