All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE ICE BIN COVERS BEHIND BAR COUNTER,MISSING SINK STOPPERS AT 3 COMP SINK. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. 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.BAR GUN DRAIN LINES MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO FLOOR DRAIN,REPAIR WATER LEAK BENEATH 3 COMP SINK AT BAR ALSO VENTS IN TOILET ROOMS ARE DUSTY. 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.ALL ITEMS STORED MUST BE 6' OFF FLOOR FOR EASIER CLEANING,REMOVE ALL CLUTTER FROM PREMISES.
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