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BULL & BEAR

431 N WELLS ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

BULL & BEAR has been inspected 10 times by Chicago Department of Public Health since February 1, 2011. The most recent inspection, on March 7, 2017, found no infractions.

1 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 9 times across 6 separate inspections, most recently on April 8, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on June 9, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on February 6, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 20, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 20, 2014. For example: TOXIC ITEMS PROPERLY STORED, LABELED AND USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE AND FOOD DEBRIS INSIDE UNUSED 2-DOOR REACH IN PREP COOLER. MUST CLEAN INTERIOR OF ICE MACHINE AND INTERIOR OF UNUSED 2-DOOR PREP COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN POOR REPAIR/SMALL HOLE IN FLOOR OUTSIDE OF PREP AREA WALK IN COOLER. MUST REPAIR FLOOR/FLOOR SURFACE MUST BE SMOOTH AND EASY TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FLOOR BASE/WALL PANELS IN POOR REPAIR AT PREP AREA ADJACENT TO DISHMACHINE. INSTRUCTED MANAGER TO REPAIR DAMAGED FLOOR BASE/WALL PANELS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AN ADDITIONAL EXPOSED HANDWASH BOWL IS NEEDED BY DISHWASH 3-COMPARTMENT SINK, MUST PAINT EXTERIOR OF DISHWASH 3-COMPARTMENT SINK GREASE TRAP/REPLACE GREASE TRAP ALSO MUST INCREASE HOT WATER PRESSURE AT REAR BAR EXPOSED HANDWASH BOWL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • SOME COOLERS MISSING THERMOMETERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR ALL COOLERS.
  3. Canvass

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FINAL SANITIZING RINSE FOR CHLORINE READING AT 0PPM ON THE LOW TEMP DISH MACHINE WHILE THE EMPLOYEE HAS BEEN WASHING THE DISHES. INSTRUCTED MANAGER THAT FINAL SANITIZING READING SHOULD BE 100 PPM FOR THE CHLORINE. CITATION ISSUED CRITICAL 7-38-030. MANAGER CALLED THE ECO LAB TECHNICIAN DURING INSPECTION. CHLORINE FINAL RINSE READING AT 100 PPM ALREADY.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO HAND SOAP ON THE EXPOSED HAND SINK IN THE PREP AREA AND NO PAPER TOWEL ON THE HAND SINK BEHIND THE BAR. EMPLOYEES HAD BEEN SERVING FOODS SINCE 11:30AM. CITATION ISSUED CRITICAL 7-38-030. MANAGER ASKED THE EMPLOYEE TO PUT HAND SOAP AND PAPER TOWEL ON THE HAND SINKS DURING INSPECTION. CITATION ISSUED 7-3-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKET ALONG THE DOOR OF THE 3 DOOR PREP COOLER RIPPED OFF. MUST REPAIR AND MAINTAIN. MUST RE CAULK ALONG THE THE SPLASH GUARD OF THE 3 COMPARTMENT SINK, EXPOSED HAND SINK AND MOP SINK. CAULK WORN OUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED CEILING PANEL ABOVE THE 3 COMPARTMENT SINK. MUST REPLACE/REPAIR AND MAINTAIN. MUST CLEAN IN DETAIL BOTH VENT COVER IN BOTH WASHROOMS. MUST CLEAN IN DETAIL THE SOLID LIGHT SHIELD IN THE PREP AREA AND MAINTAIN. LOOSE BASEBOARD UNDER THE EXPOSED HAND SINK. MUST REPAIR/RE GLUE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD ON THE LIGHT BULB ABOVE THE PREP AREA/COOK LINE AND LIGHT SHIELD IN THE PREP AREA INSIDE THE WALK IN COOLER. MUST PROVIDE LIGHT SHIELD. BROKEN SOLID LIGHT SHIELD ALSO IN THE PREP AREA. MUST REPLACE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • VENTILATION IN BOTH WASHROOMS NOT WORKING. MUST REPAIR AND MAINTAIN. MUST INSTALL A BACK FLOW PREVENTER DEVICE ON THE MOP SINK FAUCET.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WASH CLOTH FOR WIPING THE TOP OF THE PREP COOLER, CHOPPING BOARD, COOKING EQUIPMENT, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED ON A SEAPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.
  4. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURES OF TWO SERVICE COOLER AT SERVING LINE OF THE BASEMENT FOOD PREP AREA TO BE IMPROPER AT 47F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT ARE MAINTAINING PROPER TEMPERATURES OF 40F OR BELOW. PREMISES HAS A WALK IN COOLER MAINTAINING TEMPERATURE OF 40F. MANAGER IMMEDIATELY CALLED FOR REPAIRS. INSTRUCTED TO MONITOR AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION 37-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER BETWEEN 44F TO 52F. SALSA 47.4,AVOCADO 47.5, BEEF 47.4,CHICKEN 45.2F, PASTA 48.7F,CHICKEN 52,7F,SALAMI 46.7F,TURKEY BURGER 46.0F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 38LBS OF PRODUCTS WORTH $102 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR COOLERS AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION 37-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED TOXIC CHEMICALS AROUND, UNDERNEATH SHELVE DIRECTLY ABOVE PREP LINE AND BEHIND LID OF SERVICE COOLER. DUE TO HEAT FROM UNIT ONE OF THE PRODUCTS POPPED OFF FROM THE WALL AND FELL INSIDE FOOD AT THE SERVING LINE. PEST CONTROL TECHNICIAN ON SITE IMMEDIATELY REMOVED ALL CHEMICAL FROM THE FOOD PREP AREA (SHELVINGS)SERVING LINE. INSTRUCTED NOT TO STORE ANY CHEMICALS AROUND FOOD PREP AREAS. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A).
    • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
      • NOTED TOXIC CHEMICALS (MAX FORCE) UNDERNEATH SHELVINGS AND BEHIND LID OF SERVICE COOLER AND NEST TO SERVING PLATES NOT INVERTED AT THE SERVICE COOLER SERVING LINE AT THE BASEMENT FOOD PREP AREA. PEST CONTROL COMPANY ON SITE STATED THAT THEY PLACED THEM THERE. TECH IMMEDIATELY REMOVED PRODUCTS AND DISPOSED OF THEM. INSTRUCTED TO NEVER PLACE TOXIC CHEMICALS AROUND FOOD AT ANY TIME. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED ASSORTED MULTI USE UTENSILS (PLATES, BOWL, CUPS, GLASSES ETC) ON SHELVING AT THE SERVING LINE AT THE BAR NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED LOOSE LID FOR THE SERVICE COOLER AND GASKET INSIDE THE SAME IN POOR REPAIRS. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS AT THE REAR DRY STORAGE WHERE BEER KEGS ARE STORED.
  5. Canvass

    4 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO HAND SOAP NOR PAPER TOWELS PROVIDED FOR BOTH EMPLOYEES TOILET ROOMS. INSTRUCTED MGR TO PROVIDE AT ALL TIMES DURING OPERATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE SCOOP HOLDER MOUNTED PERMENENTLYNON WALL, INSTRUCTED TO REMOVE SO IT CAN BE WASHED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL COVERINGS NOT MOUNTED PROPERLY, INSTRUCTED MGR TO REPAIR SO NO CREVICES ON WALLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CONDENATION WASTE WATER DRAINING IN HAND SINK, INSTRUCTED TO REROUTE TO FLOOR DRAIN.
  6. Tag Removal

    1 infraction

    • 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. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING AT IMPROPER TEMPERATURES INSIDE OF THE 2 COOLERS THAT WERE TAGGED HELD FOR INSPECTION ON 6/9/11: BLACK BEANS AT 48F, HEAVY CREAM AT 47F, SALAD DRESSINGS AT 44-48F, PICO DE GALLO SALSA AT 45F, VARIOUS SLICED AND SHREDDED CHEESES AT 46-48F, CALAMARI AT 47F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $40. CRITICAL VIOLATION 7-38-005A.
  7. Complaint Re-Inspection

    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. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. BOTH PREP COOLERS THAT WERE PREVIOUSLY TAGGED HELD FOR INSPECTION ON 6/9/11 WERE IN USE TO STORE POTENTIALLY HAZARDOUS FOODS. BOTH COOLERS HAD AN AIR TEMPERATURE BETWEEN 50-52F. COOLERS REMAIN HELD FOR INSPECTION. MUST KEEP EMPTY UNTIL BOTH COOLERS ARE MAINTAINED BELOW 40F. CRITICAL VIOLATION 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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS: FISH AT 52F, HUMMUS AT 49F, SHRIMP AT 56F, COOKED BLACK BEANS AT 54F, GUACAMOLE AT 48F, RACH DRESSING AT 50F, CALAMARI AT 57F, CHICKEN WINGS AT 60F, SKIRT STEAK AT 51F, COOKED PASTA AT 54F, HEAVY CREAM AT 50F. MANAGEMENT VOLUNTARILY DISCARDED 70# OF FOOD WORTH $500. CRITICAL VIOLATION 7-38-005A.
  8. Complaint

    5 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. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 2 OF THE PREP LINE COOLERS WITH AN AIR TEMPERATURE OF 46F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. BOTH UNITS WERE TAGGED HELD FOR INSPECTION. MUST MAINTAIN BOTH COOLERS BELOW 40F. CRITICAL VIOLATION 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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED CHICKEN WINGS AT 60F, STEAK AT 55F, FISH AT 55F, CALAMARI AT 53F, HUMMUS AT 50F, CUT VEGETABLES AT 50F. MANAGEMENT VOLUNTARILY DISCARDED 60# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.
    • 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. OBSERVED LIVE FRUIT FLIES BEHIND THE BARS AND IN THE PREP AREA. OBSERVED OVER 10 LIVE FRUIT FLIES. ADDITIONAL PEST CONTROL SERVICE IS NEEDED. SERIOUS VIOLATION 7-38-030.
    • 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 REWRAP THE BEER LINES BEHIND THE REAR BAR.
    • 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 REPAIR THE OPENINGS IN THE WALL BEHIND THE SPRAY SINK NEXT TO THE DISHMACHINE.
  9. Suspected Food Poisoning Re-inspection

    4 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM 2/1/11 NOT CORRECTED: 18/01- OBSERVED LIVE FRUIT FLIES BEHIND THE BARS, BEVERAGE SERVICE STATION AND IN THE BASEMENT PREP AREA. APPROXIMATELY 35 LIVE FRUIT FLIES WERE OBSERVED. ORKIN PEST CONTROL WAS ONSITE TO HELP ELIMINATE AND MINIMIZE THE PEST PROBLEM. AREA BEHIND THE BARS WERE CLEANED AND SANITIZED. CRITICAL VIOLATION 7-42-090.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • SEE VIOLATION #14.
    • 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. MUST REGROUT THE FLOOR TILES BEHIND THE BAR AND REPLACE WHERE MISSING. SEAL THE GAPS BETWEEN THE FLOOR AND WALLS BEHIND THE BARS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE THE CRACKED LIGHT SHIELDS IN THE PREP AREA.
  10. Suspected Food Poisoning

    4 infractions

    • 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. OBSERVED LIVE FRUIT FLIES BEHIND THE MAIN BAR AND IN THE BEVERAGE SERVICE STATION. OBSERVED APPROXIMATELY 30 LIVE FRUIT FLIES ON THE WALLS BEHIND THE MAIN BAR AND IN THE BEVERAGE SERVICE STATION. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 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. MUST REGROUT THE FLOOR TILES BEHIND THE BAR AND REPLACE WHERE MISSING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE THE CRACKED LIGHT SHIELDS IN THE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LOW HOT WATER PRESSURE AT THE PREP AREA EXPOSED HANDSINK NEAR THE OFFICE. MUST REPAIR HOT WATER HANDLE.

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