All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL COOLERS/COLD UNITS MUST BE AT 40F OR BELOW. Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE SOAP AND PAPER TOWELS AT WASHROOM HAND WASHING BOWL. All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER, MUST PROVIDE HOT/COLD RUNNING WATER UPON REINSPECTION. 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 3PART SINK FAUCET. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF-CLOSING DEVICE FOR WASHROOM DOOR. The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS ON WALLS AND REPAIR AND PAINT WALLS WHERE NEEDED, INCLUDING WASHROOM WALLS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE BROKEN AND MISSING FLOOR TILES THRU-OUT, CLEAN FLOORS AND SEAL/OR PAINT RAW WOOD FLOOR AT FRONT SERVING AREA, BEHIND COUNTER. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; DISPLAY SHELVES AND TABLES, 3PART SINK, COOLERS, CHEST FREEZER, TOILET BOWL AND STORAGE CASES.
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