LE FLEUR DE LIS

301-303 E 43RD ST, CHICAGO, IL 60653 · Restaurant

13 inspections

1. Canvass19 août 2013

   0 infraction

2. Réinspection de la plainte11 mai 2012

   3 infractions

   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • PAINT FLOORS IN LIGHT COLOR IN REAR STORAGE AREA (CHIPPED PAINT). FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. FLOORS NEED CLEANING ALONG WALLS AND IN ALL CORNERS IN PREP AREA.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • REPLACE MISSING OUTLET COVER ON WALL IN REAR PREP AND DINING AREAS. SEAL OPENINGS AROUND OUTLETS ALONG WALLS IN DINING AREA. REMOVE PEELING PAINT ON WALLS IN DINING AREA.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • EXTEND WASTE LINE OF REACH-IN COOLER TO FLOOR DRAIN.
3. Plainte4 mai 2012

   11 infractions

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • IMPROPER TEMPERATURE OF REACH-IN COOLER 49.6F. INSTRUCTED MANAGER TO REPAIR COOLER AND MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • IMPROPER TEMPERATURE OF RAW CHICKEN 49.3F AND FISH 49.9F STORED IN REACH-IN COOLER. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST BE 40F OR BELOW. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • WEST DOOR NOT RODENT PROOFED 1/4" GAP ON BOTTOM OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATIONS NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO FROM REPORT #673280 ON 1-24-12. 32 FOUND INTERIOR OF COOLERS NOT CLEAN. 33 CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, HOLDING UNITS, STEAM TABLES, FRYERS, FRYER CABINETS, COOKING EQUIPMENT, SINKS, VENTILATION HOOD (FOOD DEBRIS, GREASE BUILDUP). 34 REPLACE ALL DAMAGED AND MISSING FLOOR TILES IN KITCHEN. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS. 35 WALLS NEED CLEANING AND PAINTING IN PREP AND STORAGE AREAS (SPILLS, STAINS, ETC). 28 REPAIR LEAKING DRAINPIPE ON 3-COMP SINK AND PROVIDE ADEQUATE STOPPERS. FOUND HANDLE AT SINK LOOSE AT MEN EMPLOYEE RESTROOM. 41 REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN PREP AND STORAGE AREAS TO PREVENT PEST HARBORAGE. ORGANIZE ALL STORAGE AREAS. 43 PROPERLY STORE ICE SCOOP AND WASH CLOTHS IN SANITIZING SOLUTION. SERIOUS VIOLATION 7-42-090 CITATION ISSUED.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • FOUND INTERIOR OF COOLERS NOT CLEAN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, HOLDING UNITS, STEAM TABLES, FRYERS, FRYER CABINETS, COOKING EQUIPMENT, SINKS, VENTILATION HOOD (FOOD DEBRIS, GREASE BUILDUP).
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • REPLACE ALL DAMAGED AND MISSING FLOOR TILES IN KITCHEN. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. ELEVATE ALL STOCK, POP DISPENSER UNITS, ETC OF FLOOR IN STORAGE AREAS.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • WALLS NEED CLEANING AND PAINTING IN PREP AND STORAGE AREAS (SPILLS, STAINS, ETC). REPLACE MISSING OUTLET COVER ON WALL IN REAR PREP AREA. SEAL OPENINGS AROUND OUTLETS ALONG NORTH WALL IN DINING AREA. REMOVE PEELING PAINT ON WALLS IN DINING AREA.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • REPAIR LEAKING DRAINPIPE ON 3-COMP SINK AND PROVIDE ADEQUATE STOPPERS. FOUND HANDLE AT SINK LOOSE AT MEN EMPLOYEE RESTROOM.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN PREP AND STORAGE AREAS TO PREVENT PEST HARBORAGE. ORGANIZE ALL STORAGE AREAS.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • PROPERLY STORE ICE SCOOP AND WASHCLOTHS IN SANITIZING SOLUTION.
4. Canvass12 mars 2012

   0 infraction

5. Short Form Complaint24 janv. 2012

   7 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • FOUND INTERIOR OF COOLERS NOT CLEAN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, HOLDING UNITS, STEAM TABLES, FRYERS, FRYER CABINETS, COOKING EQUIPMENT, SINKS, VENTILATION HOOD (FOOD DEBRIS, GREASE BUILDUP)
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE ALL DAMAGED AND MISSING FLOOR TILES IN KITCHEN. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. ELEVATE ALL STOCK OF FLOOR IN STORAGE AREAS.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • The walls and ceilings shall be in good repair and easily cleaned. WALLS NEED CLEANING AND PAINTING IN PREP AND STORAGE AREAS (SPILLS, STAINS, ETC)
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • 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. REPAIR LEAKING DRAINPIPE ON 3-COMP SINK AND PROVIDE ADEQUATE STOPPERS. FOUND HANDLE AT SINK LOOSE AT MEN EMPLOYEE RESTROOM. PROPERLY CONNECT WASTE LINE FROM POP MACHINE AND ICE MACHINE TO FLOOR DRAIN CURRENTLY DRAINING IN BUCKET.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • 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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN PREP AND STORAGE AREAS TO PREVENT PEST HARBORAGE. ORGANIZE ALL STORAGE AREAS.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PROPERLY STORE ICE SCOOP AND WASHCLOTHS IN SANITIZING SOLUTION.
6. Plainte23 nov. 2011

   3 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • FOUND INTERIOR OF COOLERS NOT CLEAN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FOUND FLOORS NOT SWEPT AT REAR STORAGE AREAS.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • FOUND HANDLE AT SINK LOOSE AT MEN'S EMPLOYEE RESTROOM.
7. Plainte17 nov. 2011

   0 infraction

8. Plainte13 oct. 2011

   0 infraction

9. Short Form Complaint13 déc. 2010

   6 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 10LBS OF COOKED RICE AND 6LBS OF COOKED MASHED POTATOES AT IMROPER TEMPERATURES RANGING BEWTWEEN 65-102 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS HOT FOODS AT 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A.
   • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
     • NO SOAP OR SANITARY HAND DRYING DEVICE AT BAR EXPOSED HAND BOWL AND NO SANITARY HAND DRYING DEVICE AT EXPOSED HAND BOWL IN PREP AREA. ALSO,HAND WASHING FACILITIES NOT READILY ACCESSIBLE. FOUND EXPOSED HAND BOWL BEHIND FRONT BAR OBSTRUCTED BY A CUTTING BOARD AND UTENSILS. EXPOSED HAND BOWL IN PREP AREA WAS COMPLETELY WRAPPED WITH PLASTIC WRAP AND NOT ACCESSIBLE FOR HAND WASHING. MUST REMOVE SO THAT HAND WASHING FACILITIES ARE READILY ACCESSIBLE AND MUST PROVIDE SOAP AND A SANITARY HAND DRYING DEVICE AT HANDWASHING FACILITIES AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030.
   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • MUST DETAIL CLEAN FLOORS AND REMOVE FOOD DEBRIS. MUST SEAL ALL OPENINGS ALONG FLOOR BASES IN DINING AREA AND THROUGHOUT ALL REAR STORAGE AREAS. MUST REPAINT FLOORS WHERE PEELING IN REAR STORAGE AREAS AND MAKE SMOOTH AND EASILY CLEANABLE.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • REPAIR LEAK UNDER ONE COMPARMENT SINK.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • MUST REMOVE CLUTTER FROM REAR STORAGE AREAS AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR TO PREVENT INSECT AND RODENT HARBORAGE.
10. License Re-Inspection21 oct. 2010

    0 infraction

11. License Re-Inspection20 oct. 2010

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. WALK IN COOLER HAS AN IMPROPER INTERNAL TEMPERATURE RANGING BETWEEN 48-52 DEGREES F. MUST REPAIR OR ADJUST SO THAT COOLER IS MAINTAINED AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 57 LBS OF CHEESE,CRAWFISH TAIL MEAT,RIB EYE STEAKS AND UNSALTED BUTTER AT IMPROPER TEMPERATURES RANGING BETWEEN 45-48 DEGREES F. MUST MAINTAIN POTETIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
12. License Re-Inspection15 oct. 2010

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST TURN ALL COOLERS AND HOT HOLDING EQUIPMENT ON TO VERIFY THAT THEY WORK PROPERLY AND MAINTAIN 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. 7-38-005A
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL A WASHBOWL IN MENS WASHROOM WITH HOT AND COLD RUNNING WATER. (COMPLETELY INSTALL INCLUDING FAUCET HANDLES)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EXIT DOORS ON SITE NOT INSECT AND RODENT PROOF AND NO PEST CONTROL LOG BOOK AVAILABLE. MUST SEAL DOORS AROUND ALL FOUR SIDES AND MAKE INSECT AND RODENT PROOF. (SEAL RIGHT SIDE OF SIDE DOOR AND SMALL OPENINGS ALONG BOTTOM OF FRONT DOOR)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF ALL COOLERS, OVENS AND SINKS AND REMOVE DIRT,GRIME AND OTHER DEBRIS. ALSO DETAIL CLEAN INTERIOR OF ICE MACHINE AND TOILETS IN WASHROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROPERLY EXTEND THE STEAM TABLE WASTE LINE OVER A FLOOR DRAIN. (OPEN DRAIN AND PROVIDE A DRAIN COVER) FINISH INSTALLING SODA LINES IN PREP AREA WITH PROPER BACK FLOW DEVICE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL EXTREME CLUTTER FROM REAR HALLWAY,PREP AND STORAGE AREAS. MUST STORE ALL ITEMS 6 INCHES OFF FLOOR AND REMOVE ALL UNUSED EQUIPMENT. MUST PROVIDE MORE ADEQUATE SHELVING RACKS ON SITE TO STORE DRY GOODS AND PAPER PRODUCTS.
13. License4 oct. 2010

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST TURN ALL COOLERS AND HOT HOLDING EQUIPMENT ON TO VERIFY THAT THEY WORK PROPERLY AND MAINTAIN 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. 7-38-005A
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • 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 RUNNING WATER ON SITE AT THIS TIME. MUST PROVIDE.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. MUST INSTALL A WASHBOWL IN MENS WASHROOM WITH HOT AND COLD RUNNING WATER.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND EXIT DOORS ON SITE NOT INSECT AND RODENT PROOF AND NO PEST CONTROL LOG BOOK AVAILABLE. MUST SEAL DOORS AROUND ALL FOUR SIDES AND MAKE INSECT AND RODENT PROOF. MUST ALSO PROVIDE A COMPLETE PEST CONTROL LOG BOOK. 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE PEELING PAINT FROM CEILING ON INTERIOR OF WALK IN FREEZER AND REPAINT. MUST PROVIDE SHELVES ON INTERIOR OF COOLERS WHERE MISSING. MUST PROVIDE COVER AT ICE MACHINE WHERE MISSING. SEAL OPENINGS AROUND ELECTRICAL OUTLET COVERS IN WOMENS WASHROOM,BEHIND BAR AND THROUGHOUT WHERE NEEDED. MUST REMOVE ALL HANGING WIRES IN REAR STORAGE ROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN INTERIOR OF ALL COOLERS, OVENS AND SINKS AND REMOVE DIRT,GRIME AND OTHER DEBRIS. ALSO DETAIL CLEAN INTERIOR OF ICE MACHINE AND TOILETS IN WASHROOMS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS ON INTERIOR OF WALK IN COOLER AND IN REAR HALLWAY NOT SMOOTH AND EASILY CLEANABLE. MUST MAKE FLOORS SMOOTH AND EASILY CLEANABLE. MUST INSTALL BASEBOARDS ALONG WALLS BEHIND BAR AREA,REAR STORAGE ROOM AND THROUGHOUT WHERE NEEDED. ALSO SEAL ALL OPENINGS ALONG WALLS IN REAR AREAS NEAR HOT WATER HEATER AND GREASE RECEPTACLES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS IN EXPOSED BRICK BETWEEN WASHROOMS AND ALSO SEAL WITH A NON TOXIC SEALANT TO MAKE SMOOTH AND EASILY CLEANABLE. MUST SEAL OPENINGS IN CEILING ABOVE WALK IN COOLER AND FREEZER AND IN REAR EXIT DOORWAY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE MORE ADEQUATE LIGHTING OVER REAR PREP AND DISHWASHING AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF CLOSING DEVICE ON WASHROOM DOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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 A BACKFLOW DEVICE AT MOP SINK. MUST ALSO INSTALL A SPLASH GUARD BETWEEN MOP SINK AND 1 COMPARTMENT SINK THAT IS SMOOTH AND EASILY CLEANABLE. MUST REPAIR LEAKY FAUCET AND BROKEN STOPPER AT 3 COMPARTMENT SINK IN PREP AREA. MUST REPAIR VENTILATION IN WOMENS WASHROOM AND OVER COOKING EQUIPMENT. MUST PROPERLY EXTEND THE STEAM TABLE WASTE LINE OVER A FLOOR DRAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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. MUST PROVIDE A THERMOMETER FOR THE INTERIOR OF ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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 REMOVE ALL EXTREME CLUTTER FROM REAR HALLWAY,PREP AND STORAGE AREAS. MUST STORE ALL ITEMS 6 INCHES OFF FLOOR AND REMOVE ALL UNUSED EQUIPMENT. MUST PROVIDE MORE ADEQUATE SHELVING RACKS ON SITE TO STORE DRY GOODS AND PAPER PRODUCTS.