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 SEAL TOP AREA OF 3 COMPARTMENT SINK, AND RESTRICT OVER FLOWING SINK 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 RESTRICT STORING STOCK AND EQUIPMENT IN BASEMENT STORAGE AREA CLOSE TO WALL AREA, MUST STORE ALL ITEMS 6 INCHES FROM WALL AND ELEVATE 6 INCHES FROM FLOOR The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, FIRST FLOOR AND BASEMENT AREA All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE HANDLES FOR COOLER AND FREEZER DOORS
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