Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE SOAP AND HAND DRYING DEVICE FOR EXPOSED SINK. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST KEEP COOLERS AT 40F OR BELOW. 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. MUST SEAL BOTTOM AREAS OF BOTH DOORS TO PREVENT PEST ENTRY. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROPERLY INSTALL COOKING EQUIPMENT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE MISSING FLOOR TILES AND CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT. The walls and ceilings shall be in good repair and easily cleaned. MUST PAINT WALLS WHERE NEEDED, SEAL ALL OPENINGS AROUND PIPES AND WALLS, AND PROVIDE BASEBOARDS THRU-OUT PREMISES. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN ALL EQUIPMENT THRU-OUT. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF-CLOSING DEVICE FOR WASHROOM DOOR. 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 PROPERLY INSTALL TOILET BOWL. MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALL.
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