MAIN KITCHEN

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED SOME BULK CONTAINERS NOT LABELED AT PASTRY PREP AREA. MUST LABEL ALL BULK CONTAINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED DUST BUILD UP ON PREP COOLER CONDENSER AT EMPLOYEES CAFETERIA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL COOLERS CONDENSERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: HAND SINK IN COLD FOOD STATION TOO CLOSE TO PREP TABLE, INSTRUCTED TO INSTALL A SPLASH GUARD. LOOSE WIRES NOTED ON FOOD STRAINERS, INSTRUCTED TO USE ONLY SOUND UTENSILS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: TOP LOADING SOFT SERVE ICE CREAM MAKER IN EMPLOYEES CAFETERIA WITHOUT A DIRECT WATR SUPPLY LINE ABOVE, INSTRUCTED TO INSTALL A WATER SPRAYER WITH HOT AND COLD WATER ABOVE FOR PROPER WASHING AND RINSING

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: INADEQUATE FOOD PROTECTION, FOUND VACUUMED PACKAGED FOODS IN FACILITY THAT WAS PACKAGED ON SITE WITHOUT HEALTH DEPT APPROVAL, INSTRUCTED MGR TO DISCONTIUE VACUUME PACKAGING AND CONTACT THE OFFICE OF CDPH FOR FURTHER INQUIRY. SERIOUS CITATION ISSUED 7-38-005. MGR DISCARDED FOODS VOLUNTARILY.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: INADEQUATE INSECTS CONTROL, FOUND 18 LIVE FRUIT FLIES IN MAIN KITCHEN AND CLEAN UTENSILS STORAGE, INSTRUCTED TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROLS SERVICE RECOMMENDED. SERIOUS CITATION ISSUED 7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: HAND SINK IN COLD FOOD STATION TOO CLOSE TO PREP TABLE, INSTRUCTED TO INSTALL A SPLASH GUARD. LOOSE WIRES NOTED ON FOOD STRAINERS, INSTRUCTED TO USE ONLY SOUND UTENSILS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: STANDING WATER UNDER RACKS IN CLEAN UTENSILS ROOM, INSTRUCTED TO ELIMINATE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: UNFINISHED WALLS AND FLOORS IN A CLOSET NEAR DISH WAHING AREA, INSTRUCTED TO PROVIDE SMOOTH SURFACES THATS EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: TOP LOADING SOFT SERVE ICE CREAM MAKER IN EMPLOYEES CAFETERIA WITHOUT A DIRECT WATR SUPPLY LINE ABOVE, INSTRUCTED TO INSTALL A WATER SPRAYER WITH HOT AND COLD WATER ABOVE FOR PROPER WASHING AND RINSING

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD: A FOOD HANDLER IN THE PANTRY WAS HANDLING LETTUCE AND PREPARING IT FOR A SALAD WITH HIS BARE HANDS. THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD (USE GLOVES, TONGS, SPOONS, SPATULAS ETC.) CRITICAL VIOLATION 7-38-010

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED HANDLED SCOOP IN BULK FOOD STORAGE CONTAINER WITH THE HANDLE LYING IN THE FOOD. INSTRUCTED TO EITHER STORE THE SCOOP IN THE FOOD WITH THE HANDLE FACING UP OR IN A SEPARATE CONTAINER IN BETWEEN USE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE FOOD STORAGE RACKS IN WALK-IN COOLER #2 TO REMOVE BLACK BUILDUP AND FOOD DEBRIS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE BOTTOM COMPARTMENT OF THE DEEP FRYER TO REMOVE GREASE BUILDUP AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED A CEILING LEAK IN THE EMPLOYEE CAFETERIA. NO FOOD ITEMS WERE CONTAMINATED BY LEAK BUT EQUIPMENT IN THE VACINITY WERE RELOCATED. MUST REPAIR LEAK AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A STEADY LEAK UNDER THE STEAMER OVEN AT THE GRILL AND A LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3-COMPARTMENT SINK. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR LEAKS AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REROUTE THE DISCHARGE LINE, THAT IS DISCHARGING INTO THE EXPOSED HAND SINK, TO A FLOOR DRAIN. DISCHARGE LINES CANNOT DISCHARGE INTO THE EXPOSED HAND SINK.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL ALL REFRIGERATED, READY-TO-EAT POTENTIALLY HAZARDOUS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK IN THE POT WASHING AREA. MUST REPAIR THE LEAKY FAUCET AT THE 1 COMPARTMENT SINK IN THE EMPLOYEE CAFETERIA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED FOOD STORAGE FACILITIES NOTED AT IMPROPER TEMPERATURES. NOTED THE LARGE REACH IN COOLER IN THE BASEMENT AT 45 DEGREES F, THE SMALL REACH IN COOLER IN THE BASEMENT AT 48 DEGREES F AND THE REACH IN COOLER IN THE MAIN PREP AREA AT 53 DEGREES F. MUST REPAIR OR ADJUST COOLERS SO THEY MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. EMPLOYEE CAFETERIA: 2LBS OF VARIOUS CHEESES AT 50.9-52 DEGREES F, 3LBS OF LEAFY GREEN LETTUCE AT 58.5 DEGREES F, AND 3LBS OF CHICKPEA SALAD AT 46 DEGREES F. MAIN KITCHEN: 11LBS OF VARIOUS SAUCES AT 50 DEGREES F, 1LB OF YOGURT AT 53 DEGREES F, 1LB OF SLICED TOMATOES AT 50 DEGREES F, AND 3LBS OF BUTTER AT 50 DEGREES F. BANQUETS: 15LBS OF VARIOUS SAUCES AT 46-52 DEGREES F, 14LBS OF MILK AT 44-49 DEGREES F, 8LBS OF HEAVY CREAM AT 45 DEGREES F, AND 4LBS OF ALMOND MILK AT 47 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: THE LOW TEMPERATURE DISH MACHINE IN THE BAR AREA NOT PROPERLY SANITIZING MULTI-USE ITEMS DURING THE FINAL RINSE CYLCE. NO SANITIZING SOLUTION REGISTERING ON THE INTERIOR OF THE DISH MACHINE DURING THE FINAL RINSE CYCLE. MUST REPAIR. CRITICAL CITATION ISSUED 7-38-030

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO COLD RUNNING WATER NOTED AT THE HAND SINK IN THE BANQUET DISHWASHING AREA. THE WATER AT THE HAND SINK WAS NOTED AT 122 DEGREES F. MUST REPAIR SINK AND PROVIDE HOT AND COLD OR TEMPERED WATER. CRITICAL CITATION ISSUED 7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 30 LIVE SMALL FLIES IN THE MAIN KITCHEN REAR HALLWAY, 10 IN THE EMPLOYEE CAFETERIA, 20 IN THE BAR AREA,10 IN THE MAIN DISHWASHING AREA, 20 IN THE BASEMENT DISHWASHING AREA AND THROUGHOUT. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: THE FINAL RINSE TEMPERATURE GAUGE AT THE DISH MACHINE IN THE BANQUET AREA IS BROKEN. MUST REPAIR SO THE GAUGE CAN PROPERLY DISPLAY THE FINAL RINSE TEMPERATURE. SERIOUS CITATION ISSUED 7-38-030

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL ALL REFRIGERATED, READY-TO-EAT POTENTIALLY HAZARDOUS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE IN THE BANQUET AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK IN THE POT WASHING AREA. MUST REPAIR THE LEAKY FAUCET AT THE 1 COMPARTMENT SINK IN THE EMPLOYEE CAFETERIA.

FOOD HANDLER REQUIREMENTS MET - Comments: MUST PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR EMPLOYEES AS REQUIRED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE LID FOR THE ICE BIN IN THE SERVICE BAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOOR INSIDE THE WALK IN COOLER AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET - Comments: MUST ENROLL ONLINE TO GET A FOOD HANDLER'S CERTIFICATE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR WITH ACCUMULATED FOOD DEBRIS UNDER THE PASTRY/BAKERY PREP COUNTER. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BLOWN LIGHT BULBS UNDER THE HOODS. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE FOLLOWING LEAKS: PLUMBING UNDER THE 1 COMPARTMENT SINK IN THE DISH STORAGE ROOM, FAUCET BASE AT 1 COMPARTMENT SINK IN THE GARDEMAGE LOBBY, FAUCET BASE AT THE SPRAYER HEAD, FAUCET BASE AT LEFT 3 COMPARTMENT SINK AND THE HOT AND COLD KNOBS AT THE ROOM SERVICE EXPOSED HAND SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE PLUMBING LEAKING UNDER ALL 3 COMPARTMENTS OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED 2 PREP COOLERS WITHOUT THERMOMETERS. INSTRUCTED TO PROVIDE AND MAINTAIN THERMOMETERS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ONE BULK-FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEL ALL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ICE BIN AT BAR AREA NOT COVERED, INSTRUCTED TO INSTALL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: CEILING VENTS WITH HEAVY DUST BUILD-UP IN EMPLOYEES DINING/KITCHEN AREA. INSULATION LINES IN PRODUCE WALK-IN COOLER NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES PERSONAL CLOTHINGS STORED ON CLEAN UTENSILS SHELVES, INSTRUCTED TO KEEP AWAY.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SUSHI RICE AT 104.1F. NO pH TEST DOCUMENTATION WAS PROVIDED. ALSO OBSERVED TOFU AT 43.7F AND VARIOUS PUREES AND SAUCES IN THE PREP COOLER AT 43.1-45.4F. MANAGEMENT VOLUNTARILY DISCARDED 64# OF FOOD WORTH $75. CRITICAL VIOLATION 7-38-005A.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED IMPROPER FINAL RINSE TEMPERATURE FOR THE HIGH TEMPERATURE DISHMACHINE. OBSERVED A FINAL RINSE TEMPERATURE OF 172F ACCORDING TO THE FINAL RINSE TEMPERATURE GAUGE ON THE MACHINE. MACHINE WAS TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED TO REPAIR SO THAT THE FINAL RINSE TEMPERATURE IS ABOVE 180F. UPON MY RETURN ON 1/14/13 TO FINISH WRITING THE REPORT, THE DISHMACHINE FINAL RINSE TEMPERATURE WAS AT 200F. THE HELD FOR INSPECTION TAG WAS REMOVED AT THIS TIME. CRITICAL VIOLATION 7-38-030.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR OF THE PASTRY PREP AREA WALK-IN COOLER AND FREEZER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE THE CEILING TILES WITH CHIPPED PAINT COVERING ON THEM.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. SEVERAL FOOD CONTAINERS NOT LABELED IN KITCHEN, INSTRUCTED TO LABEL ALL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN: ICE MAKER INTERIOR SURFACES, FAN COVERS INSIDE PREP AND WALK-IN COOLERS, COOLER DOOR GASKETS AND FOOD SLICER BEHIND BLADE. INSTRUCTED MGR TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. STANDING WATER ON FLOOR ALONG WALL BASE IN ROOM SERVICE STATION. INSTRUCTED TO MINIMIZE STANDING WATER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MISSING CILING TILES ABOVE SUSHI STATION, INSTRUCTED TO REPLACE.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE HAND WASHING SIGNS IN TOILET ROOMS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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. MISSING THERMOMETER IN PREP COOLERS, INSTRUCTED TO PROVIDE IN WARMEST PART OF COOLER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CHIPPED ICE SCOOPS, INSTRUCTED TO USE SOUND UTENSIL

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE OPEN AREAS/GAPS BETWEEN THE DUMP SINKS & COUNTERTOP AT BOTH WAIT STAFF STATIONS IN THE DINING AREA MUST SEALED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CABINETS AT WAIT STAFF STATION BY LOBBY DINING AREA MUST BE CLEANED, INTERIOR OF DISHMACHINES & ICE MACHINE MUST BE DE-LIMED, & DUSTY COMPRESSORS/FAN FUARDS OF COOLERS MUST BE CLEANED ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MOST OF THE CAULKING ALONG THE SPLASHGUARDS OF SINKS IN DISHROOMS HAVE EVIDENCE OF MOLD & ARE WORN-OUT, MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: WASTE WATER LINE BEHIND CAPPUCINO MACHINE, FAUCET LEAKS AT KNOBS IN DISHROOM & PREP SINKS. 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.