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 3 SINK STOPPERS FOR 3 COMPARTMENT SINK, TO PROPERLY WASH, RINSE AND SANITIZE DISHES Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE LIGHT SHIELD PROPERLY THATS IN POOR REPAIR IN KITCHEN PREP AREA
The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN,MAINTAIN DUSTS ACCUMULATIONS ON THE FAN BLADES,VENT COVERS IN THE DINING ROOM. 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. CLEANING EQUIPMENT MUST BE PROPERLY STORED,MAINTAIN IN A DESIGNATED AREA. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN,MAINTAIN MANUAL CAN OPENER AND HOUSING ATTACHED,FAN COVERS INSIDE THE 2 DOOR COOLER KITCHEN AREA,SHELF AT FOOD PREP TABLE. 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 REPAIR,MAINTAIN SLOW DRAINING EXPOSED HANDSINK IN KITCHEN.
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