All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. PROVIDE HOT WATER THROUGHOUT PREMISES. 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. SEAL GAPS UNDER FRONT AND REAR DOORS. PROVIDE PEST CONTROL LOG BOOK AFTER PEST SERVICE. The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. PROVIDE DUMPSTER IN REAR. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN HOOD VENT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SEAL HOLE IN FLOOR BY REAR DOOR AND THROUGHOUT PREMISES. The walls and ceilings shall be in good repair and easily cleaned. SEAL HOLE IN WALL BEHIND TOILET AND IN CEILING IN PREP AREA AND ALL HOLES THROUGHOUT PREMISES. 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 LITTER AND PAPER DEBRIS OUTSIDE IN REAR OF PREMISES. 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 THERMOMETERS FOR ALL COOLING UNITS. None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. PROVIDE SELF CLOSING DEVICE FOR WASHROOM DOOR. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. NO BACK FLOW PREVENTION DEVICE FOR FAUCET CONNECTED TO HOT WATER TANKS IN BASEMENT.
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