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MEDO FOODS

221 E 58TH ST, CHICAGO, IL 60637 · Grocery Store

Inspection summary

MEDO FOODS has been inspected 9 times by Chicago Department of Public Health since November 22, 2013. The most recent inspection, on September 19, 2024, found no infractions.

1 of 9 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 temperature control 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.

  • 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 February 8, 2018. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 4 times across 4 separate inspections, most recently on February 8, 2018. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on November 14, 2016. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 8, 2018. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 once on November 22, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE ALL SOILED CARDBOARD TRAYS ON CHIP DISPLAY SHELVES. SEAL ALL RAW WOOD SURFACES IN PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, PREP TABLES, COUNTERS, COOLERS, FREEZERS, DISPLY SHELVES COOKING AND HOLDING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING OUTLET COVER BEHIND FRYER IN PREP AREA. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN PREP, STORAGE , AND WASHROOM AREAS. CLEAN VENTILATION FAN IN WASHROOM. CLEAN WOODEN BASES IN PREP AREA(CIGARETTE ASHES). REMOVE MOLD ON WALLS NEAR ENTRANCE DOOR. REPAIR ALL CEILING LEAKS IN PREP, SALES, AND STORAGE AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS IN PREP AND DISH WASHING AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  3. Complaint

    11 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED OVER 10 RAT DROPPINGS ON FLOOR IN REAR ELECTRICAL ROOM. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. REAR DOOR NOT RODENT PROOFED,, 1/4" GAP ON LEFT SIDE AND BOTTOM OF DOOR. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSERVED NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK AND WASH CLOTH SOLUTION. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE ALL SOILED CARDBOARD TRAYS ON CHIP DISPLAY SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, PREP TABLES, COUNTERS, COOLERS, FREEZERS, DISPLY SHELVES COOKING AND HOLDING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE MISSING AND DAMAGED FLOOR TILES IN FOOD PREP, SALES, AND STORAGE AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND SALES AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING OUTLET COVER BEHIND FRYER IN PREP AREA. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN REAR STORAGE AREA. CLEAN VENTILATION FAN IN WASHROOM. CLEAN WOODEN BASES IN PREP AREA(CIGARETTE ASHES). REMOVE MOLD ON WALLS NEAR ENTRANCE DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE ADEQUATE LIGHTING IN DISH WASHING AREA AND LIGHT SHIELDS IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR VENTILATION FAN IN WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN SALES AND STORAGE AREAS. REMOVE SOILED WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN REAR ELECTRICAL ROOM TO PREVENT PEST HARBORAGE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  4. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE PEELING PAINT FROM CEILING OF SALES FLOOR AT FRONT.
  5. Canvass

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND WASHING SINK IN REAR PREP AREA NOT ACCESSIBLE BLOCKED WITH COFFEE MAKER ON TOP OF SINK PLUGGED INTO WALL AND BREWING. INSTRUCTED TO REMOVE AND HAVE ACCESSIBLE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP AND TOWELS AT HAND SINK IN PREP AREA AND TOILET ROOM FOR HAND WASHING.EMPLOYEES PUT SOAP AND TOWELS AT HAND SINK DURING INSPECTION.MUST PROVIDE SOAP AND TOWELS AT HAND SINK AT ALL TIMES.(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
      • OBSERVED REAR DOOR AT RECENTLY AQUIRED ADJACENT UNIT, BEING USED FOR FOOD STORAGE NOT RODENT PROOF WITH 2" GAP AT BOTTOM OF DOOR. MUST SEAL OPENING AT DOOR TO PREVENT ENTRY POINT FOR RODENTS. SERIOUS VIOLATION 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS AT ADJACENT STORAGE AREA, FRONT DISPLAY AREA UNDER SHELVES AND RACKS, ELECTRICAL CLOSET AND REAR PREP AREA OF DUST BUILD UP AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE PEELING PAINT FROM CEILING OF SALES FLOOR AT FRONT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER ORGANIZE AND MAINTAIN ELECTRICAL CLOSET AT REAR OF PREP AREA.
  6. Complaint Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REMOVE RUST FROM SHELVING UNITS INSIDE OF REACH IN COOLER IN PREP AREA.MUST PROVIDE A SPLASHGUARD AT HAND SINK IN BETWEEN SINK AND MOPSINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM 3- COMP SINK BASINS,HAND SINK IN PREP AND TOILETROOM,ALL REACH IN COOLERS AND CHEST FREEZERS,PREP TABLES,SHELVING UNITS AND DISPLAY RACKS ON SALES FLOOR AND BEHIND SERVICE COUNTER.MUST DEFROST CHEST FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST CLEAN EXCESSIVE DIRT AND FOOD SPILLS FROM WALLS THROUGHOUT PREMISES AND OR PAINT AREAS.MUST REPAIR OR REPLACE DAMAGED CEILING ON SALES FLOOR AND TOILETROOM,MISSING WALL BASES UNDER AND AROUND 3- COMP SINK AND MOP SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST PROVIDE END CAPS ON LIGHT SHIELDS IN PREP AREA AND DISH WASHING AREA.MUST PROVIDE A HAND SINK AT FRONT SERVICE COUNTER FOR HAND WASHING IN ORDER TO SERVE HOT OPEN FOODS FROM THAT AREA OR MOVE FOOD TO REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMP SINK,SLOW DRAIN AT HAND SINK IN PREP AREA.MUST PROVIDE A BACKFLOW DEVICE ON MOPSINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE PROBE THERMOMETER FOR FOOD TEMPS AND REFRIGERATOR.
  7. Complaint

    12 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED TOILETROOM TOILET NOT MAINTAINED AT THIS TIME.OBSERVED TOILET IN POOR REPAIR NOT ABLE TO FLUSH PROPERLY AND FILLING UP ABOVE RIM WITH WASTE WATER.MUST REPAIR AND MAINTAIN AT ALL TIMES.(CRITICAL 7-38-030)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP AND TOWELS AT HAND SINK IN PREP AREA AND TOILET ROOM FOR HAND WASHING.EMPLOYEES PUT SOAP AND TOWELS AT HAND SINK DURING INSPECTION.MUST PROVIDE SOAP AND TOWELS AT HAND SINK AT ALL TIMES.(CRITICAL 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
      • OBSERVED EVIDENCE OF APPX. 75 OR MORE RODENT DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS UNDER SHELVING UNIT NEXT TO CHEST FREEZER,UNDER AND ON POP STORAGE SHELVING UNIT IN REAR AND SALES FLOOR ,UNDER CHIP DISPLAY RACKS,MOST FOOD DISPLAY UNITS ON SALES FLOOR,UNDER 3- COMP SINK,ALONG WALL BASES IN ELECTRICAL ROOM,DISPLAY SHELVES AT SERVICE COUNTER,VANITY IN PREP AREA.ALSO FRONT AND REAR DOORS NOT RODENT PROOFED.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/13/15.(SERIOUS 7-38-020)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANGER ON DUTY WHILE (ITALIAN BEEF,HOT CHEESE SAUCE) IS BEING PREPARED,HANDLED AND SERVED AT THIS TIME.MUST HAVE A CERTIFIED FOOD MANGER ON DUTY AT ALL TIMES.(SERIOUS 7-38-012)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM SHELVING UNITS INSIDE OF REACH IN COOLER IN PREP AREA.MUST PROVIDE A SPLASHGUARD AT HAND SINK IN BETWEEN SINK AND MOPSINK.MUST REMOVE CARDBOARD FROM PREP TABLES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM 3- COMP SINK BASINS,HAND SINK IN PREP AND TOILETROOM,ALL REACH IN COOLERS AND CHEST FREEZERS,PREP TABLES,SHELVING UNITS AND DISPLAY RACKS ON SALES FLOOR AND BEHIND SERVICE COUNTER.MUST DEFROST CHEST FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN EXCESSIVE DIRT AND FOOD SPILLS FROM WALLS THROUGHOUT PREMISES AND OR PAINT AREAS.MUST REPAIR OR REPLACE DAMAGED CEILING ON SALES FLOOR AND TOILETROOM,MISSING WALL BASES UNDER AND AROUND 3- COMP SINK AND MOP SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE END CAPS ON LIGHT SHIELDS IN PREP AREA AND DISH WASHING AREA.MUST PROVIDE A HAND SINK AT FRONT SERVICE COUNTER FOR HAND WASHING IN ORDER TO SERVE HOT OPEN FOODS FROM THAT AREA OR MOVE FOOD TO REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMP SINK,SLOW DRAIN AT HAND SINK IN PREP AREA.MUST PROVIDE A BACKFLOW DEVICE ON MOPSINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE PROBE THERMOMETER FOR FOOD TEMPS AND REFRIGERATOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,REMOVE,ORGANIZE ARTICLES (CRATES,BOXES) FROM PREP AREA FLOOR AND SHELVING UNITS.
  8. License Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR SMALL OPENINGS ALONG THE TOP AND RIGHT SIDE OF THE REAR EXIT DOOR.
  9. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST PROVIDE A REACH IN COOLER IN THE PREP AREA SPECIFICALLY TO STORE OPEN FOOD ITEMS USED FOR FOOD PREPARATION. (40 DEGREES F AND BELOW)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OVER SIZED COUNTER BLOCKING DIRECT ACCESS TO HAND SINK IN THE PREP AREA. HAND WASHING FACILITIES IN THE PREP AREA MUST BE READILY ACCESSIBLE.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED APPROXIMATELY 10 LIVE SMALL FLIES IN PREP AREA. MUST REMOVE FLIES AND SANITIZE AREAS. MUST ALSO PROVIDE A COMPLETE PEST CONTROL LOG BOOK CONTAINING NEW COMPANY INFORMATION. MUST ALSO REPAIR THE BOTTOM OF THE FRONT AND REAR EXIT DOORS AND MAKE INSECT AND RODENT PROOF.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITIES NOT DRAINING PROPERLY. THREE COMPARTMENT SINK BACKING UP FOUL SMELLING WASTE WATER INTO THE FIRST AND THIRD COMPARTMENTS WHEN WATER TURNED ON IN THE MIDDLE COMPARTMENT. MUST REPAIR SINK SO THAT WASTE WATER DRAINS PROPERLY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN MULTI-USE ITEMS,PREP TABLE,SHELVES,COUNTER TOPS,SINKS AND COOLERS THROUGHOUT PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST DETAIL CLEAN AND MAINTAIN OR REMOVE UNUSED VENTILATION HOOD IN REAR PREP AREA.

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