All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. MUST PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE. 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 hand washing facilities shall be provided for all employees. MUST PROVIDE HAND SINKS WITH SOAP AND HAND DRYING DEVICES. 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 PROPERLY INSTALL 3PART SINK WITH HOT/COLD WATER, A GREASE TRAP AND DRYING BOARD. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN SANITIZE COOLERS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS TRHU-OUT PREMISES, INCLUDING BASEMENT. The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS AROUND PIPES UNDER SINKS TO PREVENT PEST ENTRY. None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. MUST PROVIDE A SELF CLOSING DEVICE FOR WASHROOM DOOR. EXCESSIVE CLUTTER THRU-OUT BASEMENT, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED, OFF FLOORS, AWAY FROM WALLS.
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