Ruby'S Fast Food

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

OBSERVED CRACKS/CREVICES ON WALLS AT PREP AND DISHWASH AREA. MUST SEAL ALL CRACKS/CREVICES AT PREP AND DISHWASH AREA.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED 8 LIVE ROACHES ON METAL SHELVES AT PREP AREA. INSTRUCED MANAGER TO REMOVE ALL INSECT ACTIVITY BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. ALSO MUST SANITIZE ALL AFFECTED AREAS. SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CURRENT CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS, PORK, CHICKEN, ETC. ARE PREPARED. INSTRUCTED MANAGER A CURRENT CITY OF CHICAGO FOOD MANAGER CERTIFICATE MUST BE ON PREMISES WHILE POTENTIALLY...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

PREP AREA BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER TO LABEL BULK CONTAINERS.

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

OBSERVED ACCUMULATED FOOD DEBRIS ON SHELVES AT PREP AND DISHWASH AREAS. MUST CLEAN ALL SHELVES AND MAINTAIN.

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

OBSERVED ACCUMULATED FOOD DEBRIS/DIRT BUILD UP ON FLOOR ALONG WALLS AND CORNERS THROUGOUT PREP AND DISHWASH AREA. MUST DETAIL CLEAN FLOOR AND MAINTAIN.

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

OBSERVED FOOD BUILD UP ON WALLS THROUGHOUT PREP AND DISHWASH AREA ALSO OBSERVED CRACKS/CREVICES ON WALLS AT PREP AND DISHWASH AREA. MUST CLEAN WALLS AND SEAL ALL CRACKS/CREVICES AT PREP AND DISHWASH AREA.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1960845 DATED ON 09/20/16- #30 MUST PROPERLY LABEL ALL FOODS THAT ARE NOT IN THEIR ORIGINAL CONTAINERS AT ALL TIMES. FOUND PREPARED FOODS AND RAW FOODS NOT DATED AND LABELED INSIDE RE...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED ONE FOOD HANDLER BEHIND FRONT COUNTER NOT WEARING HAIR RESTRAINT. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY DATE AND LABEL ALL FOODS THAT ARE NOT IN THEIR ORIGINAL CONTAINERS AT ALL TIMES.FOUND PREPARED FOODS AND RAW FOODS NOT DATED AND LABELED INSIDE REFRIGERATORS AND FREEZER. ALSO MUST USE FOOD GRADE BAGS AT ALL TIMES. FOUND WHITE PLASTIC S...

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

MUST REMOVE ALUMINUM FOIL FROM THE WINDOW NEXT TO THE REAR EXIT DOOR AREA FOR SURFACE TO BE SMOOTH AND EASILY CLEANABLE.

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

MUST SEAL ALL OPENINGS AND CRACKS AT THE FLOORS IN THE REAR KITCHEN AND PASSAGE WAY INTO THE STOVE AREA TO PREVENT PEST ENTRY. MUST DETAIL CLEAN AND SANITIZE THE FLOORS IN THE EXHAUST CANOPY AREA TO REMOVE GRIME AND GREASE BUILD-UP.

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

MUST SEAL ALL OPENINGS AND CRACKS AT THE CEILINGS IN THE REAR KITCHEN TO PREVENT PEST ENTRY.MUST DETAIL CLEAN AND SANITIZE THE WALLS NEXT TO THE EXHAUST CANOPY AREA TO REMOVE GRIME AND GREASE BUILD-UP. MUST CLEAN THE INTERIOR PORTION OF ALL LIGHT SHI...

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

MUST REPAIR LEAKY COLD WATER FAUCET HANDLE AT THE 3-COMP SINK.

FOOD HANDLER REQUIREMENTS MET

NEW EMPLOYEES MUST OBTAIN THEIR IDPH FOOD HANDLER'S CERTIFICATION AT ALL TIMES. OWNER PROVIDED PROOF FOR NEW EMPLOYEES.

FOOD HANDLER REQUIREMENTS MET

EMPLOYEES WITHOUT FOOD HANDLER REQUIREMENT MET. (NO PROOF,NO RECORDS,NO APPROPIATE DOCUMENTATION.). INSTRUCTED OPERATOR TO PROVIDE AND MAINTAIN AN ORGANIZED SYSTEM OF DOCUMENTS AS REQUIRED.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION(S) NOT CORRECTED FROM REPORT #1473378 DATED:06/05/2014. 36 MUST PROVIDE MISSING LIGHT SHIELDS IN KITCHEN AND PREP AREAS. 09/05/2014 . SERIOUS VIOLATION 7-42-090. MUST CORRECT AND MAINTAIN BY 1/29/15.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

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

THE FOLLOWING IN NEED OF DETAIL CLEANING, INSTRUCTED TO CLEAN/SANITIZE AND MAINTAIN COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, CARTS, STORAGE SHELVES AT FRONT SERVING AREA AND BOTTOM SURFACES OF STEAM TABLE.

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

MUST REMOVE THE CARDBOARD ON FLOOR IN THE KITCHEN AND DISH WASHING AREA. MUST CLEAN IN DETAIL THE FLOOR IN THE KITCHEN, ALONG THE WALLS AND IN ALL CORNERS BEHIND THE COOKING EQUIPMENT, IN THE PREP AREA AND DISH WASHING AREA AND MAINTAIN.

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

REMOVE DUSTS ACCUMULATIONS ON THE VENTILATION COVER INSIDE THE TOILET ROOM AND MAINTAIN.

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

MUST PROVIDE AND MAINTAIN ADEQUATE WORKING SINK STOPPERS FOR THE 3 COMPARTMENT SINK.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

(1) COOK WITH NO HAIR RESTRAINT.MUST PROVIDE AND MAINTAIN WHEN WORKING AROUND OPEN FOODS.

FOOD HANDLER REQUIREMENTS MET

EMPLOYEES WITHOUT FOOD HANDLER REQUIREMENT MET. (NO PROOF,NO RECORDS,NO APPROPIATE DOCUMENTATION.). INSTRUCTED OPERATOR TO PROVIDE AND MAINTAIN AN ORGANIZED SYSTEM OF DOCUMENTS AS REQUIRED.

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

MUST REMOVE STANDING WATER FROM DISH AREA, AND FRONT DINING, TO KEEP PEST FROM BREADING,

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

WALLS AND CEILING IN KITCHEN, REPAIRED AND PAINTED, ALSO ALL OPENINGS SEALED, AND REPAINT WALLS IN A LITE COLOR,

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE MISSING LIGHT SHIELDS IN KITCHEN AND PREP AREAS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS ON TOP OF THE PREP TABLES AND ON THE SHELVE AT IMPROPER TEMPERATURES. PORK AT 110F, RICE AT 105F, MEAT SAUCE AT 99.0F. SAUSAGE AT 64.4F, BEEF AT 64.6F. INSTRUCTED MANAGER THAT ALL HOT FOODS MUST MAINTAIN A TEMPERATU...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1098713 DATED 11/16/12. #30-PREP FOOD INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED. INSTRUCTED TO DATE/LABEL AND MAINTAIN.#33- THE FOLLOWING IN NEED OF DETAIL CLEANING INSTRU...

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

MUST REMOVE THE CARDBOARD ON THE FLOOR IN THE KITCHEN AND DISH WASHING AREA. MUST CLEAN IN DETAIL THE FLOOR IN THE KITCHEN, ALONG THE WALL BASE, BEHIND THE COOKING EQUIPMENT, IN THE PREP AREA AND DISH WASHING AREA AND MAINTAIN.

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

VENT INSIDE THE WASHROOM WITH HEAVY DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES HANDLING AND PREPARING FOODS MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; OBSERVED ABOUT 25 LBS. COOKED NODDLES AT 103.1F AND 5 LBS COOKED RICE AT 70.3F, BOTH CONTAINERS ON TOP OF PREP TABLES. INADEQUATE FOOD PROTECTION. INSTRUCTED, POTENTIALLY HAZARDOUS FOODS MUST BE...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS INSIDE THE 3PART SINK AND SETTING THEM TO DRY, HOWEVER NOT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITIZING WITH 100PPM CHLORINE. CRITICAL ...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INSTRUCTED, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES AT REAR DISH WASHING AREA.

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

THE FOLLOWING IN NEED OF DETAIL CLEANING, INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, CARTS, STORAGE SHELVES AT FRONT SERVING AREA AND BOTTOM PANEL OF STEAM TABLE.

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

EXCESSIVE DEBRIS THRU-OUT PREP AREAS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, INSTRUCTED TO CLEAN.

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

INSTRUCTED TO REPAIR, CLEAN AND REPAINT WALLS THRU-OUT THE DISH WASHING AREA AND KITCHEN, TO CLEAN VENT COVERS THRU-OUT PREMISES, CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.

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

INSTRCTED TO REPLACE BROKEN HOT WATER HANDLE FOR EXPOSED SINK AND REPAIR 3PART SINK FAUCET.

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

NOTED CLUTTER THRU-OUT KITCHEN AND REAR DISHWASHING AREA, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. VI...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

VIOLATION REMAINS TO BE CORRECTED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

VIOLATION REMAINS TO BE CORRECTED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. VIOLATION REMAINS TO BE CORRECTED.

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

VIOLATION REMAINS TO BE CORRECTED.

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

VIOLATION REMAINS TO BE CORRECTED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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 MISSING LIGHT SHIELDS IN KITCHEN AND PREPARATION AREAS.

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...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

VIOLATION REMAINS TO BE CORRECTED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

VIOLATION REMAINS TO BE CORRECTED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; OBSERVED CONTAINER OF COOKED PORK, ABOUT 8LBS AT 62.4F AND 10 DOZ. EGGS RANGING FROM 72.3-78.9F, FOODS ON TOP OF PREP TABLE IN KIT...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND SINK NOT ACCESSIBLE FOR PROPER HAND WASHING. OBSERVED SEVERAL MULTI-USE UTENSILS IN...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. OB...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS ISSUED ON 8-17-10, REPORT #284447 NOT CORRECTED. #33-OBSER...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. DRIED FOOD STORAGE CONTAINERS IN KITCHEN AND PREP FOODS INSIDE STORAGE COOLER NOT LABELED, MUST LABEL, MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RUSTY BOTTOM PANELS OF PREP TABLES IN KITCHEN AND REMOVE PLASTIC COVERING, ALSO SEAL OR REPLACE RUSTY SHELV...

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 REPAINT/REPAIR WALLS IN KITCHEN, SEAL OPENINGS AROUND PIPES IN KITCHEN AND CLEAN FILTERS ABOVE COOKING EQUIPMENT.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS MUST BE PROPERLY STORED.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN COOKING HOOD, STOVE TOPS, OVEN, UPRIGHT FREEZER AND INTERIOR OF THE MICROWAVE. INSTRUCT...

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.OBSERVED THE FOLLOWING FLOOR AREA NOT CLEAN UNDER COOKING EQUIPMENT, BEHIND MICROWAVE, AND IN RESTROOM.ALSO ELEVATE STOCK ONIONS OFF THE FLO...

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. Use dustless cleaning methods.CLEAN WALL UNDER STORAGE SHELF BY MICROWAVE. NEXT TO HANDWASHING SINK, CLEAN WALLS IN KITCHEN ALSO, CLEAN RESTROOM FAN DUSTY. INSTRUCTED TO CLEAN AND O...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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

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.OBSERVED CLUTTER IN THE REAR WEST STORAGE OF THE KITC...