CHURRO FACTORY.

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 ON SITE AT TIME OF INSPECTION. HOT WATER HEATER IN POOR REPAIR. SUPERVISOR NOTIFIED. NAVY PIER PROVIDED PLUMBER TO CORRECT ISSUE. CRITICAL VIOLATION 7-38-030 CITATION ISSUED. NOT HOT RUNNING WATER UNDER CITY PRESSURE.

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. GAP AT BOTTOM OF DOOR 1/8 INCH OPENING MUST CORRECT AND MAINTAIN. FLIES IN PREP AREA MUST SEAL ALL OUTER OPENINGS TO REMOVE ALL INSECTS. NO PEST CONTROL LOG BOOK ON SITE AT TIME OF INSPECTION. MUST PROVIDE AND HAVE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED OUTER OPENING NOT PROTECTED.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PERSON WITH CITY OF CHICAGO SANITATION CERTIFICATE ON SITE WHILE HANDLING POTENTIALLY HAZARDOUS PRODUCTS. MUST POST CERTIFICATE AND BE ON SITE AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPED, HELD, OR SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED NO SANITATION CERTIFICATE ON SITE.

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 REMOVE HOSE FROM OPEN DRAIN SITE CONNECTED TO DIPPER WELL. MUST PROPERLY PLUM DIPPER WELL AND DRAIN TO OPEN DRAIN SITE WITH AIR GAP. MUST CORRECT AND MAINTAIN. SERIOUS VIOLATION 7-38-030 CITATION ISSUED. IMPROPER PLUMBING.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, PREP TABLES, INTERIOR AND EXTERIOR OF ALL REACH IN COOLERS, ALL SHELVES AND STORAGE AREAS. MUST CLEAN AND MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED OF CLEANING TO REMOVE ALL BUILD-UP OF FOOD SPILLS ADN DEBRIS. MUST CLEAN UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN AREAS. EXPOSED DRY WALL MUST BE SEALED.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. ALL LIGHT SHEILDS MUST BE CLEANED AND FREE FROM DEBRIS. MUST CLEAN AND MAINTAIN.

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. VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN.

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. ALL REACH IN COOLERS IN OF THERMOMETERS. MUST BE VISIBLE. INSTALL AND MAINTAIN.