PLAN B CHICAGO.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REMOVE HOSE IN BAR UNDER #1 ICE BIN DRAINING ON FLOOR,AND UNUSE CHEMICAL HOSE DISPENSER DRAGGING ON FLOOR IN DISHWASHING ROOM.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN MOP SINK,AND ICE BIN LID COVERS IN BAR WITH STAINS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS IN THE BAR UNDER ICE BINS,FLOORS IN OFFICE UNDER STORAGE SHELF,FLOOR CORNERS AT GREASE TRAP AND BEHIND TOILET BOWL AT LAST STALL IN LADIES TOILET WITH DEBRIS.MUST MAINTAIN FLOORS IN DISHWASHER WITH STANDING WATER DRY DUE TO LEAKING PIPE.

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. REPLACE OUT LIGHTS BULDS IN KITCHEN.

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. INSTRUCTED TO REPAIR PIPE LEAKING UNDER HAND WASH SINK IN THE BAR,REPAIR HOT WATER KNOB ON 3COMP.SINK,COLD WATER KNOB ON HAND WASH SINK IN GIRLS TOILET,AND PIPE ON DISHWASHING MACHINE SHOOTING OUT WATER WHEN OPERATING.

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. INSTRUCTED TO ORGANIZE CLUTTER IN COAT ROOM CLOSET IN REAR HALL TO KITCHEN,AND REMOVE CLUTTER ON THE TOP OF ICE MACHINE.