All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN THE CABINETS AND STORAGE SHELVES IN STORE ROOM AND RESOURCE CLASSROOM. 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.SECURE ALL TOILET SEATS THAT ARE LOOSE THROUGHOUT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.ELEVATE STORAGE OFF FLOORS/RUGS,STORAGE BOXES,SUPPLIES IN ENGINEERS STORAGE AREA. 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.REPAIR FAUCET HOT WATER HANDLE,HARD TO OPEN.MUST REPAIR.
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