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CAMINO REAL

4235 W 63RD ST, CHICAGO, IL 60629 · Restaurant

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED DESERT OWN MADE NOT PROPERLY LABELED, INSTRUCTED ON PROPER LABELING IE,ITEM NAME, NAME ADDRESS ZIPCODE, INGREDIENTS ETC.(COPY OF LABELING GIVEN).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY REAR WALK-IN COOLER SSTORAGE SHELVES, INSTRUCTED TO REMOVE RUST. ALSO REMOVE THE PLASTIC SHEET ON THE SAME STORAGE SHELVES. ALSO REMOVE FOIL FROM UNDER FLAT GRILL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING NOT CLEAN REAR STOVE TOP, CHAR GRILL, AND INTERIOR OF FRYER DOOR, INSTRUCTED TO CLEAN. ALSO DEFROST/CLEAN FRONT BOX FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR UNDER THE REAR CHAR GRILL NOT CLEAN, INSTRUCTED TO CLEAN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER INFO.
  3. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • THE BULK FOOD CONTAINERS NOT LABELED IN THE FOOD STORE ROOM. INSTRUCTED TO LABEL THEM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEFROST AND CLEAN THE REACHIN ICE CREAM FREEZER THICK WITH ICE BUILDUP INSIDE IT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • THE UNUSED DOUBLE DOOR COOLER IS IN POOR REPAIR. INSTRUCTED TO REPAIR OR REMOVE IT SO NO INSECT OR RODENT HARBORAGE.
  4. Complaint Re-Inspection

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOOD (YOGURT, CAKES) IN DISPLAY CASE NOT PROPERLY LABELED OR DATED. INSTD TO DO SO. COOKED FOODS NOT PROPERLY LABELED OR DATED. INSTD TO PROPERLY DO SO.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE PROPER BARRIER INBETWEEN EXPOSED HANDSINK AND PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ALL COOLERS INCLUDING COOLERS BEINGS USED FOR DRY STORAGE, NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BEHIND PREP TABLE AND HANDSINK NOT CLEAN, DEBRIS. CLEAN SAME.
  5. Short Form Complaint

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • TOP OF DISPLAY COOLER AT FRONT LINE UNABLE TO MAINTAIN PROPER HOLDING TEMPERATURES, TEMPERATURE RANGING FROM 44.2F-45.4F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO REPAIR/REPLACE SAME, UNIT MUST BE ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. INSTD TO CONTACT HEALTH DEPT. TO REINSPECT UNIT PRIOR TO USING. CITATION ISSUED 7-38-005A CRITICAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES RANGING FROM 44.2F-45.4F IN FRONT COOLER: CUT MELONS, CUT TOMATOES, CUT GREENS, AND CHEESE. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. INSTD TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005A CRITICAL. APPROX 20LBS, $200 VALUE.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • SIDE EXIT AND REAR EXIT DOOR NOT RODENT PROOF, APPROX 1/4 INCH GAP NOTED AT SIDE OF SIDE AND AT BOTTOM CORNERS OF REAR DOOR. INSTD TO RODENT PROOF SAME SO AS TO BE TIGHT FITTING AND NO DAYLIGHT TO BE SEEN. CITATION ISSUED 7-38-020 SERIOUS.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOOD (YOGURT, CAKES) IN DISPLAY CASE NOT PROPERLY LABELED OR DATED. INSTD TO DO SO. COOKED FOODS NOT PROPERLY LABELED OR DATED. INSTD TO PROPERLY DO SO.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE PROPER BARRIER INBETWEEN EXPOSED HANDSINK AND PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ALL COOLERS INCLUDING COOLERS BEINGS USED FOR DRY STORAGE, NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BEHIND PREP TABLE AND HANDSINK NOT CLEAN, DEBRIS. CLEAN SAME.
  6. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOOD (CAKES) IN DISPLAY CASE NOT PROPERLY LABELED OR DATED. INSTD TO DO SO.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE PROPER BARRIER INBETWEEN EXPOSED HANDSINK AND PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ALL COOLERS INCLUDING COOLERS BEINGS USED FOR DRY STORAGE, NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BEHIND PREP TABLE AND HANDSINK NOT CLEAN, DEBRIS. CLEAN SAME. SEAL HOLE PROPERLY IN DINING AREA AND IN HALLWAY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PIPE LEAKING UNDER EXPOSED HANDSINK. REPAIR SAME.
  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SHELVES IN WALK IN COOLER IN NEED OF REPLACING OR REPAIRING. RUSTY. MUST CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FRONT COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE BUILD UP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT IN REAR STORAGE AREA IN NEED OF SHIELDING. MUST CORRET AND MAINTAIN.
  8. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL LONGER FAUCET ON 3 COMP BAR SINK.
  9. Tag Removal

    10 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND MICE ACTIVITY IN REAR STORAGE AREA. 20-25 DROPPINGS NOTED UNDER SHELVES. MUST CLEAN AND SANITIZE ALL AREAS. CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. IMPROPER PEST CONTROL
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL MULTI USE UTENSILS IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST STORE THEM IN A CLEAN SANITIZED LOCATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEW CUTTING BOARDS NEEDED, WORN, DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING TO REMOVE ALL BUILD-UP: ALL COOKING EQUIPMENT, INTERIOR AND EXTERIOR OF ALL REACH IN COOLERS, ALL PREP TABLES, ALL STORAGE SHELVES, AND RUBBER GASKETS IN COOLERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT REAR PREP AREA IN NEED OF CLEANING UNDER AND AROUND ALL COOKING EQUIPMENT, REACH INS TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILING THROUGH OUT REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS IN REAR PREP AREA IN NEED OF PROPER SHEILDING WITH TUBES AND END CAPS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BOTH HOOD VENTILATION UNITS IN NEED OF CLEANING TO REMOVE BUILD UP OF GREASE. MUST INSTALL LONGER FAUCET AT 3 COMP BAR SINK. ALL DISHES ARE WASHED IN REAR 3 COMP SINK. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL UNNECESSARY CLUTTER FROM REAR STORAGE AREA. MUST CLEAN AND ORGANIZE AREA AND MAINTAIN AT ALL TIMES.
  10. Canvass

    12 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. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND PREP COOLER AT IMPROPER TEMPERATURE OF 52.0F DEGREES AIR TEMP. MUST MAINTAIN 40F DEGREES OR BELOW AT ALL TIMES. COOLER IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME. COOLER MAY NOT BE USED UNTIL CORRECTED AND REINSPECTED BY THE CDPH. CONTCT VIA FAX 312-746-4240. REQUESTING REINSPECTION. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED FACILITIES TO MAINTAIN PROPER TEMPERATURE.
    • 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. All hot food shall be stored at a temperature of 140F or higher. THE FOLLOWING FOUND AT IMPROPER TEMPERATURE: BEANS, BEEF, SOUR CREAM, DELI MEAT, HOT DOGS ETC...ALL PRODUCT WAS 55-56F DEGREES. ALL PRODUCT WAS DISCARDED AT THIS TIME. TOTAL VALUE $75.00 30LBS. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE.
    • 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 MICE ACTIVITY IN REAR STORAGE AREA. 20-25 DROPPINGS NOTED UNDER SHELVES. MUST CLEAN AND SANITIZE ALL AREAS. CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. IMPROPER PEST CONTROL.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 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. ALL MULTI USE UTENSILS IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST STORE THEM IN A CLEAN SANITIZED LOCATION.
    • 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. NEW CUTTING BOARDS NEEDED, WORN, DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING TO REMOVE ALL BUILD-UP: ALL COOKING EQUIPMENT, INTERIOR AND EXTERIOR OF ALL REACH IN COOLERS, ALL PREP TABLES, ALL STORAGE SHELVES, AND RUBBER GASKETS IN COOLERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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 THROUGH OUT REAR PREP AREA IN NEED OF CLEANING UNDER AND AROUND ALL COOKING EQUIPMENT, REACH INS TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. Use dustless cleaning methods. WALLS AND CEILING THROUGH OUT REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN REAR PREP AREA IN NEED OF PROPER SHEILDING WITH TUBES AND END CAPS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. BOTH HOOD VENTILATION UNITS IN NEED OF CLEANING TO REMOVE BUILD UP OF GREASE. MUST INSTALL LONGER FAUCET AT 3 COMP BAR SINK. ALL DISHES ARE WASHED IN REAR 3 COMP SINK. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 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. ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE ALL UNNECESSARY CLUTTER FROM REAR STORAGE AREA. MUST CLEAN AND ORGANIZE AREA AND MAINTAIN AT ALL TIMES.
  11. Canvass

    4 infractions

    • 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. FOUND RUSTY SHELVES UNDER THE PREP TABLES AND POT AND PAN STORAGE AREA. INSTD. TO PAINT WITH NON TOXIC PAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN THE TOP SIDES INSIDE THE COOKING EQUIPMENT, INSIDE THE REACHIN COOLERS HOODS PIPES AND FILTERS ABOVE THE COOKING EQUIPMENT. INSTRUCTED THE CLEAN AND SANITIZE ALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods.FOUND LARGE OPENING BEHIND THE WOMENS TOILET. INSTD. TO REPAIR SO NO INSECT ON RODENT HARBORAGE.
    • 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. THE VENTILATION IN THE WOMENS TOILET ROOM NOT WORKING AT ALL AND IN THE MENS TOILET ROOM NOT WORKING PROPERLY VERY LOUD METAL HITTING METAL INSTD TO REPAIR. CLEAN THE VENTS IN THE TOILET ROOMS HAS DIRT BUILDUP. IN THE SECOND PREP AREA EXPOSED HAND SINK LOW WATER PRESSURE AND FRONT AREA 3 COMP SINK LOW WATER PRESSURE. INSTRUCTED TO REPAIR BOTH SINKS SO THEY WORK PRORERLY.