A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. OBSERVED NO CERTIFIED FOOD MANAGER ON PREMISES WITH VALID FOOD SANITATION CERTIFICATE,ONLY COPY POSTED. The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL ALL CRACK/CREIVIES,THRU-OUT UPPER/LOWER WALL AREAS TO PREVENT HIDING AREAS FOR PEST. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 MAKE REPAIRS TO HANDLES OF HAND SINK IN PREP AREA,HARD TO KEEP OPEN/COLD WATER,HOT HARD TO CLOSE.
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