Adequate and convenient hand washing facilities shall be provided for all employees. THE EXPOSED HAND SINK IS LOCATED IN THE REAR PREP AREA, 25-30 FEET AWAY FROM THE FRONT KITCHEN. INSTALL AN EXPOSED HAND SINK CONVENIENT AND ACCESSIBLE TO THE FRONT KITCHEN. 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. THE PIZZA OVEN IS NOT INSTALLED AND UNABLE TO DETERMINE IT'S WATTAGE AT THIS TIME. INSTALL THE OVEN AS REQUIRED PER CITY CODE (VENTILATION)SO IT CAN BE INSPECTED OR REMOVE THE OVEN. INSTALL A DIPPING WELL TO SERVICE THE ICE CREAM ON THE MENU. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CONNECT AND INSTALL ALL EQUIPMENT NEEDED TO PREPARE ALL OF OUR MENU ITEMS. REMOVE UNNECESSARY EQUIPMENT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. COVE AND SEAL THE BASEBOARDS IN THE FRONT AND REAR PREPARATION AREAS SO THEY ARE SMOOTH AND SANITARY.
A new exposed hand sink has been installed convenient to the front prep area. All unnecessary equipment has been removed at this time. The menu has been changed to reflect the removal of old equipment. The baseboards are now smooth and easily cleanable. The pizza oven and ice cream equipment have been removed from the premises.
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