In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. INSTRUCTED MANAGER TO INSTALL MOPSINK FOR PROPER WASTE WATER DISPOSAL (WITH BACKFLOW PREVENTER DEVICE). All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. INSTRUCTED TO PROVIDE LICENSED PEST CONTROL LOGBOOK WITH WITH CURRENT SERVICE, SERVICE AGREEMENT, CHEMICAL USED ETC. ---- INSTRUCTED TO RODENT PROOFED BOTTOM OF REAR DOOR LEADING TO BASEMENT. All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND SOME FLOOR TILES IN REAR AREA IN POOR REPAIR. INSTRUCTED TO FIX OR REPLACE. ---- INSTRUCTED TO INSTALL FLOOR BASEBOARD IN REAR BY WASHROOM AREA. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. NOTED SOME FLOOR TILES IN REAR AREA IN POOR REPAIR. INSTRUCTED TO FIX OR REPLACE.---- INSTRUCTED TO INSTALL FLOOR BASEBOARD AROUND REAR BY WASHROOM AREA. INSTRUCTED TO INSTALL SELF CLOSING DEVICE AT WASHROOM DOOR. 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. INSTRUCTED TO INSTALL VENTILATION INSIDE 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. INSTRUCTED TO STORE ALL ITEMS 6' OFF THE FLOOR FOR EASY ACCESS ON CLEANING. 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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
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