All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. Place a thermometer in the packaged deli case.
THE DELI HANDSINK HAS A POTABLE WATER LEAK, REPAIR SAID LEAK. 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. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO VALID PROOF OF ANY CITY OF CHICAGO CERTIFIED MANAGER WAS FOUND UPON INSPECTION. NO CERTIFIED MANAGER WAS PRESENT WHEN COFFEE WITH OPEN MILK IS BEING SERVED AND THE DELI WAS SET UP FOR BREAKFAST EGG DISHES, OMELETS AND SANDWICHES.
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