CHINA SNACK (I.D REQUIRED).

OBSERVED NO EMPLOYEE HEALTH POLICY DURING INSPECTION. INSTRUCTED TO COMPLY PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.

OBSERVED NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

OBSERVED TCS FOODS (HAM, SHRIMP, ETC.) WITHOUT PROPER DATE MARKING AND DISPOSITION. INSTRUCTED THAT ALL TCS FOODS PREPARED ON PREMISES AND HELD FOR OVER 24 HOURS MUST HAVE PROPER DATE MARKING AND DISPOSITION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

OBSERVED USED EGG TRAYS BEING USED AS FLOOR MATS FOR THE HOT POTS AND PANS. INSTRUCTED TO REMOVE AND MAINTAIN.

OBSERVED THE CREASE FOR THE VENTS ABOVE THE COOKING EQUIPMENT ENCASED WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

MUST REPAIR OR REPLACE WORN DOOR GASKETS ON REAR 2- DOOR REACH IN FREEZER.

MUST CLEAN FOOD DEBRIS BUILD UP ON EXTERIOR OF FOOD STORAGE BINS IN REAR AREA,FRYER CABINET,WOK STATION.

MUST SEAL GAP IN BETWEEN WALL AND PIPE IN UPPER CEILING NEAR 3- COMPARTMENT SINK.MUST CLEAN DEBRIS FROM FILTERS AND HOOD.

MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER IN FRONT PREP AREA CONNECTED TO CITY PLUMBING.

EMPLOYEES MUST WEAR ENCLOSED SHOES AND NO OPEN TOE SANDLES ALLOWED.

PREVIOUS SERIOUS VIOLATION FROM REPORT #2150706 3/20/18 #18- NOT CORRECTED.STILL FINDING EVIDENCE OF APPX. 15 OR MORE LIVE ROACHES CRAWLING IN A CREVICE AROUND MOLDING OF 2- DOOR PREP COOLER,INTERIOR LOWER LEDGES OF BOTH REAR LEGS OF WOK STATION,AND BOTH LEGS OF 1- EYE STOVE,CRAWLING UP THE WALL AND ON PIPES IN REAR DISH WASHING AREA.MUST HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/27/18.(CRITICAL 7-42-090)

MUST REMOVE FOIL FROM PIPES OF COOKING EQUIPMENT.

Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR OF WOK STATION,FRYER CABINETS,FOOD STORAGE CONTAINERS ,ROLLING CART,FOOD STORAGE SHELVES,PREP TABLES,ALL COOLERS AND FREEZERS,PIPES OF COOKING EQUIPMENT,CAN OPENER,EXTERIOR OF GARBAGE CANS.

Inspector Comments: MUST CLEAN FOOD DEBRIS BUILD UP ON FLOOR ALONG WALL BASES AND FLOOR MATS THROUGHOUT.

Inspector Comments: MUST CLEAN FOOD DEBRIS AND DUST BUILD UP FROM WALLS AND VENTS THROUGHOUT PREMISES AND DEBRIS FROM FILTERS AT HOOD.MUST SEAL ALL CRACKS AND CREVICES IN WALLS AND BASES WHERE NEEDED,LOOSE PANEL AT CEILING ABOVE ENTRY DOOR.

OBSERVED EVIDENCE OF APPX. 7- LIVE ROACHES 5 CRAWLING AROUND DOOR GASKET OF 2- DOOR PREP COOLER ,1- ON FLOOR UNDER WOK STATION,1- UNDER REAR 2- DOOR REACH IN COOLER.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/20/18.(SERIOUS 7-38-020)

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINER.

MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.

MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLERS.MUST PROVIDE FOOD GRADE BAGS AND ELIMINATE GROCERY BAGS FOR FOOD STORAGE.MUST REMOVE FOIL FROM SHELVING UNITS.MUST DEFROST REACH IN 1- DOOR FREEZER.

MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR OF WOK STATION,FRYER CABINETS,FOOD STORAGE CONTAINERS ,ROLLING CART,FOOD STORAGE SHELVES,PREP TABLES,ALL COOLERS AND FREEZERS,PIPES OF COOKING EQUIPMENT,CAN OPENER.

MUST CLEAN FOOD DEBRIS BUILD UP ON FLOOR ALONG WALL BASES.

MUST CLEAN FOOD DEBRIS AND DUST BUILD UP FROM WALLS AND VENTS THROUGHOUT PREMISES.

MUST REMOVE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS AND ON TOP OF COOLERS THROUGHOUT.

HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF DUST AND GREASE. CLEAN AND MAINTAIN.

TOILET ROOM IN NEED OF SELF CLOSING DEVICE. MUST INSTALL AND MAINTAIN.

2-DOOR REACH-IN GLASS DOOR COOLER IN REAR NOT MAINTAINING ADEQUATE TMPERATURE, AIR TEMP RECORDED AT 50.1F. INSTRUCTED TO REMOVE ALL FOOD ITEMS AT IMPROPER TEMPERATURES AND HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A).

BREADED CHICKEN-70.1F, SHRIMP-68.1F, BREADED CHICKEN-60.2F, RAW CHICKEN-50.9F, EGGS-58.4F, PIZZA PUFFS-102.5F, EGG ROLLS-63.4F,COOKED RICE-116.7F,COOKED BREADED CHICKEN-79.9F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW COLD OR AT 140 DEGREES OR ABOVE HOT. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES MUST BE DISCARDED(170LB VALUED AT $260). CRITICAL VIOLATION 7-38-005(A).

THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 12-8-15 ON REPORT# 1591375 NOT CORRECTED:-30-OBSERVED POTENTIALLY HAZARDOUS FOODS (COOKED CHICKEN & BEEF) IN THE 2 DOOR REFRIGERATORS AND PREP COOLER, HELD FOR OVER 24 HOURS, WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. OBSERVED BINS OF SUGAR AND RICE WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS FOR ALL FOODS THAT ARE OUTSIDE OF THE ORIGINAL PACKAGE AND MAINTAIN.OBSERVED RUSTY SHELVING IN THE SLIDING DOOR REFRIGERATOR IN THE REAR. INSTRUCTED TO REPAINT OR REPLACE AND MAINTAIN. OBSERVED ACCUMULATED FOOD DEBRIS INSIDE OF THE FRYER LOCATED ON THE LEFT SIDE OF THE COOKING EQUIPMENT. -33-OBSERVED UNUSED PREP COOLER IN NEED OF CLEANING. INSTRUCTED TO CLEAN ALL AND MAINTAIN. NON COMPLIANT VIOLATION SERIOUS 7-42-090.

REMOVE ALUMINUM FOIL FROM SHELF IN REAR DISH WASHING AREA. MUST PAINT OR REPLACE RUSTY STORAGE RACKS IN ALL COOLERS AND FREEZERS WHERE PRESENT. REPLACE ALL PLASTIC FOOD STORAGE CONTAINERS THAT NO LONGER EASILY CLEANABLE.

MUST CLEAN TH FOLLOWING: INTERIORS AND EXTERIORS OF REACH-IN COOLERS AND FREEZERS, CAN OPENER AND SLEEVE CONNECTED TO THE PREP TABLE, ALL STORAGE SHELVES AND PREP TABLES, MOP SINK IN REAR, INTERIORS AND EXTERIORS(SIDES) OF DEEP FRYERS, GRILLS, AND STEAM TABLE UNIT.

DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS AND BEHIND ALL HEAVY EQUIPMENT(COOLERS, FREEZERS, PREP TABLES AND SHELVES, AND BEHIND COOK LINE).

WALLS THROUGHOUT ALL AREAS OF THE BUSINESS NEED CLEANING(DIRT, STAINS, FOOD SPLATTERS, DUST BUILD-UP FOUND THROUGHOUT). CLEAN DEBRIS AND DEAD INSECTS AND GREASE FROM LIGHT SHIELDS WHERE PRESENT.

MUST PROVIDE LONG STEM METAL THERMOMETERS FOR TAKING PRODUCT TEMPERATURES.

OBSERVED POTENTIALLY HAZARDOUS FOODS (COOKED CHICKEN & BEEF) IN THE 2 DOOR REFRIGERATORS AND PREP COOLER, HELD FOR OVER 24 HOURS, WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. OBSERVED BINS OF SUGAR AND RICE WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS FOR ALL FOODS THAT ARE OUTSIDE OF THE ORIGINAL PACKAGE AND MAINTAIN.

OBSERVED MULTI-USE UTENSILS STORED INSIDE OF THE BINS CONTAINING SUGAR LOCATED IN THE DRY STORAGE AREA. INSTRUCTED TO PROPERLY STORE ALL MULTI-USE UTENSILS AND MAINTAIN.

OBSERVED ACCUMULATED ICE IN THE ONE DOOR FREEZER LOCATED IN THE PREP AREA. INSTRUCTED TO REMOVE ICE AND MAINTAIN.

OBSERVED RUSTY SHELVING IN THE SLIDING DOOR REFRIGERATOR IN THE REAR. INSTRUCTED TO REPAINT OR REPLACE AND MAINTAIN. OBSERVED ACCUMULATED FOOD DEBRIS INSIDE OF THE FRYER LOCATED ON THE LEFT SIDE OF THE COOKING EQUIPMENT. OBSERVED UNUSED PREP COOLER IN NEED OF CLEANING. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

OBSERVED FLOORS THRU OUT IN NEED OF MINOR CLEANING TO REMOVE FOOD, AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED MINOR GREASE BUILD UP ON THE VENT COVERS OF THE HOOD LOCATED ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED SOME STOCK (BAG OF POTATOES) BEING STORED ON THE FLOOR. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN. OBSERVED MOP BEING STORE IN MOP CONTAINER. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAIN.

CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND PARTICLES OBSERVED. CLEAN EXTERIOR SURFACES OF FRYERS TO REMOVE GREASE.

CLEAN FLOORS AROUND, BEHIND AND UNDER KITCHEN EQUIPMENT.

MUST CLEAN VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE NOTED.

MUST REPAIR BROKEN SELF CLOSING DEVICE AT WASHROOM DOOR; DOOR MUST BE SELF CLOSING.

INTERIOR OF UPRIGHT FREEZER WITH EXCESSIVE ICE BUILD UP. INSTD TO DEFROST SAME. GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO USE PROPER FOOD GRADE CONTAINERS.

INTERIOR OF HOOD WITH EXCESSIVE GREASE/DUST ACCUMULATION. INSTD TO CLEAN SAME AND MAINTAIN. LIGHTSHIELD COVERS THROUGH OUT NOT CLEAN. CLEAN SAME.

TOILET ROOM DOORS NOT SELF CLOSING. INSTD TO CORRECT SAME.

OVER 10 LIVE COCKROACHES WERE FOUND ON THE FLOOR UNDER THE WEST 2 DOOR REACH IN COOLER, BATHROOM AND FRONT WAITING AREA GARBAGE CAN CONTAINER. REMOVE ALL EVIDENCE OF INSECT ACTIVITY, SEAL UP GAPS AND OPENINGS WHERE THE ROACHES HARBOR AND CONSULT WITH YOUR PEST CONTROL COMPANY WHICH DOCUMENTED ROACH ACTIVITY ON REPORT DATED JULY 23, 2013.

THE BOTTOMS AND BASES OF THE WEST REACH IN COOLERS HAVE INSECT ACTIVITY AND DEBRIS, CLEAN UP THE EQUIPMENT AND TREAT AND SEAL THE GAPS AND HOLES WHERE THEY LIVE.

THE FLOORS WHERE ROACH ACTIVITY WAS FOUND NEED TO BE CLEANED AND MAINTAINED DRY TO REDUCE HARBORAGE. WASH AND DRY THE FLOORS FROM CORNER TO CORNER.

10 # OF RAW BEAN SPROUTS ARE BEING HELD IN FRONT OF THE WOK STATION AT 48f, PRODUCT WAS DISCARDED AT THIS TIME VALUED AT $12.00.

OVER THIRTY LIVE COCKROACHES WERE FOUND IN THE FRONT KITCHEN AND REAR KITCHEN COOLER DOOR GASKETS ABOVE FOOD, INSIDE OF THE WOK STOVE WHERE FOOD IS PREPARED, INSIDE OF THE REACH IN COOLER FRAMES, IN CRACKS AND OPENINGS ENCRUSTED WITH ROACH FECES ABOVE THE DISH WASHING AREA AND KITCHEN DOORWAYS. REMOVE ALL EVIDENCE OF PEST INFESTATION, SEAL UP ALL AREAS OF POSSIBLE HARBORAGE AND WASH, RINSE AND SANITIZE ALL AREAS WHERE ACTIVITY IS FOUND. THE ORKIN PEST CONTROL LICENSE 051-016715 EXPIRED ON 12/31/2012, OBTAIN A VALID LICENSE COPY FROM YOUR PEST CONTROL OPERATOR AND A MAP OF THE PREMISES SHOWING BAIT/TRAP PLACMENT AND AN ACTIVITY LOG.

OPEN PANS OF RAW SLICED BEEF AND CHICKEN ARE STORED ABOVE OPEN PANS OF RAW VEGETABLES AND SPROUTS ALL OF WHICH ARE STORED ON DIRTY, MOLDY AND UNSANITARY COOLER RACKS. THE RAW RICE BIN HAS A DIRTY BOWL STORED INSIDE USED TO SCOOP THE RICE OUT. THE COOKED FRIED RICE IS ON TOP OF THE PREP COOLER IN A METAL BOWL COATED WITH THICK GREASE BUILDUP. A CASE OF BROCOLLI IS SITTING INSIDE OF THE DIRTY MOP SINK. OPEN FIVE GALLON BUCKETS OF CHICKEN AND BEEF ARE STORED ON AND UNDER DIRTY RACKS WHILE WAITING TO BE PREPARED. PROTECT FOODS FROM POSSIBLE CONTAMINATION BY STORING FOODS IN COVERED CONTAINERS WITH RAW ITEMS STORED BELOW COOKED AND/OR RAW ITEMS. WASH, RINSE AND SANITIZE ALL FOOD AND NON-FOOD EQUIPMENT AND SURFACES WHERE FOOD IS STORED.

OPEN RODENT BAIT PELLETS ARE LOOSE ON THE FLOOR UNDER THE REAR TWO DOOR PREP COOLER, ALL RODENT BAIT MUST BE STORED IN A SPILL PROOF CONTAINER OR BAIT STATION. HAVE THE AFFECTED AREA CLEANED IN DETAIL.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. THE FOLLOWING MINOR VIOLATIONS WERE ORIGINALLY DOCUMENTED ON MARCH 8, 2012. (32) MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS AND FREEZERS. (33) CLEAN AND MAINTAIN THE FOLLOWING: CLEAN EXTERIOR OF ALL COOKING EQUIPMENT, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE DUST, CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE, PREP TABLES, EXTERIOR OF REFRIGERATION UNITS, REPAIR RUBBER GASKETS AT COOLER DOORS WHERE NEEDED, ETC. (34)CLEAN FLOORS THROUGHOUT UNDER AROUND AND BEHIND ALL EQUIPMENT AND SHELVES. (35) CLEAN WALL AROUND AND BEHIND ALL EQUIPMENT WHERE NEEDED. CLEAN CEILING VENT IN KITCHEN TO REMOVE DUST. (41) REMOVE CLUTTER FROM CORNER AREAS IN REAR OF KITCHEN. (43) INSTRUCTED TO PROVIDE CLEAN WIPING TOWELS AND TO STORE PROPERLY IN A SANITIZING SOLUTION.

OPEN, UNCOVERED, UNLABELED FOODS WERE FOUND IN EVERY COOLER AND FREEZER IN THE ESTABLISHMENT, COVER , LABEL AND DATE ALL OPEN FOOD PRODUCTS IN SANITARY CONTAINERS OR SINGLE USE FOOD BAGS, NOT IN GROCERY (T-SHIRT) BAGS.

ALL FOOD UTENSILS ARE DIRTY AND COATED WITH DIRTY GREASE BUILDUP, CLEAN EVERY FOOD UTENSIL UNTIL IT IS SANITARY IN APPEARANCE AND SANITIZE THEM.

THE LIGHT SHIELDS ARE DIRTY AND HAVE DEAD COCKROACHES INSIDE, CLEAN THE LIGHT FIXTURES INSIDE AND OUT AND SANITIZE.

A STRONG ODOR IS COMING OUT OF THE GREASE TRAP AREA, CLEAN AND CHECK THE PLUMBING, SUPPLY THREE SANITARY STOPPERS TO THE 3 COMPARTMENT SINK. A SMALL LEAK WAS FOUND UNDER THE WEST THREE COMPARTMENT SINK AREA. REPAIR PLUMBING TO CODE AND REPAIR THE GAP IN THE SEWER TRAP COVER.

INSTALL WORKING THERMOMETERS IN ALL COOLERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS AND FREEZERS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN AND MAINTAIN THE FOLLOWING: CLEAN EXTERIOR OF ALL COOKING EQUIPMENT, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE DUST, CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE, PREP TABLES, EXTERIOR OF REFRIGERATION UNITS, REPAIR RUBBER GASKETS AT COOLER DOORS WHERE NEEDED, ETC.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS THROUGHOUT UNDER AROUND AND BEHIND ALL EQUIPMENT AND SHELVES.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALL AROUND AND BEHIND ALL EQUIPMENT WHERE NEEDED. CLEAN CEILING VENT IN KITCHEN TO REMOVE DUST.

REMOVE CLUTTER FROM CORNER AREAS IN REAR OF KITCHEN.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED TO PROVIDE CLEAN WIPING TOWELS AND TO STORE PROPERLY IN A SANITIZING SOLUTION.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE FOIL FROM SURFACES..MUST PROVIDE SINK STOPPERS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN MASSIVE AMOUNT OF GREASE & FOOD DEBRI IN REACH IN COOLERS,DOOR GASKETS,FRYERS,SHELVING UNITS,ROLLING CARTS,,UNUSED COOLERS,PIPES,WOK STATION,PREP COOLERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN MASSIVE AMOUNT OF GREASE & FOOD DEBRI ON FLOORS THROUGHOUT ALONG WALL BASES.

The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS EXCESSIVE AMOUNT OF GREASE & FOOD ON WALLS IN PREP AREAS.MUST SEAL ALL OPENINGS,CRACKS & CREVICES,LOOSE WALL PANELING & BASES.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.REPLACE BURNT OUT BULB IN DISH 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.MUST PROVIDE VENTILATION IN TOILET ROOM.

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.MUST REMOVE ARTICLES FROM ON TOP & IN BETWEEN COOLERS THROUGHOUT.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLERS.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL WOOD SHELVES NEAR EXPOSED SINK.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, ALL COOKING EQUIPMENT, BOTTOM PANEL OF STEAM TABLE, EXPOSED SINK, MICROWAVE OVENS, STORAGE SHELVES THRU-OUT REAR STORAGE ROOM, EXTERIOR OF ALL STORAGE CONTAINERS, ETC...

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE BUILD UP AND DEBRIS, MUST CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS THRU-OUT PREMISES, CEILING VENT COVERS, HOOD AND FILTERS ABOVE COOKING EQUIPMENT.

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 3 PART SINK, AND REPAIR 3PART SINK FAUCET.

Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO PROPERLY STORED APRONS, TO SEPARATE CLEAN FROM SOILED APRONS.

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE ARTICLES THRU-OUT PREMISED TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROPERLY STORED CLEANING TOWELS.