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 INSTALL ARM NOZZLE ON KITCHEN THREE COMPARTMENT SINK TO EXTEND TO ALL THREE COMPARTMENTS WITH HOT/COLD RUNNING WATER. SINK MAINTAINS SPRAY NOZZLE ONLY AT THIS TIME. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE TINFOIL AS LINER FOR SHELVING THROUGHOUT KITCHEN. 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 NOT RE-USE DISPOSABLE FOOD STORAGE PLASTIC BAGS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR MICROWAVE OVEN MUST CLAN.
EXCESSIVE ICE BUILDUP IN THE BASEMENT CHEST FREEZER. MUST DEFROST AND MAINTAIN THE FREEZER. DETAIL CLEAN THE EXTERIOR OF THE GREASE TRAP, TOP AND SIDES OF COOKING EQUIPMENT, INTERIOR OF MICROWAVE. MUST REGROUT THE WALL TILES ABOVE AND AROUND THE DISHMACHINE.
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