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DeLux Bar & Grill

669 N MILWAUKEE AVE, CHICAGO, IL 60642 · Restaurant

Inspection summary

DeLux Bar & Grill has been inspected 11 times by Chicago Department of Public Health since January 6, 2010. The most recent inspection, on September 29, 2016, found no infractions.

2 of 11 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, Food source, labelling and allergens 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 5 times across 3 separate inspections, most recently on July 9, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on August 31, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on August 31, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on June 23, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 November 14, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. PREMISES SERVES HAMBURGERS, SOUP, CHICKEN, ETC. MANAGEMENT INSTRUCTED THAT CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SCRAPE AND REPAINT THE WALLS IN THE FOOD PREP AREA WITH CHIPPED PAINT.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
  3. Canvass

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED THE EXPOSED HANDWASHING SINK REMOVED FROM THE BAR AREA. MANAGEMENT INSTRUCTED TO REINSTALL THE HANDWASHING SINK IN THIS AREA. CRITICAL VIOLATION 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (SOUP AT 167.9F) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #1490240 ON 7/1/14 NOT CORRECTED: 32/01 - INSTALL SPLASH GUARD BETWEEN EXPOSED SINK AND FRYER. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE PREPARED FOODS IN THE COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLER AND STAINLESS STEEL SHELVING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR DRAINS IN THE FOOD PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SCRAPE AND REPAINT THE WALLS IN THE FOOD PREP AREA WITH CHIPPED PAINT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES. MUST PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
  4. Canvass Re-Inspection

    8 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL UTENSILS IN WAIT STATION TO PROTECT FROM CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL SPLASH GUARD BETWEEN EXPOSED SINK AND FRYER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, COOLERS, AND FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, STORAGE, AND BAR AREAS. CLEAN ALL FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL LOOSE BASEBOARDS ALONG WALLS IN PREP AREA AND NEAR WALK-IN COOLER. SECURE CEILING TILES IN MEN WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE CRACKED LIGHT SHIELD IN PIZZA PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING DRAINPIPE UNDER REAR 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  5. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • REAR DOOR NOT RODENT PROOFED 1/4" GAP ON BOTTOM OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. OBSERVED SEVERAL FLYING INSECTS IN PREP, BAR, AND WASHROOM AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN, AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL UTENSILS IN WAIT STATION TO PROTECT FROM CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, COOLERS, AND FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, STORAGE, AND BAR AREAS. CLEAN ALL FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL LOOSE BASEBOARDS ALONG WALLS IN PREP AREA AND NEAR WALK-IN COOLER. SECURE CEILING TILES IN MEN WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE CRACKED LIGHT SHIELD IN PIZZA PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING DRAINPIPE UNDER REAR 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  6. Canvass Re-Inspection

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL COOKED FOOD ITEMS INSIDE THE WALK-IN COOLER
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE 3 STOPPERS AT THE 3 COMPARTMENT SINK ALSO MUST REMOVE STAINES FOM CUTTING BOARDS IN THE PREP AREAS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE BOTTOM COMPARTMENT OF THE DEEP FRYER HAS HEAVY GREASE BUILD-UP INSIDE COMPARTMENT,CLEAN EXTERIOR OF LIGHTSHIELD COVERS ABOVE STOVE ALSO CLEAN FILTERS ANOVE STOVE OF GREASE BUILD-UP
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS BEHIND ALL COOKING EQUIPMENT IN THE FRONT PREP SERVING LINE ALONG WALL BASE AND CORNERS ESPECIALLY BEHIND THE DEEP FRYER HAS GREQASE ON FLOOR ALSO CLEAN FLOOES INSIDE THE WALK-IN COOLER IN REAR OF PREMISES ALONG WALL BASE AND CORNERS ALSO FLOORS NEED TO BE SMOOTH AND EASILY CLEANABLE IN REAR OF PREMISES
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE WALK-IN COOLER IN REAR OF PREMISES
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE IN FRONT PREP AREA
  7. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • AIT TEMPERATURE TAKEN OF (1) PREP CHEST COOLER IN REAR PREP AREA WAS 62.6F WHICH HAD POTENTIALLY HAZARDOUS FOOD INSIDE COOLER ALSO (2) PREP CHEST COOLERS AT THE FRONT PREP SERVING LINE.AIR TEMPERATURES WERE 47.8F AND 62.3F AT BOTTOM OF CHEST COOLERS ,COOLERS HAD POTENTIALLY HAZARDOUS FOODS ON TOP OF SERVING LINE OF COOLER WHICH WHERE ON ICE AT THIS TIME OF INSPECTION TEMPERATURES WHERE AT PROPER TEMPERATURE AT THIS TIME OF INSPECTION FOOD ITEMS WERE MOVE TO THE WALK-IN COOLER ALL (3) COOLERS WILL BE TAGED INSTRUCTED NOT TO USE COOLERS MUST FAX LETTER FOR TAG REMOVAL WHEN COOLERS ARE REPAIRED FAX# 312-746-4240 ATTENTION ARLEEN LOPEZ,SUPERVISOR CITATION ISSUED 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INTERNAL TEMPERATURES TAKEN OF POTENTIALLY HAZARDOUS FOODS INSIDE 1 PREP CHEST COOLER IN REAR RANGE FROM 45.6F TO 49.9F FOOD ITEMS WERE SHREDDED MOZZARELLA CHEESE,BUFFALO MOZZARELLA,MUSHROOMS,SLICED ONIONS,PEPPERION,PIZZAA SAUCE,AND HAM FOOD ITEMS WERE DENATURED AND DESTROYED AT THIS TIME OF INSPECTION TOTAL WEIGHT 10LBS AND TOTAL COST $15.53 CITATION ISSUED 7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL COOKED FOOD ITEMS INSIDE THE WALK-IN COOLER
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE 3 STOPPERS AT THE 3 COMPARTMENT SINK ALSO MUST REMOVE STAINES FOM CUTTING BOARDS IN THE PREP AREAS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE BOTTOM COMPARTMENT OF THE DEEP FRYER HAS HEAVY GREASE BUILD-UP INSIDE COMPARTMENT,CLEAN EXTERIOR OF LIGHTSHIELD COVERS ABOVE STOVE ALSO CLEAN FILTERS ANOVE STOVE OF GREASE BUILD-UP
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS BEHIND ALL COOKING EQUIPMENT IN THE FRONT PREP SERVING LINE ALONG WALL BASE AND CORNERS ESPECIALLY BEHIND THE DEEP FRYER HAS GREQASE ON FLOOR ALSO CLEAN FLOOES INSIDE THE WALK-IN COOLER IN REAR OF PREMISES ALONG WALL BASE AND CORNERS ALSO FLOORS NEED TO BE SMOOTH AND EASILY CLEANABLE IN REAR OF PREMISES
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE WALK-IN COOLER IN REAR OF PREMISES
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST DTORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE IN FRONT PREP AREA
  8. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Wash,rinse,sanitize the shelvings inside the walk-in-cooler,manual can opener and housing attached at cookline.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Clean and maintain the floors and baseboards in the kitchen areas so they are smooth and sanitary from corner to corner and elevate threshold at rear exit door.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom and repair wall behind dishmachine.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Found no internal thermometer inside the 2 door cooler at cookline.Must provide and maintain at all times.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Clean,organize section of storage areas along the outside of walk-in-cooler and remove unnecessary articles.Cleaning equipments must be properly stored and elevate articles 6" off floor/wall for easier cleaning.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AND INTERIOR PANELS, HAS MOLD BUILD-UP, NOT CLEAN, CONDENSATION FROM SLIMY AREAS DRIPPING ONTO ICE USED FOR CONSUMPTION. INSTRUCTED TO DISCONTINUE USE, AND USE PRE PACKAGE ICE, UNTIL MACHINE IS CLEANED AND SANITIZED. MACHINE TAGGED, INSTRUCTED TO FAX A LETTER TO CDPH ONCE MACHINE IS PROPERLY CLEAN AND SANITIZE, FAX #312-746-4240 CRITICAL CITATION ISSUED: 7-38-005 (A)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. CONTINUED NON-COMPLIANCE ON PREVIOUS MINOR VIOLATIONS NOTED, 1/6/2010, FOR VIOLATIONS #'S, 33, 34, 35, 38, AND 41, SEE ATTACHED REPORT, #1332477, SERIUOS CITATION ISSUED: 7-42-090
  11. Canvass

    6 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.FRONT SERVICE FOOD LINE NOT SMOOTH,EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.SHELVING INSIDE THE WALK-IN-COOLER,DEEP FRYERS NEED CLEANING.
    • 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 THROUGHOUT THE FOOD PREP AREA,DISH ROOM ALSO ELEVATE THRESHOLD AT REAR DOOR.
    • 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.REPLACE WATER STAINED CEILING TILES WERE NOTED.
    • 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.WATER LEAKING AT BASE OF FAUCET AT 3 COMP SINK,REPAIR MECHANICAL VENTILATION IN MENS TOILET ROOM.
    • 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.CLEAN,ORGANIZE STORAGE SHELVING AND REMOVE UNNECESSARY ARTICLES.

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