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HELLO SUSHIBAR & THAI CUISINE

1553 W Devon AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

HELLO SUSHIBAR & THAI CUISINE has been inspected 17 times by Chicago Department of Public Health since July 17, 2014. The most recent inspection, on November 23, 2022, found no infractions.

6 of 17 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, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 7 times across 4 separate inspections, most recently on October 9, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 16, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 2 separate inspections, most recently on October 9, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on June 20, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 June 20, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

17 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND FOLLOWING NOT CLEAN: EXTERIOR OF DEEP FRYER, INTERIOR OF REACH IN COOLERS AND SHELVING UNITS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND WALLS AT KITCHEN AREAS NOT CLEAN.(FOOD SPLATTER). MUST CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS NOT CLEAN AT KITCHEN AREAS. MUST CLEAN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND BURNT LIGHT FIXTURE BULBS AT MAIN KITCHEN.MUST REPLACE/REPAIR.
  3. Non-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND EXTERIOR OF BULK FOOD CONTAINERS NOT CLEAN. MUST CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS NOT CLEAN AT KITCHEN AREAS AND RESTROOMS. MUST CLEAN.
  5. Canvass

    0 infractions

  6. Canvass

    0 infractions

  7. Canvass

    3 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND ITEMS SOLD AT BUSINESS NOT PROPERLY DISCLOSED INSIDE MENU(SUSHI).PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005.MUST PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK FOOD NOT LABELED. FLOUR, SUGAR, ETC.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND DRY GOODS STORED UNDER NON DRIPPING WASTE PIPES AT BASEMENT. MUST REMOVE.
  8. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-201.11 NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 NO CONSUMER ADVISORY REMINDER OR CONSUMER ADVISORY ON MENUS. INSTRUCTED MANAGER MUST PROVIDE REMINDER AND CONSUMER ADVISORY ON MENUS OR HAVE ON PLACARDS ON EACH TABLE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) SOME COOLERS MISSING THERMOMERS. INSTRUCTED MANAGER MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 NO STOPPERS FOR 3-COMPARTMENT SINK ALSO VEGETABLE REACH IN COOLER DOOR RUBBER GASKET RIPPED AT SUSHI PREP. INSTRUCTED MANAGER MUST PROVIDE STOPPERS (X3) FOR 3-COMPARTMENT SINK AND REPAIR/REPLACE DAMAGED DOOR RUBBER GASKET.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON VENTILATION HOOD FILTERS ALSO OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11 OBSERVED LIGHT BULBS NOT WORKING (X3) ABOVE PREP AND DISHWASH AREA. INSTRUCTED MANAGER MUST REPLACE BURNED OUT CEILING LIGHT BULBS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST PROVIDE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  9. Canvass

    0 infractions

  10. Complaint Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN DRAWERS WHERE VEGETABLE ARE STORED INSIDE THE REACH-IN COOLER,NEED TO REPLACE.DUCT TAPE IS PROHIBITED.DEEP CUTS WITH BLACK SURFACE ON CUTTING BOARDS,INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HOOD AND FILTERS WITH EXCESS GREASE INSTRUCTED TO CLEAN.INTERIOR OF MOP SINK WITH GRIMES AND DIRTY MOPS,INSTRUCTED TO CLEAN SINK AND MOPS.DEBRIS AT EXTERIOR AND INTERIOR OF DRY FOOD CONTAINERS INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE AND DEBRIS ON FLOOR IN THE KITCHEN,INSTRUCTED TO CLEANED MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • EXCES LIQUID/FOOD STAINS ON WALL UNDER THE THREE COMPARTMENT SINK,NEED TO CLEAN AND MAINTAIN
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • STEM THERMOMETER IS NEEDED ON SITE TO BE ABLE TO CHECK FOOD TEMPERATURE
  11. Complaint

    12 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 6-5 POUNDS BLOCKS OF CREAM CHEESE AT TEMP OF 45.7F TO 47.6F;A BOWL OF MIXED CREAM CHEESE AT TEMP OF 47.8F; 5 EACH oz OF TOFU AT TEMP OF 47.7F; TOFU SLICED AND IN BOWL AT TEMP OF 48.8F;COOKED CHICKEN AT TEMP OF 46.7F TO 47.1F; RAW MARINATE CHICKEN AT TEMP OF 47.7F; MIXTURE OF PURRED CHICKEN AT TEMP OF 45.9F TO 46.9F; EGG ROLLS AT TEMP OF 47.7F; REFILLED DOUGH WITH PORK AT TEMP OF 47.8F TO 48F; 1 AND 1/2 BOXES OF FRESH EGGS AT TEMP OF 46.9F TO 48,7F;COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED.POUNDS 88,VALUE 350. CRITICAL VIOLATION:7-38-005(A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE WITH BARE HANDS TOUCHING READY TO EAT FOOD(EGG ROLLS,ETC). ALSO NO HAND WASHING AFTER TOUCHING NON-FOOD CONTACT SURFACE,SUCH AS GARBAGE CONTAINER,BOXES,OPENING AND CLOSING SCREEN DOOR TO GO IN AND OUT THE PREP AREA TO BASEMENT STORAGE AREA,THEN GOING BACK TO TOUCHING READY TO EAT FOOD AND PREPARING FOOD. NO BARE HAND CONTACT WITH READY TO EAT FOOD,ALSO MUST WASH HANDS PRIOR TO WEAR GLOVES. CRITICAL VIOLATION:7-38-010(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING AND RINSING MULTI USE UTENSILS:POTS,DISHES ETC. ALSO LOW TEMP DISH MACHINE NOT MAINTAINED.INADEQUATE SANITIZER PROVIDED AT UNIT.PRESENTLY OVER 200ppm. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. LOW TEMP DISH MACHINE MUST MAINTAIN 100ppm INSTRUCTED TO REPAIR CAUSE. MUST USE THREE COMPARTMENT SINK. CRITICAL VIOLATION:7-38-030
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND BOTH EXPOSED HAND SINKS WITHOUT PAPER TOWELS(PAPER TOWELS DISPENSER EMPTY),ALSO BOTH EXPOSED HAND SINKS NOT ACCESSIBLE:SINK BY THE SERVING WINDOW WITH CART IN FRONT OF IT,EXPOSED HAND SINK BY THE REAR PREP/DISH ROOM IN FRONT A CART WITH RICE COOKERY IN FRONT AND INSIDE WAS FOUR BAGS OF POTS STICKERS DEFROSTING. ITEMS REMOVED FROM SAID SINKS ,NO ACCESSIBLE TO HAND WASHING AND PAPER TOWELS PROVIDED UPON MY REQUEST. EMPLOYEE HAD TO GO DOWN TO BASEMENT TO GET IT. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • TWENTY LIVE ROACHES ON SITE,UNDER THE THREE COMPARTMENT SINK AT SOUTH WALL,ALSO LIVE ROACHES IN BASEMENT STORAGE UNDER THE WHITE REACH-IN FREEZER.(SOUTH AREA BY THE EXIT DOOR).NEED TO REMOVE ROACHES CLEAN AND SANITIZE ALL AREAS. IMPROPER MATERIAL USED FOR RODENT/INSECT CONTROL. FLIMSY PLASTIC MATERIAL UNSECURED WITH DUCT TAPE ON BOTTOM OF SCREEN DOOR AND FLAILING ALLOWING FOR 1 TO 2" OF GAPING AT SAID DOOR.MAIN REAR DOOR OPEN.MUST RODENT/INSECT PROOF DOOR. SERIOUS VIOLATION:7-38-020
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROVIDED PROVIDE SCOOPS WITH HANDLE AT DRY FOOD CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED A CUSTOMER TOUCHING ALL UTENSILS STORED ON TOP THE SUSHI BAR AREA.INSTRUCTED TO INVERT SAID UTENSILS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN DRAWERS WERE VEGGIE ARE STORED INSIDE THE REACH-IN COOLER,NEED TO REPLACE. RUBBER HANDLE OF THE TWO DOORS REACH-IN COOLER NOT CLEANABLE AND BROKEN,EXCESS DUCT TAPE USED,MUST REPLACE.BROKEN RUBBER GASKET INSIDE THE SAME UNIT(DUCT TAPE USED TO SEAL)INSTRUCTED TO REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.DUCT TAPE IS PROHIBITED.DEEP CUTS WITH BLACK SURFACE ON CUTTING BOARDS,INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEAD ROACHES AROUND THE DOOR OF REACH-IN FREEZER AND UNDER THE LAST SHELF.INSTRUCTED TO REMOVE,CLEAN AND SANITIZE SAID UNIT. HOOD AND FILTERS WITH EXCESS GREASE INSTRUCTED TO CLEAN.INTERIOR OF MOP SINK WITH GRIMES AND DIRTY MOPS,INSTRUCTED TO CLEAN SINK AND MOPS. BEGINING OF MINERAL BUILD UP INSIDE THE ICE MACHINE,INSTRUCTED TO CLEAN AND MAINTAIN.DEBRIS AT EXTERIOR AND INTERIOR OF DRY FOOD CONTAINERS INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS AND DEAD ROACHES ON FLOOR IN BASEMENT AREA.GREASE AND DEBRIS THROUGHOUT THE KITCHEN,INSTRUCTED TO CELANAND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • EXCES LIQUID/FOOD STAINS ON WALL UNDER THE THREE COMPARTMENT SINK,NEED TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • STEM THERMOMETER IS NEEDED ON SITE TO BE ABLE TO CHECK FOOD TEMPERATURE
  12. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND SANITIZE.
  13. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES. COLD HOLDING AT 50.2F. CRITICAL VIOLATION. CITATION ISSUED. 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOIUS FOOD AT IMPROPER TEMPERATURES. 25 POUNDS RAW CHICKEN AT 51.2F, 5 POUNDS CRAB RANGOON 50.5F, 15 POUNDS RICE NOODLES AT 48.9F, 10 POUNDS RICE AT 50.7F, AND 10 POUNDS RAW BEEF AT 48.7F. CRITICAL VIOLATION CITATION ISSUED. 7-38-005A. DISPOSED OF 60 POUNDS OF FOOD. VALUE ABOUT 200 DOLLARS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND SANITIZE.
  14. Short Form Complaint

    0 infractions

  15. Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SUGAR BULK CONTAINER NOT LABELED AT REAR PREP AREA. INSTRUCTED MANAGER TO LABEL BULK CONTAINER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 2-DOOR STAND UP COOLER DOOR RUBBER GASKET LOOSE/RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKET.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED GREASE AND FOOD BUILD UP UNDERNEATH FRYERS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALL UNDERNEATH SUSHI COOLERS AT FRONT PREP AREA. INSTRUCTED MANAGER TO CLEAN WALL AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES AND NAMES OF EMPLOYEES ON PREMISES.
  16. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD UP INSIDE FRYERS, FOOD DEBRIS/FOOD STAINS ON EXTERIOR OF ALL SINKS AT PREP AND DISHWASH AREA ALSO OBSERVED FOOD DEBRIS INSIDE REACH IN COOLER DOOR RUBBER GASKETS. INSTRUCTED MANAGER TO CLEAN EQUIPMENT AND MAINTIAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD/DUST BUILD UP ON WALLS IN PREP AND DISWASH AREAS. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DISHWASH 3-COMPARTMENT SINK HOT WATER HANDLE LEAKING ALSO MENS AND WOMENS WASHROOMS HANDWASH BOWLS DRAINING SLOWLY. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINKS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES AND NAMES OF EMPLOYEES ON PREMISES.
  17. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND BROKEN VACUUM BREAKER AT MOP SINK.

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