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HARRY A AKOURIS

7401 S ASHLAND AVE, CHICAGO, IL 60636 · Restaurant

Inspection summary

HARRY A AKOURIS has been inspected 10 times by Chicago Department of Public Health since May 20, 2010. The most recent inspection, on November 14, 2014, found no infractions.

3 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: Pests, Food source, labelling and allergens and Food temperature control.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 4 separate inspections, most recently on March 27, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 across 2 separate inspections, most recently on May 26, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on March 27, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 June 2, 2010. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 20 times across 6 separate inspections, most recently on March 27, 2013. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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

    0 infractions

  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED POTENTIALLY HAZARDOUS FOOD, 1 DOZEN EGGS AT IMPROPER TEMPERATURE 70.1 DEGREES STORED ON PREP TABLE IN KITCHEN. MANAGER IMMEDIATELY AND VOLUNTARILY DENATURED AND DISPOSED OF EGGS. APPROX. COST $1.25, WT. 2LBS. CRITICAL VIOLATION, 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED RAT DROPPINGS (OVER 50)SCATTERED ALONG WALL IN KITCHEN BEHIND HEAVY EQUIPMENT, IN FRONT DEAD PREP COOLERS AND UNDER DESK IN OFFICE AREA. MUST REMOVE RAT DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS. CONTACT PEST CONTROL COMPANY FOR SERVICE. SERIOUS VIOLATION, 7-38-020.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES IN CUSTOMER DINING AREA. MUST REPLACE WHERE NECESSARY.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASHING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE. MUST STORE PROPERLY.
  5. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF STORAGE BINS AND STORAGE SHELVES IN WALK-IN COOLER NOT CLEAN. CLEAN SAME AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER AND BEHIND COOKING LINE NOT CLEAN, EXCESSIVE GREASE BUILD-UP. CLEAN AND MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING CEILING TILES IN REAR. WALK-IN COOLER CEILING IN POOR REPAIR, ROTTED SURFACE. INSTD TO REPAIR CEILING SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE.
  6. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MICE DROPPINGS NOTED (0VER 30) SCATTERED IN VARIOUS AREAS ON STORAGE SHELVES AND ON FLOOR ALONG WALLBASE. INSTD TO REMOVE DROPPINGS AND CLEAN AND SANITIZE AFFECTED AREAS. CITATION ISSUED 7-38-020 SERIOUS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF STORAGE BINS AND STORAGE SHELVES IN WALK-IN COOLER NOT CLEAN. CLEAN SAME AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER AND BEHIND COOKING LINE NOT CLEAN, EXCESSIVE GREASE BUILD-UP. CLEAN AND MAINTAIN SAME. ALSO CLEAN FLOOR IN CORNERS, FREE OF DUST, SPIDER WEBS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING CEILING TILES IN REAR. WALK-IN COOLER CEILING IN POOR REPAIR, ROTTED SURFACE. INSTD TO REPAIR CEILING SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE.
  7. Canvass Re-Inspection

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health's Consumer Advisory relating to consuming raw and undercooked animal products. LABEL ALL BULK CONTAINERS IN PREP AREA. POST CONSUMER ADVISORY.
    • 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. INVERT ALL CARRY CONTAINERS, PLASTIC UTENSILS, CLEAN MULTI-USE FOOD EQUIPMENT, UTENSILS, POTS, PANS, ETC TO PROTECT FROM DUST, DIRT, CONTAMINATION.
    • 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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF WALK-IN COOLER (DUST BUILDUP), STOVE, OVEN, STEAM TABLES, PREP TABLES(GREASE BUILDUP, FOOD DEBRIS), MICROWAVE, SHELVES UNDER DINING AND BEVERAGE COUNTERS, SHELVES NEAR MEN WASHROOM, DUCT EQUIPMENT, VENTS, UNUSED COOLERS, FREEZERS
    • 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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND 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. REPLACE MISSING CEILING TILES IN PREP, STORAGE AND DINING AREAS. CEILING NEED REPAIR IN DINING AREA(WATER DAMAGE, MOLD). SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ETC IN ALL AREAS.
    • 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 MISSING LIGHT SHIELDS ABOVE FRONT 3-COMP SINK AND IN PREP AREA.
    • 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. PROVIDE VENTILATION IN WASHROOMS (OPEN WINDOW OR MECHANICAL). PROVIDE ADEQUATE STOPPERS FOR 3-COMP SINKS. REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK.
    • 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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN STORAGE AREAS TO PREVENT PEST HARBORAGE. REMOVE WASTE WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. SEPARATE BLEACH FROM PANCAKE SYRUP UNDER FRONT COUNTER.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. OBSERVED SEVERAL CUSTOMERS ENTERING AND EXITING THROUGH REAR DOOR AND PASSING THROUGH FOOD PREP AREA. ONLY AUTHORIZED PERSONNEL ALLOWED IN FOOD PREP AREA.
  8. Canvass

    10 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 15-20 MICE DROPPINGS SCATTERED ALONG SOUTH WALL IN OFFICE/STORAGE AREA, 8 MICE DROPPINGS ON FLOOR INSIDE WALL LEDGE ALONG NORTH WALL, 15-20 MICE DROPPINGS ON FLOOR IN SOUTHEAST CORNER NEAR CHEST FREEZER IN PREP AREA, 10-15 MICE DROPPINGS INSIDE UNUSED COOLER IN WAIT STATION AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. REAR SCREEN DOOR IN POOR REPAIR 1/4" GAP ON BOTTOM OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H72240 COURT DATE 6-30-11 AT 10 AM 400 W SUPERIOR ROOM 107.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health's Consumer Advisory relating to consuming raw and undercooked animal products. LABEL ALL BULK CONTAINERS IN PREP AREA. POST CONSUMER ADVISORY.
    • 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. INVERT ALL CARRY CONTAINERS, PLASTIC UTENSILS, CLEAN MULTI-USE FOOD EQUIPMENT, UTENSILS, POTS, PANS, ETC TO PROTECT FROM DUST, DIRT, CONTAMINATION.
    • 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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF WALK-IN COOLER (DUST BUILDUP), STOVE, OVEN, STEAM TABLES, PREP TABLES(GREASE BUILDUP, FOOD DEBRIS), MICROWAVE, SHELVES UNDER DINING AND BEVERAGE COUNTERS, SHELVES NEAR MEN WASHROOM, DUCT EQUIPMENT, VENTS, UNUSED COOLERS, FREEZERS
    • 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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND 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. REPLACE MISSING CEILING TILES IN PREP, STORAGE AND DINING AREAS. CEILING NEED REPAIR IN DINING AREA(WATER DAMAGE, MOLD). SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ETC IN ALL AREAS.
    • 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 MISSING LIGHT SHIELDS ABOVE FRONT 3-COMP SINK AND IN PREP AREA.
    • 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. PROVIDE VENTILATION IN WASHROOMS (OPEN WINDOW OR MECHANICAL). PROVIDE ADEQUATE STOPPERS FOR 3-COMP SINKS. REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK.
    • 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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN STORAGE AREAS TO PREVENT PEST HARBORAGE. REMOVE WASTE WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. SEPARATE BLEACH FROM PANCAKE SYRUP UNDER FRONT COUNTER.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. OBSERVED SEVERAL CUSTOMERS ENTERING AND EXITING THROUGH REAR DOOR AND PASSING THROUGH FOOD PREP AREA. ONLY AUTHORIZED PERSONNEL ALLOWED IN FOOD PREP AREA.
  9. Canvass Re-Inspection

    1 infraction

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  10. Canvass

    7 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 20-30 MICE DROPPINGS ON BOTTOM SHELF UNDER PREP TABLE AROUND AND UNDER BULK CONTAINERS, LIDS, ETC, 10-15 MICE DROPPINGS ON LEDGE ABOVE PREP TABLE, 10-15 MICE DROPPINGS ON SHELF UNDER STEAM TABLE, 10-15 MICE DROPPINGS SCATTERED ON SHELVES ALONG WEST WALL, 5 MICE DROPPINGS INSIDE UNUSED PREP COOLER IN DINING AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE CLEAN AND SANITIZE ALL AREAS. FRONT DOOR NOT RODENT PROOFED 1/2" GAP ON BOTTOM RIGHT CORNER OF DOOR. SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H59639
    • 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. PREVIOUS MINOR VIOLATIONS NOT CORRECTED PER MUNICIPAL OF CHICAGO ON REPORT #164199 ON 8-27-09 AND #30610 ON 9-3-09. 33 CLEAN STOVE, FRYER, GRILL, SLICER, PREP TABLE, FREEZER, VENTS. 34 REPLACE MISSING FLOOR TILES IN ALL AREAS. 35 REPAIR ALL CEILING LEAKS. SEAL ALL OPENINGS IN WALLS AND CEILINGS AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, ETC. SEAL LOOSE CEILING TILES IN PREP AREA, REMOVE PEELING PAINT ON DUCTS ABOVE DINING TABLES ALONG NORTH WALL. 38 PROVIDE VENTILATION IN WASHROOMS (OPEN WINDOW OR MECHANICAL). PROVIDE ADEQUATE STOPPERS FOR 3-COMP SINKS. 41 REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN STORAGE AREAS TO PREVENT PEST HARBORAGE. SERIOUS VIOLATION 7-42-090 CITATION ISSUED H59639
    • 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 COOKING EQUIPMENT, STOVE, FRYERS, GRILL, OVEN, PREP TABLES, SLICER, FREEZER, COOLERS
    • 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 MISSING FLOOR TILES. CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR ALL CEILING LEAKS. SEAL ALL OPENINGS IN WALLS AND CEILINGS AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, ETC. SEAL LOOSE CEILING TILES IN PREP AREA. REMOVE PEELING PAINT ON DUCTS ABOVE DINING TABLES ALONG NORTH WALL. SEAL OPENINGS WHERE WALL AND CEILING MEET NEAR FRONT ENTRANCE, ALL HOLES IN WALLS IN WASHROOMS AROUND PIPE FITTINGS, ETC, UNDER SINKS IN KITCHEN AND STORAGE AREAS,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. PROVIDE VENTILATION IN WASHROOMS (OPEN WINDOW OR MECHANICAL). PROVIDE ADEQUATE STOPPERS FOR 3 COMP SINKS.
    • 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 UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN STORAGE AREAS TO PREVENT PEST HARBORAGE.

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