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.DISHWASHING FACILITIES NOT PROPERLY DESIGNED.MUST INSTALL AN ATTACHED DRAIN BOARD AT 3COMP SINK IN MAIN KITCHEN AREA 1ST FLOOR.NO CITATION ISSUED. PREMISES NOT OPEN AND OPERATING. 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.MUST INVERT ALL MULTI-USE UTENSILS TO PREVENT FROM CONTAMINATION UNTIL USE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST SEAL HOLES AT FLOOR IN BASEMENT STORAGE AREA TO PREVENT PEST ENTRY. 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 REPAIR OR REPLACE COLD WATER FAUCET HANDLE AT EXPOSED HAND SINK IN THE FRONT BAR AREA.MUST PROVIDE 3 SINK STOPPERS AT MAIN KITCHEN 3COMP SINK. Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST PROPERLY STORE ICE SCOOPER IN AN ICE RECEPTACLE AT ALL TIMES. The walls and ceilings shall be in good repair and easily cleaned.MUST PROVIDE WALL COUVINGS AT WALLS AROUND OVEN AREA AND UNDER 3COPM SINK IN BASEMENT. MUST PROVIDE DOOR TO COVER OPENING AT WALL ABOVE 3COMP SINK IN BASEMENT. All food should be properly protected from contamination during storage, preparation, display, service, and transportation.MUST FINISH CEILING AT BASEMENT FOOD PREP AREA FOR FOOD TO BE PROPERLY PROTECTED FROM CONTAMINATION.NO CITATION ISSUED. PREMISES NOT OPEN AND OPERATING.
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