Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL BAR GLASSWARE AT 2ND FLOOR BARS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD-UP FROM FIRE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL TABLES, COUNTERS, ICE MACHINES ARE IN NEED OF DETAIL CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING IN CORNERS UNDER AND AROUND EQUIPMENT. MUST CLEAN AND MAINTAIN. The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. HOLES IN VARIOUS AREAS IN NEED OF SEALING. HOLE IN CEILING IN CLOSET TO ROOF IN NEED OF SEALING. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. HANDSINKS NEEDED AT BARS. MUST INSTALL. 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. BASEMENT STORAGE AREA IN NEED OF CLEANING AND ORGANIZING. MUST CLEAN AND MAINTAIN.
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