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MORGAN STREET CAFE

111 S MORGAN ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

MORGAN STREET CAFE has been inspected 13 times by Chicago Department of Public Health since June 24, 2010. The most recent inspection, on March 2, 2018, recorded 4 infractions.

None of the 13 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 5 separate inspections, most recently on October 6, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 March 2, 2018. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 32 times across 13 separate inspections, most recently on March 2, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 7 separate inspections, most recently on March 2, 2018. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on August 6, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

13 inspections

  1. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD CONTAINERS IN 2ND FLOOR PREP AREA, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR BROKEN DOOR GASKET ON 1-DOOR UPRIGHT REACH IN COOLER ON 1ST FLOOR PREP AREA. ALSO, DISCONTINUE USING MILK & SODA CRATES AS STORAGE RACKS THROUGHOUT PREP AREAS. CARDBOARD CANNOT BE USED AS SHELF LINERS INSIDE REFRIGERATOR ON 2ND FLOOR, INSTALL CORRECT FOOD LINERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR PEELING PAINT ON WALL, AND MISSING COVING ON 2ND FLOOR PREP AREA. REPLACE STAINED CEILING TILES IN 1ST FLOOR SEATING AREA. CLEAN DUST FROM CEILING VENTS THROUGHOUT PREMISES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BURNED OUT LIGHTS IN 2ND FLOOR PREP AREA.
  2. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS ON DISPLAY AT FRONT COUNTER AREA AND INSIDE DISPLAY COOLER NOT PROPERLY LABEL, INSTRUCTED TO PROPERLY LABEL, (WITH ADDRESS, PRODUCT, DATE, ETC.,),
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DISPLAY SLIDING DOOR COOLER IN POOR REPAIR, NOT SLIDING CLOSED, INSTRUCTED TO REPAIR,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL POOR REPAIR FIRST FLOOR PREP AREA, INSTRUCTED TO RESEAL/REPAIR AND BETTER MAINTAIN,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LEAKING FAUCET AT FIRST FLOOR 3 COMPARTMENT SINK AND LOW WATER PRESSURE AT 2ND FLOOR EXPOSED HAND SINK, INSTRUCTED TO REPAIR,
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • SECOND FLOOR AREA CLUTTERED WITH EMPLOYEES BELONGINGS, INSTRUCTED TO PROVIDE SPACE FOR BELONGINGS TO BE STORED NICE AND NEATLY,
  3. Complaint Re-Inspection

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE SPLASHGUARD INBETWEEN EXPOSED HANDSINK AND PREP SINK IN 1ST FLOOR PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION.
  4. Complaint

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATION UNIT CURRENTLY IN USE, UNABLE TO MAINTAIN PROPER TEMPERATURE, 49.1F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO REPAIR UNIT AND ABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR BELOW. CITATION ISSUED 7-38-005A CRITICAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • CONTAINER OF CHICKEN AT 56.7F , AND EGGS AT 49.1F IN REFRIGERATION UNIT LOCATED IN 2ND FLOOR PREP AREA. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED. APPROX 20LBS $50 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • PREMISES HAS CONVERTED 2ND FLOOR TO A PREP AREA WITHOUT ANY HANDWASHING FACILITIES. PREP TABLE, REFRIGERATION, AND CONNECTED EQUIPMENT IN 2ND FLOOR PREP AREA. CURRENTLY USING THE FOLLOWING IN SAID AREA: 1 BURNER STOVE, PANINI MACHINES, AND ROASTING CHICKEN IN ROASTER. AREA TAGGED AND HELD FOR INSPECTION AT THIS TIME. ALL EQUIPMENT MUST BE REMOVED FROM THIS AREA OR EXPOSED HANDSINK INSTALLED. CITATION ISSUED 7-38-030 CRITICAL.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 6/21/16 REPORT 1933150 NOT CORRECTED: 32 WORN, PEELING SURFACES ON WOOD STORAGE SHELVES AND WOOD STORAGE TABLE IN REAR. INSTD TO RESEAL/PAINT SAME AND MAINTAIN. WORN CAULKING AROUND EXPOSED HANDSINK. INSTD TO REPAIR AND MAINTAIN. 35 CEILING TILES AND SUPPORTING FRAMES AROUND TILES ABOVE PANINI MACHINES NOT CLEAN, STAINED/SMOKED DAMAGED. INSTD TO REPLACE/REPAIR AND MAINTAIN SURFACES. WALL NEXT TO PREP COOLER IN REAR IN POOR REPAIR, CHIPPED SURFACES. INSTD TO REPAIR AND MAINTAIN SAME. CITATION ISSUED 7-42-090 SERIOUS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE SPLASHGUARD INBETWEEN EXPOSED HANDSINK AND PREP SINK IN 1ST FLOOR PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WORN, PEELING SURFACES ON WOOD STORAGE SHELVES AND WOOD STORAGE TABLE IN REAR. INSTD TO RESEAL/PAINT SAME AND MAINTAIN. WORN CAULKING AROUND EXPOSED HANDSINK. INSTD TO REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING TILES AND SUPPORTING FRAMES AROUND TILES ABOVE PANINI MACHINES NOT CLEAN, STAINED/SMOKED DAMAGED. INSTD TO REPLACE/REPAIR AND MAINTAIN SURFACES. WALL NEXT TO PREP COOLER IN REAR IN POOR REPAIR, CHIPPED SURFACES. INSTD TO REPAIR AND MAINTAIN SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING METAL STEM THERMOMETERS FOR FOOD HANDLERS. PROVIDE SAME.
  6. Canvass Re-Inspection

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • : CLEAN AND/OR PAINT CEILING TILES IN REAR FOOD PREP AREA. REMOVE ALL CHIPPING PAINT FROM WALLS AND RE-PAINT SURFACES. CLEAN LIGHT SHIELD(S) IN REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • : ALL UNUSED EQUIPMENT IN SECOND FLOOR STORAGE AREA SHOULD BE KEPT CLEAN AND DISCONNECTED. OWNER INFORMED THAT NO FOOD PREPARATION CAN TAKE PLACE IN THIS AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
  7. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED PREP TABLE IN REAR FOOD PREP AREA FOUND AT IMPROPER AIR TEMPERATURE OF 50.1F, ALSO OBSERVED MASSIVE ICE BUILD-UP ON BACK WALL INSIDE BOTTOM SECTION OF UNIT. LARGE REACH-IN COOLER NEAR REAR FOOD PREP AREA FOUND WITH AN INTERNAL AIR TEMPERATURE OF 49.1F. ALL FOOD FOUND AT IMPROPER TEMOERATURES DISCARDED. BOTH UNITS TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • MILK-51.2F, SALAMI-46.7F, TURKEY-47.1F, HUMMOUS-46.7F, TUNA SALAD-45.6F, SLICED TOMATOES-45.6F, ROAST BEEF-51.1F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW. ALL FOODS FOUND AT IMPROPER TEMPERATURES DISCARDED. 25LB VALUED AT $75. CRITICAL VIOLATION 7-38-005(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIO,ATIONS NOTED 11-26-14 ON REPORT# 1512333 NOT CORRECTED. -32-REPAIR THE OPENINGS BETWEEN THE TWO FRONT ENTRANCE DOORS. ALSO SEAL THE OPENINGS BETWEEN THE TWO SIDE ENTRANCE DOORS.-33-MUST DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.-41-MUST REMOVE CLUTTER IN 2ND FLOOR STORAGE AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEE VIOLATION #29.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SEE VIOLATION #29.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT CEILING TILES IN REAR FOOD PREP AREA. REMOVE ALL CHIPPING PAINT FROM WALLS AND RE-PAINT SURFACES. CLEAN LIGHT SHIELD(S) IN REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNUSED EQUIPMENT IN SECOND FLOOR STORAGE AREA SHOULD BE KEPT CLEAN AND DISCONNECTED. OWNER INFORMED THAT NO FOOD PREPARATION CAN TAKE PLACE IN THIS AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SEE VIOLATION #29.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
  8. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR THE OPENINGS BETWEEN THE TWO FRONT ENTRANCE DOORS. ALSO SEAL THE OPENINGS BETWEEN THE TWO SIDE ENTRANCE DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN CABINETS IN FRONT SERVICE AREA AND DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN THE WASHROOM AND UNDER AND AROUND THE THREE COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET AT THE 1 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER IN 2ND FLOOR STORAGE AREA.
  9. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RESEAL CAULK AROUND THE WASH BOWL IN THE WASHROOM. MUST ALSO SEAL SMALL OPENINGS ALONG THE BOTTOMS OF THE FRONT AND SIDE ENTRANCE DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE. MUST ALSO DETAIL CLEAN THE INTERIOR AND EXTERIOR OF STORAGE CABINETS IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE LEAKY PIPES UNDER THE HAND SINK IN THE PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER IN 2ND FLOOR STORAGE AREA AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  10. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE MEAT SLICER MORE FREQUENTLY TO REMOVE FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN PREP AREA AND 2ND FL STORAGE AREA ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS AND DEBRIS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO THERMOMTER INSIDE COOLER ON 2ND FLOOR STORAGE. MUST PROVIDE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED WIPING CLOTHS ON COUNTER TOPS AND PREP TABLE. MUST PROPERLY STORE IN SANITIZING SOLUTION WHEN NOT IN USE.
  11. Canvass

    5 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.MUST PROPERLY LABEL ALL FOOD NOT IN ORIGINAL CONTAINERS AT ALL TIMES.
    • 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.MUST CLEAN AND SANITIZE FRONT COFFEE SERVICE AREA TO REMOVE COFFEE GRINDS FROM CABINET SHELVES.
    • 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.MUST CLEAN AND SANITIZE ALL FLOOR DRAINS.
    • 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.MUST REPAIR LEAKY FAUCET BASE AT 3COMP SINK AND HOT WATER FAUCET HANDLE IN REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETERS AT REFRIGERATORS AND COOLERS AT ALL TIMES.
  12. Canvass

    3 infractions

    • 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. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
    • 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. REMOVE THE DUST BUILDUP FROM THE DUCTS ABOVE THE SERVICE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN OUT THE DIRTY 3-COMP SINK DRAIN AREA.
  13. Complaint

    2 infractions

    • 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.
    • 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. Clean the rear kitchen walls and ceilings.

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