All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//MUST HAVE COOLER ON AT TEMP AT 40F OR BELOW 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.//NO PEST CONTROL LOG BOOK OR SERVICE ON PREMISES The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.//NO OUT SIDE DUMPSTER OR GARBAGE CAN OUT SIDE FOR BUSINESS. All dishwashing 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.//INSTRUCTED MGMT TO REPAIR 3COMP. SINK OBSERVED WAST WATER BACKING UP INTO 1ST & 3RD SINK WHEN RELISED FROM 2ND(MIDDLE) SINK. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST PAINT ALL RAW WOODEN FRAM & SHELVES IN STORE. The walls and ceilings shall be in good repair and easily cleaned.//MUST PAINT REAR WALL NEXT TO 3COMP SINK. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.//MUST INSTALL SELF CLOSEING DOOR ON RESTROOM. 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 INSTALL UTILITY SINK ON PREMISES.
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