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.WATER LEAKING AT BASE OF FAUCET AT 3 COMP SINK IN KITCHEN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS IN DRY STORAGE,UNDER HOT COOKING EQUIPMENTS ARE DIRTY. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES A DETAIL CLEAN SLICER,SHELVING IN DRY STORAGE ROOM,COOK LINE,KNIFE RACK,COOLERS. 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.REMOVE ALL CLUTTER,PERSONAL BELONGINGS FROM DRY STORAGE ROOM.
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