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 LICENSED PEST CONTROL LOG BOOK ON SITE. MUST PROVIDE SAME. 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 PROVIDE AN BLACK FLOW DEVICE/AIR GAP DEVICE ON MOP SINK IN BASEMENT. REPAIR FAUCET AT 3 COMP SINK (REAR) Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. NOTED OPEN BAIT ON STAIR CASE LEADING TO BASEMENT. MUST REMOVE SAME All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PAINT SEAL RUSTY SHELVES AND RAW WOOD COUNTER IN FRONT OF STORE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL SINKS SHELVING UNITE HAND SINKS THROUGHOUT PREMISES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE ANY AND ALL MISSING COVING THROUGHOUT, PREVENTING RODENT/INSECT ENTRANCE. The walls and ceilings shall be in good repair and easily cleaned. MAKE ALL WALLS SMOOTH WITHOUT ANY HOLES,CRACKS OR OPENINGS AROUND ALL ELECTRICAL OUTLETS, PIPES OR ANY ATTACHED EQUIPMENT. All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT RUNNING WATER. 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. 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. ORGANIZE/REMOVE CLUTTER IN BASEMENT REMOVING/REPAIRING BROKEN ARTICLES AND ELEVATING ARTICLES 6-12 INCHES FROM FLOOR MINIMIZING RODENT/INSECT HORBAGE.
NO HOT RUNNING WATER. VIOLATION ABATED NO LICENSED PEST CONTROL LOG BOOK ON SITE. MUST PROVIDE SAME. VIOLATION ABATED. NOTED OPEN BAIT ON STAIR CASE LEADING TO BASEMENT. MUST REMOVE SAME VIOLATION ABATED. PAINT SEAL RUSTY SHELVES AND RAW WOOD COUNTER IN FRONT OF STORE. VIOLATION ABATED. DETAIL CLEAN ALL SINKS SHELVING UNITE HAND SINKS THROUGHOUT PREMISES. VIOLATION ABATED REPLACE ANY AND ALL MISSING COVING THROUGHOUT, PREVENTING RODENT/INSECT ENTRANCE. VIOLATION ABATED. . MAKE ALL WALLS SMOOTH WITHOUT ANY HOLES,CRACKS OR OPENINGS AROUND ALL ELECTRICAL OUTLETS, PIPES OR ANY ATTACHED EQUIPMENT. VIOLATION ABATED. MUST PROVIDE AN BLACK FLOW DEVICE/AIR GAP DEVICE ON MOP SINK IN BASEMENT. REPAIR FAUCET AT 3 COMP SINK (REAR) VIOLATION ABATED. VIOLATION ABATED. ORGANIZE/REMOVE CLUTTER IN BASEMENT REMOVING/REPAIRING BROKEN ARTICLES AND ELEVATING ARTICLES 6-12 INCHES FROM FLOOR MINIMIZING RODENT/INSECT HORBAGE. VIOLATION ABATED.
Restaurant representatives - add corrected or new information about 61 St Food Mart Inc., 632 E 61st St, Chicago, IL 60637 »