Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE SOAP AND SANITARY HAND DRYING DEVICES FOR ADDITIONAL WASHROOMS. 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. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON REACH IN COOLER AND REACH IN FREEZER DOORS. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE AND MAINTAIN; COOLERS, FREEZER, BOTTOM PANELS OF PREP TABLES, COOKING EQUIPMENT AND SHELVES IN KITCHEN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE BROKEN FLOOR TILES THRU-OUT KITCHEN AND CLEAN FLOORS, UNDER, BEHIND EQUIPMENT IN KITCHEN AND THRU-OUT ADDITIONAL STORAGE ROOMS, WASHROOMS AND DINING ROOOM. The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR/FINISH AND PAINT WALLS THRU-OUT STORAGE ROOMS/WASHROOMS AND ENTRANCE OF THE ADDITIONAL AREAS, SEAL ALL OPENINGS/CRACKS/CRAVICES ON WALLS AND CEILING TO PREVENT PEST ENTRY. MUST CLEAN VENT COVERS IN WASHROOMS, REPLACE MISSING BASEBOARDS WHERE NEEDED AND CLEAN FILTER ABOVE COOKING EQUIPMENT. MUST PROVIDE ADEQUATE LIGHTING IN STORAGE AREAS. 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 SEAL RUSTY GREASE UNDER 3PART SINK IN KITCHEN, AND PROVIDE VENTILATION FOR ADDITIONAL WASHROOMS. MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE ADDITIONAL CLOSETS AND DINING AREA. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.
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