MARIE WUCZYNSKI'S RIPTIDE.

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. OBSERVED ALL DOORS NOT PROPERLY SEALED, APPROX. A 1/2 INCH GAP OPENING AT BOTTOM OF DOORS, INSTRUCTED TO SEAL ALL OUTER OPENINGS, TO PREVENT RODENT ACTIVITY SERIOUS CITATION ISSUED: 7-38-020

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEANING NEEDED TO INTERIOR SHELVES, AND BOTTOM PANEL TO REACH-IN COOLERS, EXTERIOR SURFACES OF ALL COOLERS, COUNTER TOPS, AND BOTTOMS, DETAIL CLEAN ALL SURFACES

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEANING TO FLOORS NEEDED, FIRST FLOOR AND BASEMENT AREAS, UNDER AND BEHIND ALL EQUIPMENT, THROUGHOUT PREMISES

The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR HOLES IN WALLS WHERE NEEDED, IN BATHROOM, AND ANY OTHER AREAS NOTED

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 PROVIDE EXPOSED HAND BOWL BEHIND BAR AREA, PROVIDE A MOP SINK ON PREMISES, AT TIME OF INSPECTION, AND REPAIR LEAKING FAUCET AT 3 COMPARTMENT BAR SINK

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 AND REMOVE ALL CLUTTER FIRST REAR STORAGE AND BASEMENT AREAS, CLEAN AND BETTER ORGANIZE WANTED ITEMS AND DISCARD UNUSED ITEMS