All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.INTERIOR CABINETS BENEATH 3 COMP SINK IN KITCHEN REQUIRES A DETAIL CLEANING. 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.MUST REMOVE ALL CLUTTER IN STORAGE AREAS. 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.FOUND WATER LEAKING AT PIPE BENEATH 3 COMP SINK IN KITCHEN.
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