All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE ALL WORN/DEEP STAINED CUTTING BOARDS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL COOKING & COOLING EQUIPTMENT INSIDE AND OUTSIDE, i.e. DEEP FRYERS, COOLERS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT REMOVING ALL HEAVY GREASE.
The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN WALLS AND CEILINGS THROUGHOUT, REMOVING ALL HEAVY DUST, GREASE & FOOD STAINS. PAINT A LIGHT COLOR . MAKE ALL WALL PANILING TIGHT FITTING NO GAPS(OPENINGS)IN/ON PANALING. SEAL ALL HOLES ON CEILING & WALLS THROUGHOUT.
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. DETAIL CLEAN ALL LIGHT SHIELDS THROUGHOUT.
None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. PROVIDE A SELF CLOSING DEVICE ON WASHROOM DOOR.
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. DETAIL CLEAN INSIDE EXHAUST HOOD AND FILTERS.
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. PROVIDE AN EXPOSED HAND SINK IN FRONT PREP AREA, ATTACHED TO CITY WATER SYSTEM WITH HOT AND COLD RUNNING WATER.