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. CLEAN-MULTI USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES IN KITCHEN AND BASEMENT. 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 PREP REACH IN COOLER DOORS. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZERS, COOKING EQUIPMENT, STORAGE SHELVES AND MOP SINK. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT PREMISES; UNDER EQUIPMENT AT CORNERS AND ALONG WALLS, INCLUDING BASEMENT. 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 FAUCETS AT 3PART SINKS AND EXPOSED SINKS. MUST REMOVE CLUTTER FROM REAR BAR AREA AND STORAGE ROOMS, INCLUDING BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS AWAY FROM WALLS. Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOPS AND CLEANING TOWELS MUST BE PROPERLY STORED.
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