All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE A THERMOMETER TO THE 3 DOOR COOLER. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. NO UTILITY MOP SINK ON SITE. INSTRUCTED TO PROVIDE UTILITY SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. NOTE:-(NEED TO PROVIDE A EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE IF YOU ARE GOING TO SELL FRUITS, VEGETABLES, MILK AND RAW MEATS)
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