Flash Taco -n- Underdogg

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

Exterior of cooking equipment, interior panel of ice machine, sinks, utensils, exhasut and filters not cleaned. Instructed to detail clean and sanitize.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily. Floor tile missing in areas. Instructed to replace missing floor tile.

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

Ceiling tile missing in prep area. Instructed to replace missing ceiling tile.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided in prep coolers or walk-in cooler. Instructed to provided thermometer conspicuous inside all coolers.

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

Thermometer not provided in prep coolers or walk-in cooler. Instructed to provided thermometer conspicuous inside all coolers.

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

Exterior of cooking equipment, interior panel of ice machine, sinks, utensils, exhasut and filters not cleaned. Instructed to detail clean and sanitize.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily. Floor tile missing in areas. Instructed to replace missing floor tile.

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

Ceiling tile missing in prep area. Instructed to replace missing ceiling tile.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided in prep coolers or walk-in cooler. Instructed to provided thermometer conspicuous inside all coolers.

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

Unnecessary articles stored in basement. Instructed to remove all unsed articles and elevate supplies 6 inches or higher and away from wall.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED APPROXIMATELY 6 LIVE ROACHES IN BASEMENT PREP AREA ON WALLS BEHIND PREP COOLERS AND APPROXIMATELY 5 RAT DROPPING IN CLUTTERED CORNER OF BASEMENT DRY STORAGE AREAS WERE NOTED.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,SEAL ALL NOTICEABLE ...

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

Floors along walls and in all corners require a detail cleaning especially in basement storage areas.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet room door must be self closing.

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

Rear storage areas reaquire a detail cleaning and remove unnecessary articles due to potential pest harborage and properly store items 6" off floor/wall for easier cleaning.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED 20 FRUIT FLIES IN BASEMENT PREP AREA, INSTRUCTED TO CLEAN ALL DRAIN AREAS, AND ELIMINATE STANDING WATER, AND RODENT PROOF FIRST FLOOR FRONT DOOR, APPROX. 1/4 GAP OPENING AT BOTTOM OF DOOR SERIOUS CITATION ISSUED: 7-38-020

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

MUST CLEAN FLOORS THROUGH-OUT PREMISE UNDER AND BEHIND ALL EQUIPMENT, IN PREP AND STORAGE AREAS, MUST REMOVE ALL STANDING WATER, KEEP FLOOR CLEAN AND PROPERLY MAINTAINED

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY

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

MUST REPAIR PLUMBING LEAK AT FAUCET OF BASEMENT 3 COMPARTMENT SINK

LINEN: CLEAN AND SOILED PROPERLY STORED

MUST PROVIDE ADEQUATE STORAGE CONTAINERS FOR LINEN STORAGE

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETERS NEEDED INSIDE ALL COOLERS, MUST PROVIDE LONG STEM THERMOMETERS FOR TAKING FOOD TEMPS

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

ALL STORAGES AREAS NEEDS DETAIL CLEANING, REMOVE ALL CLUTTER, AND UNUSED EQUIPMENT FROM PREMISES, AND BETTER MAINTAIN

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

Sinks, utensils, cooking equipment, exhaust hood and filters not cleaned. Instructed to detail clean and sanitize.

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

Floor thru-out premises not cleaned. Instructed to detail clean and remove food debris daily.

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

Tile coving not maintained in basement and wall under utility sink faucet. Instructed to seal all openings.

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

Light bulb under exhaust hood not shielded. Instructed to shield bulb.

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

Faucet not maintained at both 3 comp sinks. Instructed to replace washer/faucet to prevent leaks. Basement exposed hand sink slow draining, repair to prevent.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

Facilities not maintaining proper temperature. First floor walk-in cooler internal air temperature at 56.8 F and prep cooler internal air temperature at 62.2 F. Basement 2 door prep cooler internal temperature at 53.3 F, while all are storing potenti...

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

Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Found 2 1/2 gallon of sour cream at 52.8 F in 1st fl W.I.C. and hot dogs 15 lbs at 50.2 F to 51.7 F in 2 door prep cooler and sausage ...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

Outside garbage area not cleaned, maintained or rodent proofed. Found outside garbage dumpster overflowing with garbage on top and on ground around dumpster. Over ten bags of garbage and food debris. Dumpster lids will not close, creating rodent nuis...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

Dish washing facilities not maintained or operated. While running and draining water on right side of 3 comp sink, water coming up middle and left side-cloudy with food debris. Instructed to detail clean drainline and grease trap to prevent inadequat...

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

Foods inside coolers not labeled or dated. Instructed to label all foods not in original containers.

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

Sinks, utensils, cooking equipment, exhaust hood and filters not cleaned. Instructed to detail clean and sanitize.

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

Floor thru-out premises not cleaned. Instructed to detail clean and remove food debris daily.

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

Tile coving not maintained in basement and wall under utility sink faucet. Instructed to seal all openings.

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

Light bulb under exhaust hood not shielded. Instructed to shield bulb.

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

Faucet not maintained at both 3 comp sinks. Instructed to replace washer/faucet to prevent leaks. Basement exposed hand sink slow draining, repair to prevent.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provide thermometer several coolers. instructed to provided thermometer visible inside all coolers.

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

Unnecssary articles in basement. Instructed to remove unused items.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

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 AT 3 COMPARTMENT SINK OR EXPOSED HAND SINK, BATHROOM SINKS ETC. DUE TO OWNER REPLACED ...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

VIOLATION STILL PENDING.DURING THE TIME OF INSPECTION WATER WAS BACKING UP AT THE GREASE BOX. THE 3 COMPARTMENT HAD PLUMBER PUTTY AROUND THE INSIDE OF THE SINK. THIS IS A PREP AREA FOR THE HOT DOG STAND AREA. NEEDS TO FIX REPAIR.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

VIOLATION STILL PENDING

FACILITIES TO MAINTAIN PROPER TEMPERATURE

VIOLATION STILL REMAINS: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED WALK-IN COOLER IN POOR REPAIR NOT HOLDING AT PROPER TEMPERATURE, READING 5...

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

All cold food shall be stored at a temperature of 40F or less. VIOLATION STILL REMAINS.OBSERVED ABOUT 20 LBS, OF COOKED CHICKEN, READING 54.3'F, 40 LBS OF COOKED BEANS, READING 64.3'F, 20 LBS COOKED BEEF, READING 54.1'F, 20 LBS COOKED RICE, READING ...

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. VIOLATION STILL REMAINS. STANDING WASTE WATER ON FLOOR WHEN WA...

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. VIOLATION STILL STANDING. NO SOAP OR PAPER TOWELS AT EXPOSED HAND BOWL FIRST FLOOR PREP AREA CRITICAL CITATION ISSUED: 7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. SAW ...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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. VIOLATION STILL STANDING. CONTINUED NON COMPLIANCE ON PREVIOUS MINOR VIOLATIONS NOTED, ...

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. VIOLATION STILL STANDS. MUST CLEAN ALL LIGHT SHIELDS THROUGHOUT PREMISE...

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. VIOLATION STILL STANDS. THERMOMETERS NEEDED INSIDE ALL...

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. VIOLATION STILL STANDING. . ALL STORAGES AREAS NEED...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED WALK-IN COOLER IN POOR REPAIR NOT HOLDING AT PROPER TEMPERATURE, READING 55.9'F, INSTRUCTED TO DI...

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

All cold food shall be stored at a temperature of 40F or less. OBSERVED ABOUT 20 LBS, OF COOKED CHICKEN, READING 54.3'F, 40 LBS OF COOKED BEANS, READING 64.3'F, 20 LBS COOKED BEEF, READING 54.1'F, 20 LBS COOKED RICE, READING 54.8'F, 20 LBS CHEESE ...

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. STANDING WASTE WATER ON FLOOR WHEN WATER IS TURNED ON IN BAS...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. NO RUNNING HOT WATER AT EXPOSED HAND BOWL BEHIND FOOD PREP STATION IN BASEMENT AREA RESTAURANT, O...

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 OR PAPER TOWELS AT EXPOSED HAND BOWL FIRST FLOOR PREP AREA CRITICAL CITATION ISSUED: 7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. OB...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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. CONTINUED NON COMPLIANCE ON PREVIOUS MINOR VIOLATIONS NOTED, 4/20/2011, FOR VIOLATION...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN ALL LIGHT SHIELDS THROUGHOUT PREMISES, AND PROVIDE WORKING LIGHT BULBS WH...

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. THERMOMETERS NEEDED INSIDE ALL COOLERS

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. ALL STORAGES AREAS NEEDS DETAIL CLEANING, REMOVE ...

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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

VIOLATION STILL PENDING

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 PROVIDE KNOBS TO ALL COOKING EQUIPMENT

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/REPLACE ALL STAINED CUTTING BOARDS AND CLEAN INTERIOR CABINETS OF COOKING FRYERS

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 CLEAN FLOORS THROUGH-OUT PREMISE UNDER AND BEHIND ALL EQUIPMENT, IN PREP AND STORAGE 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...

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 RESEAL ALL WIRE, RUSTY, AND CHIPPPING SHELVES IN COOLERS AND DRY STORAGE AREAS

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 CLEAN FLOORS THROUGH-OUT PREMISE UNDER AND BEHIND ALL EQUIPMENT, IN PREP AND STORAGE 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 CLEAN ALL STORAGE AREAS, 1ST FLOOR AND BASEM...

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 REPAIR BROKEN FLOOR TILES IN FRONT OF 3 COMP SINK 1ST FLOOR,ELEVATE ITEMS STORED TO 6" OFF FLOOR.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHTS ABOVE FOOD PREP IN LOWER LEVEL NOT SHIELDED.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.THERMOMETER IS NEEDED FOR MONITORING FOOD TEMPERATURES.