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TAQUERIA SANTA RITA

2752 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

TAQUERIA SANTA RITA has been inspected 11 times by Chicago Department of Public Health since June 15, 2011. The most recent inspection, on March 10, 2017, found no infractions.

1 of 11 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 source, labelling and allergens, Food temperature control and Protecting food from contamination.

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 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 4 times across 4 separate inspections, most recently on October 29, 2014. 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 3 times across 3 separate inspections, most recently on September 8, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on February 24, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 15, 2011. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 33 times across 10 separate inspections, most recently on March 3, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOODEN SURFACES BEHIND FRONT SERVICE COUNTERS.INSTRUCTED TO SEAL ALL RAW WOODEN SURFACES USING A NON-TOXIC FINISH AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE TOILET ROOM DOOR MUST BE SELF CLOSING.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HANDSINK AT THE REAR PREP/DISHWASHING 3 COMPARTMENT SINK AREA. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN AN EXPOSED HANDSINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE, SOAP, AND PAPER TOWELS.
  3. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE--ICE IS BEING USED FOR HUMAN CONSUMPTION. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE,REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED.SERIOUS VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOODEN SURFACES BEHIND FRONT SERVICE COUNTERS.INSTRUCTED TO SEAL ALL RAW WOODEN SURFACES USING A NON-TOXIC FINISH AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS WITH EXCESSIVE DRIED FOOD DEBRIS, STORAGE SHELVES IN REAR PREP AREA,MUST CLEAN INTERIOR SURFACES OF MICROWAVE OVEN ETC,MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT BULBS INSIDE STAND-UP COOLERS NOT SHIELDED.INSTRUCTED TO PROVIDE LIGHT SHIELD OR PROVIDE SHATTER-PROOF LIGHTS AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE TOILET ROOM DOOR MUST BE SELF CLOSING.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HANDSINK AT THE REAR PREP/DISHWASHING 3 COMPARTMENT SINK AREA. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN AN EXPOSED HANDSINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE, SOAP, AND PAPER TOWELS. NO BACKFLOW PREVENTION DEVICE AT MOP SINK AND AT WATER LINE FOR THE ICE MACHINE.INSTRUCTED TO PROVIDE AND MAINTAIN.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DIRT AND DEBRIS INSIDE UPRIGHT MEAT COOLER IN REAR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRT AND DEBRIS ON WALL NEXT TO 3-COMPARTMENT SINK IN REAR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE REAR COLD HOLDING UNIT LOCATED NEXT TO MEAT UPRIGHT FREEZER. MUST PROVIDE AND MAINTAIN.
  5. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GASKETS TO REACH-IN COOLER DOOR IN POOR REPAIR, AND HANDLE BROKEN AT TOP AREA DOOR TO PREP COOLER, INSTRUCTED TO REPAIR AND REPLACE BROKEN HANDLE,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING TILE NOT MAINTAINED THROUGH-OUT PREMISES. INSTRUCTED TO REPLACE ALL DAMAGED CEILING TILE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING FAUCET AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  6. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS INSIDE FREEZER NOT PROPERLY STORED. INSTRUCTED TO STORE FOODS IN FOOD GRADE FREEZER OR STORAGE BAGS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXHAUST HOOD AND FILTERS, INTERIOR PANEL OF ICE MACHINE CUTTING BOARDS AND STORAGE SHELVES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALLBASE AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING TILE NOT MAINTAINED THROUGH-OUT PREMISES. INSTRUCTED TO REPLACE ALL DAMAGED CEILING TILE. LIGHT COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN ALL LIGHT COVERS. WALLS IN PREP AREA NOT MAINTAINED. INSTRUCTED TO DETAIL CLEAN AND/OR REPAINT SURFACE.
  7. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS NOT PROPERLY STORED IN FREEZERS. INSTRUCTED TO STORE ALL FOODS IN FOOD GRADE MATERIAL STORAGE/FREEZER BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • STORAGE SHELVES, EXHAUST HOOS AND FILTERS AND INTERIOR PARTS OF ICEMACHNE NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BEHIND EQUIPMENT AND ALONG WALLBASE NOT CLEANED. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING TILES NOT MAINTANED. INSTRUCTED TO REPLACE DAMAGED CEILING TILES. LIGHT AND VENTILATION COVERS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND REMOVE HEAVY DUST BUILD-UP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NOT PROVIDED INSIDE REAR STORAGE ROOM REFRIGERATOR. INSTRUCTED TO PROVIDE THERMOMETER CONSPICUOUSLY INSIDE ALL COOLERS.
  8. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESSIVE FOOD DEBRIS/GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, CHEST FREEZERS, COOKING EQUIPMENT, MOP SINK, BOTTOM PANELS OF PREP TABLES, AND STORAGE SHELVES UNDER FRONT COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS/FOOD DEBRIS ON FLOORS; MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT BOTH PREP AREAS AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DAMAGED CEILING PANELS, OPENINGS AROUND PIPES, EXCESSIVE GREASE BUILD-UP ON HOOD AND FILTERS AND DUST BUILD UP ON CEILING ATTACHMENTS; INSTRUCTED TO REPLACE CEILING PANELS, SEAL OPENINGS AROUND PIPES AT REAR PREP AREA, DETAIL CLEAN HOOD, FILTER, VENT COVERS IN WASHROOMS AND CEILING ATTACHMENT AT DINING AREAS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO SELF CLOSING DEVICE FOR WOMEN'S WASHROOM DOOR; INSTRUCTED TO PROVIDE CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACK FLOW PREVENTER FOR ICE MACHINE; INSTRUCTED TO PROVIDE VISIBLE BACK FLOW PREVENTER.
  9. Complaint

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRCUTED TO PROPERLY STORED CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES TO PREVENT CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BOTTOM PANEL OF ONE PREP TABLE AT REAR PREP AREA NEAR 3PART SINK IN POOR REPAIR, (BROKEN), INSTRUCTED TO REPAIR OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • : MUST CLEAN IN DETAIL AND SANITIZE THE BOTTOM INTERIOR OF THE CHEST FREEZER AND REACH IN FREEZER WITH FOOD DEBRIS AND DEFROST ALSO(WITH HEAVY ICE ACCUMULATED). MUST CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE TUBE AND MAINTAIN. MUST CLEAN IN DETAIL EXTERIOR OF THE STOVE WITH GREASE BUILD UP AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE DAMAGED CEILING PANELS AT REAR DISH WASHING AREA AND CLEAN WEST WALL NEAR PREP TABLE AT SAME AREA. ALSO NOTED DUST BUILD-UP ON CEILING FANS, INSTRUCTED TO CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3PART SINK FAUCET IN POOR REPAIR, LEAKING, INSTRUCTED TO REPAIR OR REPLACE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO PROPERLY STORED CLEANING TOWELS IN AN APPROVED SANITIZER.
  10. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE 3 WORKING DRAIN STOPPER FOR THE 3 COMPARTMENT SINK.(DRAIN STOPPERS ARE ALL BROKEN). FOUND KNIVES ALL OVER THE FRONT CABINET AND BESIDE THE GRILL. INSTRUCTED TO PROVIDE KNIFE RACK TO STORE THE KIVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL AND SANITIZE THE BOTTOM INTERIOR OF THE CHEST FREEZER AND REACH IN FREEZER WITH FOOD DEBRIS AND DEFROST ALSO(WITH HEAVY ICE ACCUMULATED). MUST CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE TUBE AND MAINTAIN. MUST CLEAN IN DETAIL EXTERIOR OF THE STOVE WITH GREASE BUILD UP AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOOD WITH HEAVY GREASE BUILD UP. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A SEPARATE CONTAINER TO PREVENT CONTAMINATION(NOT ON TOP OF THE ICE).
  11. Canvass

    9 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES, OBSERVED A FOOD HANDLER WASHING HIS HANDS INSIDE 3PART SINK, (TWICE); ALSO A WAITRESS WASHED HER HANDS INSIDE THE SAME SINK. INSTRUCTED, HAND MUST BE WASHED INSIDE THE EXPOSED SINK WITH WARM WATER AND SOAP. THE WASHING OF HANDS IN A UTENSILS WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).
    • 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. PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL.
    • 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. MUST PROPERLY STORED CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN DOOR GASKETS ON FRONT PREP AREA PREP REACH IN COOLER, AND REAR PREP AREA COOLER; ALSO MUST SEAL RUSTY BOTTOM PANEL OF PREP TABLE, AT REAR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MICROWAVE OVEN, COOKING EQUIPMENT, COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, NOT CLEAN; MUST CLEAN/SANITIZE.
    • 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 AT CORNERS AND ALONG WALLS NOT CLEAN, MUST DETAIL CLEAN AND MAINTAIN.
    • 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. MUST REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES AND CLEAN FILTER UNDER HOOD.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST REPLACE MISSING SELF-CLOSING DEVICES ON TOILET ROOM DOORS.
    • 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.

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