Del Campos Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

FOUND NO RUNNING WATER AT THE FESTIVAL BOOTH PER CITY CODE. INSTRUCTED TO PROVIDE AND MAINTAIN HOT AND COLD RUNNING WATER AT ALL TIMES. AT 3:40 P.M. FACILITY HAD HOT AND COLD RUNNING WATER RESTORED. CDI. CRITICAL VIOLATION 7-38-030.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. FOUND 20 LBS OF COOKED SHREDDED BEEF AT 59.5F STORED IN A BUSSING TUB IN A CHEST FREEZER. INSTRUCTED TO STORE AT 40F OR LOWER, 140 OR HIGHER. CRITICAL CITATION ISSUED 7-38-005 FOOD DISCARD...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL PREPARED FOODS AND FOODS NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED AND DATED. ALL DESSERTS PURCHASED FROM LICENSED SUPPLIERS MUST BE PROPERLY LABELED WHEN PUT ON DISPLAY FOR SALE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

ALL MULTI-USE EQUIPMENT AND UTENSILS MUST BE PROPERLY STORED INVERTED(HANDLES UP OR OUT) IN CLEAN CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST DEFROST ALL FREEZERS IN REAR AND 3-DOOR COOLER IN PIZZA PREP AREA WITH EXCESSIVE ICE BUILD-UP INSIDE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS, FREEZERS, CABINET INTERIOR OF DEEP FRYER, SIDES OF ALL COOKING EQUIPMENT ON COOK LINE, PIZZA PADDLE AND HOLSTER ATTACHED TO TABLE NEAR LARGE WHITE COMMERCIAL PIZZA OVEN, CAN OPENER AND SLEE...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS THROUGHOUT ALL AREAS ON FIRST FLOOR AND IN BASEMENT NEED DETAIL CLEANING ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(MASSIVE DEBRIS FOUND BETWEEN COOLERS AND FREEZERS, GREASE AND FOOD DEBRIS ON COOK LINE...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REMOVE ALL PEELING AND CHIPPING PAINT FROM CEILINGS AND WALLS THROUGHOUT. CLEAN ALL DIRT AND STAINS FROM WALLS THROUGHOUT WHERE PRESENT AND PAINT ALL AREAS THAT ARE NO LONGER EASILY CLEANABLE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE ALL MISSING END CAPS ON LIGHTS THROUGHOUT WHERE MISSING, AND CLEAN ALL LIGHT SHIELDS WHERE NEEDED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTALL MECHANICAL VENTILATION IN BOTH EMPLOYEE WASHROOMS. PROVIDE STOPPERS FOR ALL SECTIONS OF 3 COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST CLEAN AND MAINTAIN ALL UNUSED EQUIPMENT IN BASEMENT STORAGE AREA (CLEAN POP REISUE FROM PREP TABLE).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP AND SANITARY HAND DRYING DEVICE FOUND AT DESIGNATED HAND WASHING FACILITY IN MAIN FOOD PREP AREA. CRITICAL VIOLATION 7-38-030.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO CHEMICAL TEST STRIPS FOR 3 COMPARTMENT SINK ON PREMISES IN DISH WASHING AREA - MUST PROVIDE. 7-38-030

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL PREPARED FOODS AND FOODS NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED AND DATED. ALL DESSERTS PURCHASED FROM LICENSED SUPPLIERS MUST BE PROPERLY LABELED WHEN PUT ON DISPLAY FOR SALE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

ALL MULTI-USE EQUIPMENT AND UTENSILS MUST BE PROPERLY STORED INVERTED(HANDLES UP OR OUT) IN CLEAN CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST DEFROST ALL FREEZERS IN REAR AND 3-DOOR COOLER IN PIZZA PREP AREA WITH EXCESSIVE ICE BUILD-UP INSIDE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS, FREEZERS, CABINET INTERIOR OF DEEP FRYER, SIDES OF ALL COOKING EQUIPMENT ON COOK LINE, PIZZA PADDLE AND HOLSTER ATTACHED TO TABLE NEAR LARGE WHITE COMMERCIAL PIZZA OVEN, CAN OPENER AND SLE...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS THROUGHOUT ALL AREAS ON FIRST FLOOR AND IN BASEMENT NEED DETAIL CLEANING ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(MASSIVE DEBRIS FOUND BETWEEN COOLERS AND FREEZERS, GREASE AND FOOD DEBRIS ON COOK LINE...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REMOVE ALL PEELING AND CHIPPING PAINT FROM CEILINGS AND WALLS THROUGHOUT. CLEAN ALL DIRT AND STAINS FROM WALLS THROUGHOUT WHERE PRESENT AND PAINT ALL AREAS THAT ARE NO LONGER EASILY CLEANABLE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE ALL MISSING END CAPS ON LIGHTS THROUGHOUT WHERE MISSING, AND CLEAN ALL LIGHT SHIELDS WHERE NEEDED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR BOTH LEAKY FAUCETS AT 3 COMPARTMENT SINK IN DISH WASHING AREA. INSTALL MECHANICAL VENTILATION IN BOTH EMPLOYEE WASHROOMS. PROVIDE STOPPERS FOR ALL SECTIONS OF 3 COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST CLEAN AND MAINTAIN ALL UNUSED EQUIPMENT IN BASEMENT STORAGE AREA (CLEAN POP REISUE FROM PREP TABLE).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE LOCATION 1 PREPARATION AREA. NOTED APPROXIMATELY 5LBS OF PRODUCT AT IMPROPER TEMPERATURES RANGING BETWEEN 55-58.1 DEGREES F. NOTED APPROXIMATLEY 3LBS OF SLICED TOMATOES AT 55 DEGREES ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

INADEQUATE HAND WASHING FACILITIES FOR EMPLOYEES IN THE LOCATION 2 FOOD PREPARATION AREA. NOTED AN IGLOO STYLE WATER DISPENSER BEING USED TO STORE CLEAN WATER FOR HAND WASHING AND A PLASTIC BUCKET LOCATED UNDERNEATH BEING USED TO CATCH THE WASTE WAT...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CLEAN CAN OPENER BLADE AND SLEEVE HOLDER AT PREP TABLE IN KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR BOTTOM OF FRYER IN KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN WALLS BEHIND COOKING EQUIPMENT.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO CERTIFIED MUST OBTAIN THE IDPH FOOD HANDLER TRAINING CERTIFICATE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

PIZZA PREP COOLER AND WALK IN COOLER DOORS, HANDLERS, AND RUBBER GASKETS NOT CLEAN, DEBRIS BUILD-UP. INSTD TO CLEAN SAME AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MISSING FLOOR DRAIN COVERS IN BASEMENT. PROVIDE SAME.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

3-COMPARTMENT SINK FAUCET LEAKING. REPAIR SAME.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

THE KNIVES ARE BEING STORED BEHIND THE SINK, REMOVE THE KNIVES AND AFTER SANITIZING THE KNIVES AND STORE THEM IN A CLEANABLE PLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE PIZZA OVEN EXHAUST IS FULL OF DUST BUILDUP, CLEAN OUT THE EXHAUST. THE STEAM TABLE SHELVES, PIZZA PREP AND WALK IN COOLERS HAVE FOOD BUILDUP ON THE INTERIOR SHELVES AND THE FREEZERS ARE FULL OF FROST BUILDUP: WASH, RINSE AND SANITIZE THE COOLE...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

THE FLOOR IS DIRTY IN THE REAR OFFICE, STORAGE AREA, CLEAN THE FLOOR FROM CORNER TO CORNER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

THE KITCHEN WALLS AND TILES ARE DIRTY, CLEAN THE WALLS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN FAN COVERS IN WALK-IN COOLER TO REMOVE DUST, PAINT RUSTED COMPRESSOR COVER IN WALK-IN COOLER, CLEAN INTERIORS OF ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE TWO WORN FLOOR TILE BEHIND FRONT SERVING COUNTER. CLEAN FLOOR IN FURNACE ROOM IN CORNERS. SEAL OPENINGS AROUND PIPES IN FURNACE R...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. REMOVE DUST FROM VENTILATION FANS IN BOTH WASHROOMS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPLACE WORN SUB-PUMP COVER IN BASEMENT.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE ALL COOKED FOODS IN COOLERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Inspector Comments: 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 ALL MULTIUSE UTENSILS...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE TORN SEATS,MISSING DOOR...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN VENTS IN TOILET ROOMS,FANGUARDS & SHELVING UNITS IN WALK IN COOLER,SOME STORAGE SHELVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE SOME DAMAGED & MISSING FLOOR TILES THROUGHOUT.MUST CLEAN FLOOR UNDER, AROUND EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST PROVIDE DOOR SWEEP ON INTERIOR DOOR LEADING TO APARTMENTS,ADJUST REAR DOOR SWEEP.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Inspector Comments: 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.MUST REPLACE SOME BURNT OUT LIGHT BULBS & END CAPS IN ...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Inspector Comments: 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 C...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Inspector Comments: 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 ELEVATE ARTICLES OFF OF FLOO...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE ALL COOKED FOODS IN COOLERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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 ALL MULTIUSE UTENSILS ON SHELVING UNITS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE TORN SEATS,MISSING DOOR HANDLE ON 6- DOOR C...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN VENTS IN TOILET ROOMS,FANGUARDS & SHELVING UNITS IN WALK IN COOLER,SOME STORAGE SHELVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE SOME DAMAGED & MISSING FLOOR TILES THROUGHOUT.MUST CLEAN FLOOR UNDER, AROUND EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.MUST PROVIDE DOOR SWEEP ON INTERIOR DOOR LEADING TO APARTMENTS,ADJUST REAR DOOR SWEEP.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.MUST REPLACE SOME BURNT OUT LIGHT BULBS & END CAPS IN PREP AREAS.

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...

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.MUST ELEVATE ARTICLES OFF OF FLOOR IN BASEMENT & DRY ...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL PREP FOODS INSIDE WALK IN COOLER.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN HANDLES ON PREP REACH IN COOLER DOORS, AND ON UPRIGHT FREEZERS DOORS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, AND STORAGE SHELVES UNDER FRONT SERVING COUNTER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE BROKEN FLOOR TILES THRU-OUT PREMISES, AND CLEAN FLOORS THRU-OUT INCLUDING BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENING ON BOTTOM OF WALL INSIDE MENS WASHROOM TO PREVENT PEST ENTRY, AND REPLACE MISSING CEILING TILES IN REAR STORAGE ROOM.

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE UNNECESSARY ARTICLES THRU-OUT REAR STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.