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 HOT AND COLD OR TEMPERED WATER AT 1ST WASHBOWL IN 3RD FLOOR JACK AND JILL WASHROOM. 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 REMOVE UNNECESSARY CLUTTER AND BETTER ORGANIZE ALL CLASSROOM CLOSETS AND IN ALL BASEMENT STORAGE AREAS. MUST PROVIDE ADDITIONAL SHELVING UNITS IF NEEDED AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
PAINT SHELVING IN KITCHEN AND DRY STORAGE AREAS (PEELING PAINT). SEAL OPENING IN WALL BEHIND EXPOSED SINK IN CLASSROOM NEAR KITCHEN. SEAL ALL OPENINGS AROUND PIPE FITTINGS UNDER ALL SINKS IN WASHROOM AND CLASSROOM AREAS. REPLACE STAINED CEILING TILES IN BASEMENT WASHROOM.
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