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. PROVIDE A 2' AIR GAP ABOVE FLOOR DRAIN FOR HOT WATER TANK. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS BEHIND DISPLAY FREEZERS ALONG WALL AND ALONG WALLS THROUGHOUT PREMISES INCLUDING REAR STORAGE AND DISH WASHING AREAS TO REMOVE ACCUMULATED DUST AND GRIME. 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. CLEAN AND ORGANIZE REAR STORAGE ROOM NEXT TO MOP SINK. STORE ALL ITEMS, SHELVING, BAGS ETC, 6' OFF FLOOR. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL COFFEE AND POP DISPENSOR NOZZLES AND UNDERSIDE OF SAME UNITS. The walls and ceilings shall be in good repair and easily cleaned. INADEQUATE SHELVING IN REAR STORAGE AREA NEXT TO MOPSINK. PROVIDE SHELVES AT LEAST 6' OFF FLOOR. SEAL GAPS BETWEEN FLOOR AND WALL RIGHT OF 3 COMPARTMENT SINK AND BASEBOARD PULLING AWAY FROM WALL BEHIND DISPLAY FREEZER.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN STAINS ON 3 COMP. SINK AND ON COFFEE POT HOLDING TRAY BY CORNER OF EXPOSE HAND SINK AT FRONT.
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