critical Plumbing & Waste
SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
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. RAW SEWAGE IN BASEMENT AREA, OPEN SEWER DRAINS, AND STANDING...
critical Employee Hygiene
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP AND PAPER TOWELS IN MENS AND WOMENS BATHROOM, MUST PROVIDE CRITICAL CITATION ISSUED
critical Pest Activity
NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED RODENT ACTIVITY VARIOUS AREAS THROUGH-OUT PREMISES, 1ST AND BASEMENT AREAS, TOO NUME...
serious Sanitation
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. INTERIOR OF ICE MACHINE MOLDY, NOT CLEAN, INSTRUCTED TO DUMP ICE AND CLEAN SERIOUS CITATION ISSUED
minor Food Storage & Handling
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. NO SELF-CLOSING DEVICE AT BATHROOM DOOR, MUST PROVIDE
minor Plumbing & Waste
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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...
critical Pest Activity
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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. OBSERVED LARGE AMOUNTS OF CLUTTER THROUGH-OUT PR...