All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER PROVIDED TO THE ESTABLISHMENT. OBSERVED HOT WATER WITH A TEMPERATURE OF 104F AT THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED THAT HOT WATER ABOVE 110F MUST BE AVAILABLE FOR PROPER DISHWASHING. CRITICAL VIOLATION 7-38-030. NO WATER PROVIDED TO THE RESTROOMS. MUST PROVIDE HOT AND COLD RUNNING WATER. SERIOUS VIOLATION 7-38-030. 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 CONSTRUCTION EQUIPMENT FROM THE BASEMENT.
ANY UNNECESSARY ARTICLES IN BASEMENT, TO THE LEFT OF THE ENTRY DOOR, MUST BE ELEVATED OFF THE FLOOR-OR BETTER ORGANIZED, TO PREVENT PEST HARBORAGE. BULK FOOD CONTAINER LIDS IN REAR MUST BE KEPT CLEAN & FREE OF FOOD STAINS. CEILING TILES ABOVE THE BAKING OVEN IN REAR, HAVE PEELING PAINT-MUST REPLACE.
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