A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION ON SITE. 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.FOUND 3 COMP SINK NOT MAINTAINED I.E. NO GREASE TRAP CONNECTED,WATER LEAKING AT SAID SINK,MUST PROPERLY INSTALL TO CITY CODE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SPLASHGUARDS AT EXPOSED HANDSINKS MUST BE INSTALLED. Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.ADDITIONAL EXPOSED HANDSINK IS NEEDED FOR HANDWASHING AT DISHROOM REAR AREA. 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.FOUND NO PEST CONTROL CO LOG BOOK ON SITE AS REQUIRED. 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 BACKFLOW PREVENTION DEVICE AT ICE MACHINE,COFFEE EXPRESSO STATION. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.TOILET ROOM MUST BE SELF CLOSING. 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.MUST PROVIDE THERMOMETERS IN ALL COOLERS.
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.ABATED. 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.ABATED. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.ABATED. 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.ABATED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ABATED. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.ABATED. 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.ABATED. 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.ABATED.
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