Resto Pinoy

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST PROVIDE COVERS FOR INSIDE GARBAGE CONTAINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, MICROWAVE OVEN, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE. CABINETS UNDER HAND BOWLS IN...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE BUILD-UP AND DEBRIS THRU-OUT KITCHEN, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS THRU-OUT KITCHEN, CLEAN FILTERS, REPLACE DAMAGED CEILING PANELS WHERE NEEDED, AND REPLACE BASEBOARD AT REAR AREA AT BOTTOM OF WALLS NEAR EXIT DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE UNNECESSARY ARTICLES THRU-OUT KITCHEN, MOP SINK, AND OUTSIDE AREA; CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. MUST PROVIDE ACCESS TO WATER HEATER CLOSET.

NO SMOKING REGULATIONS

MUST PROVIDE "NO SMOKING" SIGNS FOR FRONT ENTRANCE.