LAS TRES CAMPANITAS.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL COOLERS AND FREEZERS MUST BE CONNECTED AND CAPABLE OF MAINTAINING 40 DEGREES OR BELOW AND O DEGREES OR BELOW AT NEXT VISIT- NO CITATION ISSUED, NOT OPERATING

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL COOLERS, FREEZERS, STORAGE SHELVES, PREP TABLES AND ALL OTHER UNCLEAN SURFACES MUST BE CLEANED AND SANITIZED.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN ALL FLOORS THROUGHOUT INCLUDING BASEMENT AND REPLACE ALL BROKEN FLOOR TILES THROUGHOUT.

The walls and ceilings shall be in good repair and easily cleaned. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN ALL LIGHT SHIELDS THROUGHOUT WHERE NEEDED. CLEAN AND PAINT WALLS IN REAR PREP AREA AND SEAL/REPAIR CRACKS IN UPPER WALL & CEILING ABOVE STAIRS LEADING INTO BASEMENT. CLEAN ALL BASEBOARDS WHERE NEEDED AND REPAIR LOWER SECTION OF WALL BEHIND MOP SINK IN REAR.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN DUSTY VENT IN WASHROOM. 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. REPAIR LEAKY PIPE UNDERNEATH MOP SINK.