All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.MUST PROVIDE ADDITIONAL COOLER 40F OR LESS FOR BUSINESS MENU.
Adequate and convenient hand washing facilities shall be provided for all employees. MUST INSTALL SOAP/TOWEL DEVICE AT ALL HAND SINKS.
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 CO/PEST LOG BOOK. MUST CONTACT LICENSE PEST CO FOR SERVICE AND MUST PROVIDE LOG BOOK. MUST SEAL GAP AT INSIDE RIGT SIDE OF DOOR.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST ENROLL IN FOOD SANITATION CLASS,RECIEPT PROVIDED,OR PROVIDE CITY OF CHICAGO FOOD SANITATION CERTIFICATE.
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 INSTALL DRAIN BOARD AT 3- COMP SINK.
When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. MUST REPAIR TOILET NOT FLUSHING IN LADIES WASHROOM,UNRAL IN MENS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE SHELVING UNIT FOR DRY STORAGE,FOOD EQUIPMENT. ALOS,MUST PROVIDE STOPPERS FOR 3-COMP SINK. MUST INSTALL PREP TABLE,STORAGE TABLES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN ALL FLOORS IN BASEMENT,ELEVATE ALL STORAGE OFF FLOORS ON PALLETS,TABLES.OBSERVED WATER ON RAISED CONCRET AREA IN BASEMENT,MUST REMOVE. ALSO MUST SEAL ALL CRACKS IN FLOOR AREAS.
The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR /SEAL GAPS UNDER BASEBOARDS IN PREP AREA.
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. MUST REPAIR LEAKY PIPE UNDER HAND SINK IN PREP AREA,PIPE IN CEILING IN BASEMENT.. MUST INSTALL MOP SINK,1ST FLOOR TO CITY PLUMBING-HOT /COLD WATER.
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 THERMOMETERS-REFGERATOR,METAL STEM
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 STORAGE FROM ALL WALLS TO PREVENT PEST HARBORAGE AREAS.