LA Piramide Restaurant

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

OBSERVED CLEAN MULTI-USE KITCHEN UTENSILS NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE AND INVERT MULTI-USE KITCHEN UTENSILS (HANDLES UP) TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

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

OBSERVED INTERIOR LID DAMAGED TO THE CHEST FREEZER.INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.

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

REMOVE DUSTS ACCUMULATIONS ON VENTILATION COVERS INSIDE THE TOILET ROOMS AND SEAL OPENINGS ON WALL BENEATH THE DISHWASHING 3 COMPARTMENT SINK AND MAINTAIN.

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

MUST REPAIR EXTERIOR OF THE EXHAUST FAN SO AS TO BE SMOOTH AND EASILY CLEANABLE AND AS FOR VENT COVER TO PROPERLY BE ADJUSTED.

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

MUST DETAIL CLEAN THE FLOOR CORNERS INSIDE THE WALK-IN COOLER.

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

MUST CLEAN CEILING VENT COVERS INSIDE THE WALK-IN COOLER. MUST DETAIL CLEAN THE WALLS UNDER THE LARGE BLACK EXHAUST FAN TO REMOVE FOOD DEBRI AND SPLASHES. MUST DETAIL CLEAN THE INTERIOR WALLS AT THE EXHAUST CANOPY TO REMOVE EXCESSIVE GREASE BUILD-UP.

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

CUTTING BOARDS, COOKING EQUIPMENT, STORAGE SHELVES AND PREP TABLE NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE. MENS WASH ROOM EQUIPMENT NOT CLEAN, SMELLY URINE ODOR NEEDS REMOVED,

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

WALLS IN HALLWAY LEADING TO TOILET ROOM NOT MAINTAINED. INSTRUCTED TO REPAIR WALLS AND REPAINT SURFACE.

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

FAUCET TO EXPOSED HAND SINK IN POOR REPAIR, LOOSE FITTING, INSTRUCTED TO REPAIR,

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

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

FOODS INSIDE COOLERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGNAL CONTAINER.

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

EXPOSED HANDSINK INSTALLED NEXT TO THREE COMPARTMENT SINK. INSTRUCTED TO INSTALL SHIELD BETWEEN BOTH SINKS.

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

FLOOR IN BASEMENT AND BEHIND EQUIPMENT IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

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

WALLS IN HALLWAY LEADING TO TOILET ROOM NOT MAINTAINED. INSTRUCTED TO REPAIR WALLS AND REPAINT SURFACE. LIGHT COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.

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

UNNECESSARY ARTICLES STORED IN BASEMENT. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES AND ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.

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

CUTTING BOARDS, COOKING EQUIPMENT, SINKS, COOLERS, STORAGE SHELVES AND PREP TABLE NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.

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

FLOOR ALONG WALL BASE AND BEHIND EQUIPMENT NOT CLEANED. INSTRUCTED TO DETAIL CLEAN DAILY.

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

LIGHT COVERS IN PREP AREA NOT CLEANED. INSTRUCTED TO DETAIL CLEAN.

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

EXPOSED HAND SINK IN PREP AREA LEAKING AT DRAIN LINE. INSTRUCTED TO REPAIR TO PREVENT LEAK.

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

UNNECESSARY ARTICLES IN REAR STORAGE ROOM. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES AND ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.

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

OBSERVED OUTSIDE DUMPSTER AND GREASE AREA NOT MAINTAINED; DUMPSTER IS OVERFLOWING, GREASE CONTAINER HAS EXCESSIVE GREASE BUILD-UP ON TOP. ALSO EXCESSIVE DEBRIS AND GREASE ON GROUND. INSTRUCTED TO CLEAN/REMOVE GREASE AND DEBRIS AND MAINTAIN. SERIOUS...

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

OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1098872, DATED 3-11-13; VIOLATIONS #30, PREP FOODS INSIDE THE WALK IN COOLER NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN. #33,FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCT...

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

OBSERVED BROKEN GASKET ON ONE DOOR PREP REACH IN COOLER; INSTRUCTED TO REPLACE.

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

RUST AND GREASE ON GREASE TRAP UNDER 3 COMPARTMENT SINK; INSTRUCTED TO CLEAN AND REPAINT. ALSO LEAK AT FAUCET SAME SINK; INSTRUCTED TO REPAIR/REPLACE.

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

PREP FOODS INSIDE THE WALK IN COOLER NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

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

FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, MOP SINK, CHEST FREEZERS, BOTTOM PANELS OF PREP TABLES, AND MICROWAVE OVEN.

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

DEBRIS/FOOD DEBRIS ON FLOORS, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT THE PREP AREA/KITCHEN AND REAR STORAGE AREA.

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

NOTED DRIED FOOD DEBRIS ON WALLS IN THE KITCHEN, MUST CLEAN AND REPAINT WALLS IN THE KITCHEN AND WASHROOMS, AND REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES.

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

MUST REPAIR LEAKING FAUCET FOR EXPOSED SINK AT PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO PROPERLY STORE CLEANING TOWELS IN AN APPROVED SANITIZER.

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

Remains to be correct by 9/28/12.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND WALK-IN COOLER AND PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS IN FOOD PREP AREA NOT MAINTAINING PROPER TEMPERATURE OF BELOW 40 F. NOTED WALK-IN COOLER AIR TEMPERATURE OF OF 56.7F AND PREP COOLER AIR TEMPERATURE OF 47.4F. INSTRUCTED TO FIX. IN...

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

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE WALK-IN COOLER AND IN PREP COOLER. NOTED COOKED MEXICAN RICE AT 55.2F, EGGS AT 50.4F, COOKED CHICKEN AT 57.4F, RAW PORK AT 47.8F, SOUR CREAM AT 46.9F, DICED T...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS (COOKED RICE, PORK, SOUR CREAM, EGGS ETC.) FOODS ARE BEING PREPARED AND SERVED, AND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE PROVIDED NOR POSTED ON PREMISES. INSTRUCTED ...

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT # 521886, DATE: 11-10-2011. SERIOUS CITATION ISSUED 7-42-090 #30 - PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN. #33 - THE ...

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

INSTRUCTED TO REPLACE OR REPAIR SCREEN DOOR IN POOR REPAIR (SIDE DOOR BY KITCHEN).

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

LIGHTS MUST BE SHIELDED ABOVE FOOD PREP AREA.

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

INSTRUCTED TO FIX SLOW DRAINING EXPOSED HAND SINK IN FOOD PREP AREA.

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

INSTRUCTED TO CLEAN AND MAINTAIN REAR OUTSIDE AREA. NOTED SOME LITTER ON GROUND AND MUST REMOVE UNNECESSARY ARTICLES STORED AT REAR OUTSIDE AREA (BY KITCHEN DOOR LEADING TO OUTSIDE).

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. EXPOSED HAND SINK AT PREP AREA NOT ACCESSIBLE FOR PROPER HAND WASHING. OBSERVED SOILED MULTI-USE...

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. PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN.

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.

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 GASKETS ON PREP REACH IN COOLER DOORS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE AND MAINTAIN, COOLERS, FREEZER, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, MICROWAVE OVEN, WALK IN COOLER SHELVING UNIT, IC...

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 AND MISSING FLOOR TILES THRU-OUT THE KITCHEN, AND CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS ...

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 REPAIR/REPAINT WALLS AND CEILING THRU-OUT THE KITCHEN, REPLACE MISSING BASEBOARDS AT BOTTOM OF WALLS, SAME AREA AND SEAL OPENINGS TO PREVENT PEST ENTRY. ALSO MUST CLEAN HOOD ...

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.

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

EXCESSIVE CLUTTER THRU-OUT REAR STORAGE AREAS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS AND ICE SCOOP MUST BE PROPERLY STORED.

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.//VIOLATION REMAINING SEE REPORT #391233

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.//VIOLATION REMAINING SEE REPORT #391233

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.//VIOLATION REMAINING SEE REPORT #391233

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.//VIOLATION REMAINING SEE REPORT #391233

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.//VIOLATION REMAINING SEE REPORT #391233

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.//VIOLATION REMAINING SEE REPORT #391233

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 REMAINING SEE REPORT # 391233

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

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.//VIOLATION REMAINING SEE REPORT #391233

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 REMAINING SEE REPORT #391233

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.//FRON...

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.//SOME FOOD ITEMS NOT LBEBLED NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE IN FREEZER,COOLER,DRY STORAGE.

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 PROPERLY STORE ALL CLEAN MULTI-USE UTENSILS I...

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.//NEED LIDS FOR ALL GARBAGE CANS IN KITCHEN AREA WHEN NOT IN USE/STOPPERS FOR 3COM. SINK/REPLACE ALL STAIN & BADILY PITTE...

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

All utensils shall be thoroughly cleaned and sanitized after each usage.//SOME SHELVES IN COOLERS,DRY STORAGE,INTERIOR & EXTERIOR OF EQUIPMENT, UNDER HOOD OVER COOKING RANGE

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.//FLOORS UNDER STOCK ,EQUIPMENT IN KITCHEN & WALK IN COOLER NEED DETIAL CLEANING/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE/MUST REPAI...

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.DETIAL DOOR IN KITCHEN AREA/REPLACE ALL STAIN CEILING TILE IN HALL NEXT TO RESTROOM ,REAR DINNING AREA.

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 INSTALL FULL LIGHT SHIELDS & END CAPS ON LIGHTS IN KITCHEN & UNDER HOOD OVER COOK...

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

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.//MUST REPAIR SELF-CLOSING DOORS ON MEN & WOMEN RESTROOM

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.//NEED THERMOMETERS IN ALL COOLERS & FREEZERS UNTI