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. REPAIR SLOW DRAIN AT HAND SINK IN PREP AREA. 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. MUST PROVIDE ADDITIONAL SHELVING RACKS IN BASEMENT STORAGE ROOM AND IN STORAGE ROOM IN TANNING AREA AND STORE FOOD ITEMS 6 INCHES OFF FLOOR.
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