SAN CHAE RESTAURANT.

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. MUST PROPERLY INSTALL A MOP SINK WITH HOT/COLD WATER AND A BACK FLOW DEVICE.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. MUST PROPERLY INSTALL AN EXPOSED HAND SINK NEAR THE 3PART SINK AT FRONT SERVING AREA WITH HOT/COLD WATER UNDER CITY PRESSURE. ALSO MUST REPLACE BROKEN HAND SINK IN THE KITCHEN/PREP AREA.

Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE SOAP AND SANITARY HAND DRYING DEVICES FOR EXPOSED HAND SINKS.

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. MUST SEAL BOTTOM AREA OF EXIT DOOR TO PREVENT PEST ENTRY.

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST REPLACE BROKEN GREASE TRAP UNDER 3PART SINK IN KITCHEN.

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.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOKING EQUIPMENT, STORAGE SHELVES, FRONT SERVING AREA 3PART SINK AND FREEZERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT KITCHEN AND FRONT SERVING AREA, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN HOOD ABOVE COOKING EQUIPMENT, AND CLEAN WALLS THRU-OUT 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. MUST PROVIDE DRAIN STOPPERS FOR 3PART SINKS.

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.