Skip to content
Loading map…

EL BURRITO MEXICANO

936 W ADDISON ST, CHICAGO, IL 60613 · Restaurant

Inspection summary

EL BURRITO MEXICANO has been inspected 16 times by Chicago Department of Public Health since July 16, 2012. The most recent inspection, on December 4, 2025, recorded 6 infractions.

None of the 16 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on December 4, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 2 separate inspections, most recently on December 4, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on April 11, 2024. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 2 times on May 20, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times across 2 separate inspections, most recently on January 11, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

16 inspections

  1. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN THE UNISEX EMPLOYEE WASHROOM LOCATED ON THE BASEMENT. MUST PROVIDE AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED A CONTAINER OF MEAT STORED ON FLOOR INSIDE THE WALK-IN COOLER. MUST PROPERLY STORE CONTAINER TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY FOOD STORAGE SHELVING ON BASEMENT FOOD STORAGE AREA. MUST REPAINT CLEAN AND REPLACE FOR SMOOTH AND CLEANABLE SURFACES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED FOIL PAPER USED TO LINE SHELVINGS. INSTRUCTED TO CLEAN AND REMOVE ALL FOIL PAPER SHELF AND ESPECIALLY ON COOKING EQUIPMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN REAR DISHWASHING AREA.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED WASHROOM AT THE BASEMENT FOOD STORAGE AREA WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL TIMES IN THE UNISEX WASHROOMS.
  2. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR EXPOSED HAND WASHING SINK IN FRONT PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTALE PROVIDED INSIDE THE UNISEX EMPLOYEE/CUSTOMERS WASHROOM. MUST PROVIDE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF CLOSING DOOR DEVICE ON THE UNISEX EMPLOYEE/CUSTOMER WASHROOM. INSTRUCTED TO INSTALL A SELF CLOSING DOOR DEVICE ON WASHROOM DOOR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HEAVY DUST BUILD UP ON CEILING VENTILATION VENT INSIDE THE UNISEX EMPLOYEE/CUSTOMER WASHROOM. MUST CLEAN AND MAINTAIN.
  3. Canvass

    5 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • COOKS LINE WHITE PREP SURFACE IN POOR REPAIR WITH EXPOSED RAW WOOD. MUST REPAIR OR REPLACE.-----LARGE BASEMENT BLENDER STORED IN THE BASEMENT AND USED FOR PREP IN POOR REPAIR, CRACKED, DAMAGED AND REPAIRED WITH DUCT TAPE. MUST REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST NOT USE CARDBOARD AS MATTING FOR FLOORS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLERS MUST HAVE PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL THE CITY OF CHICAGO FOOD SERVICE MANAGERS MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATE.
  4. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED WASH ROOM AT THE BASEMENT FOOD STORAGE AREA WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
  5. Canvass

    2 infractions

    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • NO WRITTEN RECORD DESCRIBING THE PROTOCOL FOR IMPLEMENTING AND ENFORCING THE REQUIREMENTS OF THIS ORDER ON-PREMISES. MUST PROVIDE.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • NO RECORDS OF EMPLOYEE VACCINATION STATUS OR WEEKLY TESTING PER OSHA ON PREMISES. MUST PROVIDE.
  6. Canvass

    3 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED PROPERLY TO STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED FOIL PAPER USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL FOIL PAPER: SHELF ESPECIAL ON COOKING EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • NOTED THE FOLLOWING PREVIOUS CORE VIOLATION #58 RULE #PA-100-0367 FROM INSPECTION REPORT #2370122 DATED 5/5/2020 NOT CORRECTED.NO PROOF OF ALLERGEN TRAINING CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION #7-42-090. NO CITATION ISSUED.
  7. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT HAND SINK IN BATHROOM ON FIRST FLOOR AND AT HAND WASHING SINK IN FRONT PREP AREA. MUST PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY SHELVING IN WALK IN COOLER. MUST REPAINT, CLEAN OR REPLACE FOR A SMOOTH AND CLEANABLE SURFACE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LID ON TRASH CAN IN GENDER NEUTRAL BATHROOM ON FIRST FLOOR. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  8. Canvass

    17 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE ON SITE WITH A CITY OF CHICAGO SANITATION CERTIFICATE DURING INITIAL INSPECTION. INSTRUCTED A PERSON IN CHARGE WITH A CITY OF CHICAGO SANITATION CERTIFICATE MUST BE ON SITE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INITIAL INSPECTION WHILE TCS FOODS WERE BEING PREPARED AND SERVED SUCH AS BEEF AT 204.8F ON THE STOVE TOP. MANAGER WAS TELEPHONED, INSTRUCTED TO COME TO SITE UPON MY ARRIVAL AND ARRIVED APPROXIMATELY ONE HOUR AFTER INITIAL INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. ALL PREPARED, TCS FOODS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO CONSUMER ADVISORY AVAILABLE FOR CUSTOMERS. MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE CONSUMER ADVISORY, DISCLOSE AND INFORM MENU ITEMS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH PRODUCT COMMON NAME.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD BETWEEN THE CLEAN DISH DRYING RACK AT THE THREE COMPARTMENT SINK AND THE HAND WASHING SINK WASH BOWL.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WET WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • UNUSED PLASTIC BUS PANS MUST BE STORED ELEVATED FROM THE FLOORS IN THE REAR FOOD PREP/DISH AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION/SHELVING. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. MUST PROVIDE FOOD GRADE DISPOSABLE PLASTIC BAGS OR WASHABLE CONTAINERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNEVEN, EXPANDING SPRAY FOAM SEALANT ON THE WALL BEHIND THE COOKS LINE STOVE. MUST REMOVE TO PROVIDE A SMOOTH CLEANABLE WALL.-----OBSERVED ELECTRICAL AND PLUMBING PIPING ABOVE THE BASEMENT BOX FREEZERS. MUST COVER ALL PIPING AND PROVIDE A SMOOTH CLEANING CEILING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST NOT USE CARDBOARD AS MATTING FOR FLOORS. MATS MUST BE CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESSIVE ACCUMULATED FOOD DEBRIS INSIDE THE REAR PREP FLOOR VENTILATION. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  9. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HAND WASHING SINK IS NEED AT FRONT PREP/COOKING AREA.DUE TO THE OTHER HAND WASHING AWKWARD TO REACH. INSTRUCTED TO INSTALLED SAID SINK UNDER CITY PLUMBING CODE. ALSO PROVIDE SOAP AND PAPER TOWELS. REPAIR COLD WATER HANDLE AT HAND WASH SINK BY THE THREE COMPARTMENT SINK.ALSO REPAIR LEAKING PIPE UNDER SAID SINK.
  10. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT BASEMENT STORAGE. MUST SWEEP/MOP.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOODHANDLERS AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATE. MUST PROVIDE.
  11. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND CEILING AT BASEMENT STORAGE NOT FINISHED. MUST SEAL/PAINT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT MOP SINK FAUCET. MUST PROVIDE.
  12. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR KITCHEN FOOD PREP AREA. MUST REPAINT OR REPLACE. OBSERVED BROKEN LID AT THE CHEST MEAT FREEZER IN BASEMENT. MUST REAIR OR REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK IN REAR PREP AREA. MUST REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE WALK-IN COOLER. MUST PROVIDE AND MAINTAIN.
  13. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING COVER MISSING SMALL PIECE ABOVE 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PATCH/SEAL SAID MISSING PIECE OF CEILING WALL COVER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METAL STEM THERMOMETER LOW ON BATTERY. INSTRUCTED MANAGER TO PROVIDE WORKING BATTERY AND RECALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • CERTIFIED FOOD HANDLERS CERTIFICATES NOT ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  14. Canvass

    2 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLER SLICING A BATCH OF TOMATOES(READY TO EAT FOOD) WITHOUT WEARING GLOVES. INFORMED KITCHEN STAFF MEMBERS THAT YOU MUST WEAR GLOVES WHEN SLICING, PREPARING, OR ASSEMBLING ANY READY TO EAT FOODS. CRITICAL VIOLATION 7-38-010(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND THE INTERIOR DOOR PANEL OF THE DEEP FRYER SOILED WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  15. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WATER DEMAGED CEILING IN DINING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BROKEN LIGHT SHIELD INSIDE WALK-IN COOLER. MUST REPLACE/INSTALL
  16. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING OR MATTING FOR FLOORS. SURFACES MUST BE SMOOTH AND CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS ABOVE BASEMENT BOX FREEZERS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A DOOR AND A SELF-CLOSING DEVICE FOR THE BASEMENT EMPLOYEE WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE VENTILATION IN BASEMENT EMPLOYEE WASHROOM.

Nearby inspected facilities

Own this business? Add a badge to your website