ON THE AVENUE.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL REFRIGERATION UNITS MUST BE ON AND HOLDING AT 40F OR BELOW.

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 RUNNING WATER ON PREMISES. ALL SINKS MUST HAVE HOT RUNNING WATER.

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. REAR EXIT DOOR NOT RODENT PROOFED; MUST RODENT PROOF DOOR.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES. MUST PROVIDE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR RECENT PROOF OF PAYMENT FOR A CERTIFICATE.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS FOR LIGHTS IN REAR KITCHEN WITHOUT THEM.

REATTACH SELF-CLOSING DEVICE TO WASHROOM DOOR AND MAINTAIN.

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. INTERNAL THERMOMETERS NEEDED FOR ALL REFRIGERATION UNITS.