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.//NO EXTERMINATION LOG BOOK OR SERVICE All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//IN STALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & 3COMP. SINK/MUST PAINT ALL RAW WOODEN FRAME IN FRONT COUNTER AREA/REMOVE RUSTY SHELVES FROM COOLERS & FREEZERS ON SITE OR REPAINT All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.SHELVES IN COOLERS NEED CLEANING/& AROUND EQUIPMENT The walls and ceilings shall be in good repair and easily cleaned.//MUST INSTALL COVE AT BOTTOM OF WALL BEHIND PREP TABLE NEXT TO STOVE 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 DETAIL CLEAN GREASE TRAP & STOP LEAKING WATER OUT OF TRAP UNDER 3COMP. 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.//MUST BE ABLE TO SUBMERGE ALL UTENSILS IN EACH COMPARTMENT OR REMOVE OFF PREMISE
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.//ABATED 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.//ABATED All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//ABATED All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//ABATED The walls and ceilings shall be in good repair and easily cleaned.//ABATED The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//ABATED
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