The Pumping Co Inc

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

FOUND FOLLOWING NOT CLEAN: BOTTOM OF REACH IN COOLER AT MAIN KITCHEN, FAN COVERS AT WALK IN COOLER AT BASEMENT, AND HOOD EXHAUST. MUST CLEAN AND SANITIZE ALL METIONED.

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

FOUND FLOORS NOT CLEAN AT MAIN KITCHEN AREAS. MUST CLEAN AND SANITIZE.

FOOD HANDLER REQUIREMENTS MET

FOUND FOODHANDLER AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATE. MUST OBTAIN.

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

FLOOR TILES IN POOR REPAIR (LOW GROUT) THROUGHOUT PREP/DISHWASH AREA. INSTRUCTED MANAGER TO REGROUT/REPAIR FLOOR TILES THROUGHOUT DISHWASH/PREP AREA.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

DISHWASH 3-COMPARTMENT SINK GREASE TRAP LEAKING. INSTRUCTED MANAGER TO REPAIR/REPLACE GREASE TRAP. SERIOUS VIOLATION 7-38-020.

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

PREP AREA CUTTING BOARDS STAINED/SURFACE PITTED. INSTRUCTED MANAGER TO CLEAN OR REPLACE CUTTING BOARDS.

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

OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF COOLERS, SHELVES AND EXTERIOR OF DISHMACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

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

FLOOR TILES IN POOR REPAIR (LOW GROUT) THROUGHOUT PREP/DISHWASH AREA. INSTRUCTED MANAGER TO REGROUT/REPAIR FLOOR TILES THROUGHOUT DISHWASH/PREP AREA.

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

OBSERVED FOOD DEBRIS ON WALL THROUGHOUT PREP AND DISWASH AREA ALSO OBSERVED ONE MISSING CEILING TILE ABOVE DISHMACHINE DRAINBOARD. INSTRUCTED MANAGER TO PROVIDE CEILIING TILE ABOVE DISHMACHINE DRAINBAORD ALSO MUST CLEAN WALLS AND MAINTAIN.

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

PREP AREA EXPOSED HANDWASH BOWL DRAIN PIPE LEAKING. MUST REPAIR.

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

FOUND LOOSE AND BROKEN FLOOR TILES AT MAIN KITCHEN.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOUND ICE MACHINE INTERIOR NOT CLEAN. OBSERVED INTERIOR OF ICE MACHINE WALLS WITH MOLD LIKE SUBSTANCES. SERIOUS VIOLATION. CITATION ISSUED.TAGGED ICE MACHINE.

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

FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. HANDLES RAW CHICKEN, RAW BEEF,ETC. SERIOUS VIOLATION. CITATION ISSUED.

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

FOUND FOLLOWING NOT CLEAN: DISHMACHINE, INTERIOR OF ALL COOLERS, AND GRILLS.

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

FOUND FLOORS AT KITYCHEN AREAS, BAR, AND BASEMENT NOT CLEAN.(EXCESSIVE FOOD DEBRIS) FOUND LOOSE AND BROKEN FLOOR TILES AT MAIN KITCHEN.

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

FOUND CLUTTER AT BASEMENT THAT MUST BE REMOVED.

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

DETAIL CLEAN AND MAINTAIN ALL REACH-IN COOLERS TO REMOVE HEAVY FOOD DEBRIS AND GRIME.

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

OBSERVED ACCUMULATED FOOD DEBRIS BUILDUP ON FLOORS UNDER THE COOKING EQUIPMENT AND REACH-IN COOLERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

DETAIL CLEAN AND MAINTAIN ALL REACH-IN COOLERS TO REMOVE HEAVY FOOD DEBRIS AND GRIME.

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

OBSERVED ACCUMULATED FOOD DEBRIS BUILDUP ON FLOORS UNDER THE COOKING EQUIPMENT AND REACH-IN COOLERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND COLD HOLDING COOLER NOT ABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LOWER. AMBIENT TEMPERATURE WAS 47F BY MY THERMOMETER. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED UNTI...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE THE COLD HOLDING COOLER: STEAK 48.9F, HAMBURGER PATTIES, 48.7F, CHICKEN AT 47.3F. MANAGEMENT VOLUNATARILY DISCARDED 40# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A

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

FOUND LOW TEMPERATURE DISH WASHING MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (0PPM-CHLORINE). INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT PROPERLY SANITIZES. ONCE PROPERLY SANITIZING MUST FAX A LETTER TO 312-746-4240 OR EMAIL TO CDPHFOOD@CITYO...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND SINK AT KITCHEN PREP AREA NOT CONNECTED AND FUNCTIONAL AT TIME OF INSPECTION. MANAGER STATED "WE'VE BEEN USING THE TWO COMPARTMENT SINK SINCE LAST WEEK WHEN THE SINK WENT OUT." MANAGER RECONNECTED THE SINK HOWEVER THE EXPOSED HAND SINK I...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED NO SOAP OR PAPER TOWELS AT THE TWO COMPARTMENT SINK WHICH IS CURRENTLY BEING USED AS THE EXPOSED HAND SINK BECAUSE THE HANDSINK IN THE REAR PREP IS NOT CURRENTLY FUNCTIONING AT THIS TIME. MANAGEMENT INSTRUCTED TO SUPPLY ALL HANDSINKS WITH SO...

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

DETAIL CLEAN AND MAINTAIN ALL REACH-IN COOLERS TO REMOVE HEAVY FOOD DEBRIS AND GRIME.

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

OBSERVED ACCUMULATED FOOD DEBRIS BUILDUP ON FLOORS UNDER THE COOKING EQUIPMENT AND REACH-IN COOLERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF ALL PREP AREA SHELVES, TABLE TOPS, LOWER SIDES OF DISHWASH DRAINBOARDS, INTERIOR OF ALL PREP REACH IN COOLERS GASKETS/DOOR HINDGES AND CORNERS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT

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

OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON FLOOR ON PREP AREA FLOOR. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GREASE CONTAINER ENCRUSTED WITH OIL/FOOD ON EXTERIOR OF CONTAINER, ALSO OBSERVED LITTER THROUGHOUT ALLEY FLOOR UNDER AND BEHIND/AROUND ALL DUMPSTERS. MUST CLEAN AND MAINTAIN ALLEY FLOOR AND CLEAN AND MAINTAIN EXTERIOR OF GREASE CONTAINER BY D...

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

OBSERVED FOOD ACCUMULATED FOOD DEBRIS ON EXTERIOR OF ALL PREP AREA SHELVES, TABLE TOPS, LOWER SIDES OF DISHWASH DRAINBOARDS, INTERIOR OF ALL PREP REACH IN COOLERS GASKETS/DOOR HINDGES AND CORNERS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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

OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON FLOOR ON PREP AREA FLOOR. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT.

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

1ST FLOOR BAR HANDWASH BOWL AND 3-COMPARTMENT SINK PIPES DRAINING SLOWLY. MUST REPAIR SINKS.

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

REPLACE BROKEN RUBBER GASKETS INSIDE THE SMALL COOLERS UNDER THE PREP TABLE IN KITCHEN. PROVIDE DRAIN LINE FOR THE POP GUN HOLDER BEHIND BAR AND BY THE ICE BIN BY THE REAR DINING ROOM.DRAIN LINE MUST BE INSTALLED ON FLOOR DRAINS.

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

DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE AND FOOD DEBRIS).CLEAN ALL POP GUNS AND GUN HOLDERS IN ALL BAR AREA, INCLUDED AT BAR IN BASEMENT AREA.(MINERAL BUILD-UP AND BLACK SUBSTANCE).

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

DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE AND FOOD DEBRIS).CLEAN ALL POP GUNS AND GUN HOLDERS IN ALL BAR AREA, INCLUDED AT BAR IN BASEMENT AREA.(MINERAL BUILD-UP AND BLACK SUBSTANCE).

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

REPLACE BROKEN LIGHT SHIELD IN KITCHEN AND CLEAN THE LIGHT SHIELD

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

OBSERVED CHARCOAL GRILL INSTALLED BY THE COOKING EQUIPMENT, HOWEVER NOT UNDER THE VENTILATION/HOOD. INSTRUCTED TO RELOCATE UNIT UNDER THE VENTILATION/ HOOD OR REMOVE IT FROM PREMISES.

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

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 10-27-11 REPORT#635114 #32- INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND SINK IN KITCHEN ON CLEANED UTENSILS HOLDING AT 3 COMP.SINK DRAIN BOARD SIDE #38-REPAIR DRIPPING FAUCET JOINTS AT DISH MACHINE....

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

REPLACE BROKEN RUBBER GASKETS INSIDE THE SMALL COOLERS UNDER THE PREP TABLE IN KITCHEN. PROVIDE DRAIN LINE FOR THE POP GUN HOLDER BEHIND BAR AND BY THE ICE BIN BY THE REAR DINING ROOM.DRAIN LINE MUST BE INSTALLED ON FLOOR DRAINS.

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

DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE AND FOOD DEBRIS).CLEAN ALL POP GUNS AND GUN HOLDERS IN ALL BAR AREA, INCLUDED AT BAR IN BASEMENT AREA.(MINERAL BUILD-UP AND BLACK SUBSTANCE).

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

CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT,AND THROUGHOUT THE KICHEN(GREASE BUILD-UP), BAR AREA INCLUDED BASEMENT AREA.

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

REPLACE BROKEN LIGHT SHIELD IN KITCHEN AND CLEAN THE LIGHT SHIELD.

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

OBSERVED CHARCOAL GRILL INSTALLED BY THE COOKING EQUIPMENT, HOWEVER NOT UNDER THE VENTILATION/HOOD. INSTRUCTED TO RELOCATE UNIT UNDER THE VENTILATION/ HOOD OR REMOVE IT FROM A PREMISES.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. Found ready to eat food, serving ice inside ice machine not protected during storage at the time of inspection, above ice ...

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. Instructed to provide label on dry food container in kitchen by deep fryer.

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. must invert all clean multi-use utensils(pots,...

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. INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND SINK IN KITCHEN ON CLEANED UTENSILS HOLDING AT 3 COMP.SINK DRAIN BO...

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. THE FOLLOWING EQUIPMENTS AND UTENSILS AT DIFFERENT LOCTIONS OF FACILITY WITH STAINS AND DEBIR NEEDS CLEANING: DISH W...

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. INSTRUCTED TO REPAIR BADLY WORN OUT WOOD FLOORS IN DINING THROUGHOUT DARK,AND DAMAGED CONCRETE FLOORS WITH PAINT PEELING IN BASEMENT. CL...

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. CLEAN WALLS WITH STAINS IN KITCHEN AT DISH MACHINE AND DRY FOOD CONTAINER AREAS. REPAIR WATER DAMAGED CEILING WALLS IN BASEMENT,AND OPENING ON WALLS IN RESTROOMS AND AT DINING ARE...

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. PROVIDE THERMOMETER INSIDE ALL COOLERS AND FREEZERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE ICE SCOOPS FOR SERVING ICE AT BAR, AND ELSEWHERE, AS NEEDED.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. above violation still remaining.

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. above violation still remaining.

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. above violation still remaining.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. found ice machine in bsmt. storage area not clean, pink slime dripping on to ice,...

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. found...

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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked ani...

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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, ...

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. floors under heavy equipment,cooking equipment, and bsmt storage areas need detailed cleaning(corners).

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. walls in kitchen prep area not clean need cleaning,ceiling in bsmt need repairing.

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

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. Shielding to protect against broken glass falling into food shall be prov...

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...