Carnivale Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED LARGE CRACKS AND EXCESSIVE BUBBLING IN THE SIDES OF THE LARGE PLASTIC TORTILLA CHIP STORAGE BINS. INSTRUCTED TO DISCARD THE DAMAGED CONTAINERS AND REPLACE WITH SMOOTH, AND EASILY CLEANABLE BINS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED WATER POOLING ON THE FLOOR IN FRONT OF THE LOADING SIDE OF THE DISH MACHINE. INSTRUCTED TO MAINTAIN THE FLOORS CLEAN AND DRY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED MISSING CEILING TILES IN FRONT OF THE DISH MACHINE. INSTRUCTED TO REPLACE THE CEILING TILES. OBSERVED EXPOSED, UNFINISHED PLYWOOD WALL (APPROX. 3 FOOT WIDE AND SPANNING FROM FLOOR TO CEILING) IN THE DRY STORAGE WATER LINE UTILITY AREA. INSTRUCTED TO REPAIR THE WALL TO BE SMOOTH, DURABLE AND EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A LEAK AT THE MOUTH OF THE FAUCET ON THE HAND SINK SERVING THE COOLING STATION. OBSERVED A LEAK AT THE FAUCET ADAPTER ON THE MOP SINK AT THE NOZZLE THE SECOND FROM THE RIGHT. OBSERVED A LEAK AT THE CENTER COMPARTMENT WASTE PIPING AT THE MAIN KITCHEN 3 COMPARTMENT SINK. OBSERVED A LEAK AT THE SODA GUN TUBING A THE SERVICE BAR. INSTRUCTED TO REPAIR ALL LEAKS AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED BROOMS BEING STORED WITH THE HEADS ON THE FLOOR IN THE STORAGE AREA NEAR THE MAIN THREE COMPARTMENT SINK. INSTRUCTED TO INVERT ALL MOPS AND BROOMS DURING STORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED A CUP BEING USED TO DISPENSE ICE AT THE FRONT BAR SERVER STATION. INSTRUCTED TO PROVIDE A SANITARY SCOOP WITH A HANDLE.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NOTED INDIVIDUAL CONTAINERS WITH SHELLFISH (MUSSELS AND CLAMS) WITH NO TAGS ATTACHED INSIDE WALK IN COOLER. INSTRUCTED TO ALWAYS HAVE TAGS ATTACHED TO SHELLFISH UNTIL THE LAST BATCH IS CONSUMED AND THEN THE TAGS MUST BE STORED IN A FOLDER ON PREMISES FOR AN ADDITIONAL 90 DAYS. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $40.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF REFRIGERATION UNIT AT THE KITCHEN PREP AREA TO BE IMPROPER AT 55.4F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE REFRIGERATION UNIT TO BE IMPROPER:-SHRIMP 49.5F, CALAMARI 50.9F, CHEESE 54.3F, MAYONNAISE 51.7F, ASSORTED CUPS WITH FRESHLY SQUEEZED JUICES 51.7F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED 295 LBS OF PRODUCTS WORTH $800.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 50 FLYING INSECTS SCATTERED THROUGH OUT PREMISES ON WALLS, CEILINGS,BOXES AND CABINETS ESPECIALLY AT THE BARS, KITCHEN AND FRONT PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON SITE WITH ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN,SEAFOOD,SOUPS ETC). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGE WITH CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED BROKEN LID AT SERVICE COOLER OF THE SERVICE LINE AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED BROKEN TILES ON WALL UNDERNEATH DISH WASHER AT THE DISH WASHING ROOM. ALSO NOTED LOOSE AND MISSING TILES ON WALLS AT THE BASE OF STAIR WAY LEADING TO THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NOTED BROKEN LIGHT SHIELD ON LIGHTING AT THE KITCHEN PREP BY THE MOB SINK. INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKING FAUCET AT THE 2 COMPARTMENT SINK OF THE FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED CLUTTER ON FLOORS AND SHELVING AT THE BASEMENT DRY STORAGE AND AT THE SECOND FLOOR UNUSED KITCHEN. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: EXPOSED TABLEWARE MUST BE PROTECTED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: LIDS MUST BE PROVIDED FOR ALL BAR ICE BINS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR OF DAIRY WALK-IN COOLER UNEVEN AND IN POOR REPAIR. FLOOR AT TWO COMPARTMENT PREP SINK WITH MISSING GROUTING. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING WALL TILES AT BOTTOM OF COFFEE STATION/DISH ROOM EXPOSED HAND SINK. MUST REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HOT AND COLD RUNNING WATER MUST BE PROVIDED ABOVE ALL THE BARS TAYLOR FROZEN BEVERAGE MAKERS.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: CHEMICAL DISH MACHINE BEHIND FRONT MAIN BAR NOT PROPERLY DISPENSING CHLORINE SANITIZER. AFTER SEVERAL ATTEMPTS, 0PPM CHLORINE NOTED. GLASSWARE WAS INSIDE MACHINE AND HAD BEEN WASHED. MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES SANITIZER TO 100PPM. CRITICAL CITATION ISSUED 7-38-030. REPAIRMAN ARRIVED DURING THE INSPECTION AND REPLACE DISPENSING TUBING AND OLD DISSIPATED CHLORINE.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GREASE RECEPTACLE WITH EXCESSIVE GREASE SPILLAGE ON THE GROUND SURROUNDING THE CONTAINER SEEPING INTO THE SURROUNDING GRAVEL AND GREASE DRIPPING DOWN OFF THE TOP AND SIDE OF CONTAINER. INSTRUCTED TO REMOVE ALL GREASE FROM GROUND AND EXTERIOR OF GREASE RECEPTACLE. SERIOUS CITATION ISSUED 7-38-020.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: EXPOSED TABLEWARE MUST BE PROTECTED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: LIDS MUST BE PROVIDED FOR ALL BAR ICE BINS. INTERIOR DOOR OF KITCHEN, THREE DOOR, TALL REACH-IN FREEZER WITH EXPOSED INSULATION AND METAL OF DOOR MISSING. MUST REPAIR/REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF ALL ICE MACHINES, INCLUDING BASEMENT MACHINES, MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR OF DAIRY WALK-IN COOLER UNEVEN AND IN POOR REPAIR. FLOOR AT TWO COMPARTMENT PREP SINK WITH MISSING GROUTING. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CHIPPING WALL PLASTER AT DINING ROOM PREP KIOSK ONE COMPARTMENT SINK. MISSING CEILING TILES ABOVE REAR KITCHEN HALLWAY DRY FOOD STORAGE AND DISH MACHINE AREAS. MUST REPLACE. MISSING WALL TILES AT BOTTOM OF COFFEE STATION/DISH ROOM EXPOSED HAND SINK. MUST REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HOT AND COLD RUNNING WATER MUST BE PROVIDED ABOVE ALL THE BARS TAYLOR FROZEN BEVERAGE MAKERS.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: DIRTY BAR TOWELS MUST NOT BE STORED TO DRY HANGING IN THE THREE COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AN INTERNAL THERMOMETER IN BASEMENT MEAT WALK-IN COOLER OR REPAIR BROKEN EXTERNAL THERMOMETER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEE BICYCLES MUST NOT BE STORED IN THE FOOD PREP AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL BULK STORAGE CONTAINERS IN KITCHEN WITH NAME OF PRODUCT INSIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN AND MAINTAIN BLADE OF CAN OPENER AT PREP TABLE IN MAIN KITCHEN. CLEAN AND MAINTAIN INTERIOR BOTTOM OF FRYERS WHERE NEEDED, CLEAN EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR UNDER AND BEHIND SOME KITCHEN EQUIPMENT TO REMOVE GREASE NOTED. CLEAN FLOORS BEHIND AND AT SIDES OF REFRIGERATION UNITS BEHIND BOTH BARS TO REMOVE STICKY RESIDUE. DRY MOIST AREA IN LIQUOR STORAGE ROOM IN BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR WALLBASE OUTSIDE OF WALK-IN LIQUOR COOLER; HOLE IN WALL OBSERVED. ALSO PROVIDE A WALL COVING IN REAR STORAGE AREA BETWEEN KITCHEN AREAS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR DOOR GASKETS AT DESSERT COOLER, REPAIR OR REPLACE BROKEN FLOOR DRAIN IN FRONT OF WALK-IN COOLER CLOSEST TO KITCHEN ENTRY DOORWAY.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE UNDER ALL GRILLS IN THE MAIN COOKING LINE TO REMOVE GREASE AND FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST ALSO CLEAN, SANITIZE AND REMOVE DIRT DEBRIS AND DEAD INSECTS AT ALL CORNERS IN THE REAR DRY STORAGE AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL ALL OPENINGS AT WALLBASES IN THE KITCHEN AREA BEHIND HEAVY KITCHEN EQUIPMENT, ALSO AT WALLBASE STAIRCASE LEADING TO THE REAR BASEMENT AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS AT ALL COOLER, REFRIGERATOR, AND FREEZERS AT ALL TIMES.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: UPON INSPECTION OBSERVED FRONT REVOLVING DOOR WITH WORN OUT DOOR SWEEPS WITH AN OPENINGS OF MORE THAN A 1/4 INCH. MUST RODENT PROOF FRONT DOOR AT ALL TIMES. SERIOUS CITATION 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR DOOR GASKETS AT DESSERT COOLER, REPAIR OR REPLACE BROKEN FLOOR DRAIN IN FRONT OF WALK-IN COOLER CLOSEST TO KITCHEN ENTRY DOORWAY.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE UNDER ALL GRILLS IN THE MAIN COOKING LINE TO REMOVE GREASE AND FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REGROUT FLOORS IN THE KITCHEN AT MAIN PREP LINE. MUST MAINTAIN FLOORS DRY AT ALL TIMES UNDER DISHMACHINE AREA, STAFF LOCKER ROOM AND AT PREP LINE UNDER PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST ALSO CLEAN, SANITIZE AND REMOVE DIRT DEBRIS AND DEAD INSECTS AT ALL CORNERS IN THE REAR DRY STORAGE AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL ALL OPENINGS AT WALLBASES IN THE KITCHEN AREA BEHIND HEAVY KITCHEN EQUIPMENT, ALSO AT WALLBASE STAIRCASE LEADING TO THE REAR BASEMENT AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS AT ALL COOLER, REFRIGERATOR, AND FREEZERS AT ALL TIMES.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED BLACK SUBSTANCE/SLIME DRIPPING ONTO ICE (FOOD) USED FOR DRINKS.MUST CLEAN AND SANITIZE ICE MACHINE.SERIOUS VIOLATION 7-38-005(A)CDI MUST FAX LETTER TO CDPH FOR REINSPECTION FOR TAG REMOVAL.H000076805 10 COURT DATE 6/21/2012 AT 1100AM 400 W SUPERIOR RM112 CHICAGO,IL PLEASE SEE BACK OF CITATION FOR PREPAYMENT INFORMATION.

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.MUST CLEAN SANITIZE EXTERIOR OF COOLERS, INTERIOR SHELVES AT REFRIGERATORS, AND UNDER GRILLS AT MAIN KITCHEN AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS UNDER KITCHEN EQUIPMENT TO REMOVE FOOD DEBRI.

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.MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. DISHMACHINE TAGGED HELD FOR INSPECTION. The final rinse temperature of the high temperature dishmachine in the dish washing area is 128.7 f. The bar low temp dishmachine was out of chemical sanitizer and was filled and primed at this time.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Any food utensils that are stored in any standing water or sanitizer must be removed. Air-dry all multi-use dispensing and cutting equipment after sanitizing. CLEAN THE DIRTY NORTH ICE MACHINE INTERIOR LIP.

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. THE KITCHEN BASEBOARDS ON THE BACK WALL ARE FALLING DOWN, Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

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. CLEAN THE DIRTY BUILDUP OFF OF THE SERVICE BAR CEILINGS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE DISH MACHINE IS SPRAYING WATER OUT OF THE DISH ENTRY AREA, DIVERT THE WATER BACK INTO THE MACHINE.