THE CUPCAKE GALLERY.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. A REFRIGERATION UNIT IS NEEDED WITH A WORKING THERMOMETER(40F AND BELOW,TO STORE CUP CAKES).

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE LABEL FOR FOOD INFORMATION (INGREDIENTS)IN EACH FOOD PRODUCTS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL SHELVES IN THE TRUCK MUST BE DETAIL CLEANED, SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.SHELVES CAN NOT BE BENDED , BROKEN AND WITH HOLES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR MUST BE CLEANED AND COMPLETELY SEALED,THROUGHOUT THE TRUCK,REMOVE GRIMES FROM FLOORS,ALONG THE WALLS AND CORNERS.

The walls and ceilings shall be in good repair and easily cleaned. WALLS MUST BE CLEANED,WITH SMOOTH SURFACE AND NON ABSORBENT MATERIAL.ALSO MUST SEAL ALL HOLES ON WALLS.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELD AT LIGHT INSIDE THE TRUCK,STORAGE /SERVING SPACE.

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. NO COLD WATER PROVIDED IN PORTABLE SINK.NO EXPOSED HAND SINK,NO RETENTION DISPOSABLE WATER TANK.MUST HAVE A STATIONARY EXPOSED HAND SINK WITH HOT/COLD RUNNING WATER WITH SOAP AND PAPER TOWELS,ALSO A WATER RETENTION TANK FOR PROPER WATER DISPOSAL.

All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.A REFRIGERATION UNIT IS NEEDED WITH A WORKING THERMOMETER(40F AND BELOW,TO STORE CUP CAKES).

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE LABEL FOR FOOD INFORMATION (INGREDIENTS)IN EACH FOOD PRODUCTS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL SHELVES IN THE TRUCK MUST BE DETAIL CLEANED, SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR MUST BE CLEANED AND COMPLETELY SEALED,THROUGHOUT THE TRUCK

The walls and ceilings shall be in good repair and easily cleaned.WALLS MUST BE CLEANED,WITH SMOOTH SURFACE AND NON ABSORBENT MATERIAL.

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. NO COLD WATER PROVIDED IN PORTABLE SINK.NO EXPOSED HAND SINK,NO RETENTION DISPOSABLE WATER TANK.MUST HAVE A STATIONARY EXPOSED HAND SINK WITH HOT/COLD RUNNING WATER WITH SOAP AND PAPER TOWELS,ALSO A WATER RETENTION TANK FOR PROPER WATER DISPOSAL.