THE LITTLE INDIA

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: FOUND LIGHTS NOT SHIELDED AT MAIN KITCHEN. MUST SHIELD.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND SHELVING UNITS WITH RAW WOOD BY WALK IN COOLER. MUST SEAL ALL RAW WOOD.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: FOUND FLOORS NOT CLEAN AT RESTROOM. MUST SWEEP AND MOP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector Comments: FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURE. 57.5F CRITICAL VIOLATION. CITATION ISSUED. 7-38-005. TAGGED REACH IN COOLER.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER COLD HOLDING TEMPERATURES. 2POUNDS COOKED CHICK PEAS AT 57.4F, 5 POUNDS COOKED BEANS AT 55.9F, 5 POUNDS COOKED CHICKEN AT 54.9F, 1 POUND DICED TOMATOES AT 56.2F, AND 1 QUART WHIPPING CREAM AT 54.3F. CRITICAL VIOLATION. CITATION ISSUED. 7-38-005. DISPOSED OF APPROXIMATELY 15 POUNDS OF FOOD. MONETARY VALUE ABOUT 50.00 DOLLARS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND SHELVING UNITS WITH RAW WOOD BY WALK IN COOLER. MUST SEAL ALL RAW WOOD.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN AT RESTROOM. MUST SWEEP AND MOP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED ICE BUILD UP INSIDE MEAT PREP REACH IN COOLER. INSTRUCTED MANAGER TO DEFROST/REMOVE ALL ICE BUILD UP INSIDE COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON WOOD SHELVES IN PREP AREA ADJACENT TO FRYER. INSTRUCTED MANAGER TO CLEAN WOODEN SHELF RACK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON FLOOR AND GAPS BETWEEN WALLS/FLOOR THROUGHOUT PREP AREA. INSTRUCTED MANAGER TO CLEAN FLOOR AND SEAL GAPS AT FLOOR BASE THROUGHOUT PREP AREA.

FOOD HANDLER REQUIREMENTS MET - Comments: FOOD HANDLERS NOT ANSI STATE CERTIFIED. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE ANSI STATE CERTIFIED AND MUST HAVE NAMES OF EMPLOYEES ON PREMISES.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: DISHWASH AREA EXPOSED HANDWASH BOWL NOT MAINTAINED, DRAIN PIPE LEAKING PROFUSELY AT SAID SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK BY DATE OF REINSPECTION (01/07/15). ESTABLISHMENT IS PUT ON 48 HOUR NOTICE BY CDPH. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED ICE BUILD UP INSIDE MEAT PREP REACH IN COOLER. INSTRUCTED MANAGER TO DEFROST/REMOVE ALL ICE BUILD UP INSIDE COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON WOOD SHELVES IN PREP AREA ADJACENT TO FRYER. INSTRUCTED MANAGER TO CLEAN WOODEN SHELF RACK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON FLOOR AND GAPS BETWEEN WALLS/FLOOR THROUGHOUT PREP AREA. INSTRUCTED MANAGER TO CLEAN FLOOR AND SEAL GAPS AT FLOOR BASE THROUGHOUT PREP AREA.

FOOD HANDLER REQUIREMENTS MET - Comments: FOOD HANDLERS NOT ANSI STATE CERTIFIED. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE ANSI STATE CERTIFIED AND MUST HAVE NAMES OF EMPLOYEES ON PREMISES.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND FOOD CONTAINERS NOT STORED PROPERLY.(MUST STORE INVERTED)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND CUTTING BOARDS IN POOR REPAIR. MUST REPAIR OR REPLACE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND BROKEN FLOOR TILES AT MAIN KITCHEN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: FOUND BROKEN LIGHT SHIELDS AT MAIN KITCHEN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND CLUTTER ON SHELVING UNIT ON TOP OF 3COMPARTMENT SINK.(TOOLS,ETC.)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER BETWEEN 46.0F - 55.3F ON PREP COUNTER. (YOGURT AND CARROT 46.0F, MINT SAUCE 48.6F,FRIED BREADED POTATOES 47.3F, ONIONS 46.3F, CAULIFLOWER 47.1F,CHEESE 47.8F, LAMB STEW 55.3F AND CHICKEN 44.3F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 34LBS WORTH $125.00 THROUGH DENATURING PROCESS. INSTRUCTED TO ALWAY MONITOR FOOD TEMPERATURE DURING PREPPING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZER NOTE LABELED WITH NAME, DATE ETC. INSTRUCTED TO LABEL ALL FOOD ITEMS AND BULK FOOD STORAGE CONTAINERS AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN SHELVES UNDERNEATH PREP TABLES BY THE 3 COMPARTMENT SINK. ALSO NOTED HEAVY ICE BUILT UP INSIDE UPRIGHT FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED THICK BLACK DIRT ACCUMULATION ON FAN AT THE WINDOW OF KITCHEN FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN INTERIOR OF DEEP FRYERS(GREASE BUILD-UP).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NEED TO REPAINT KITCHEN WALLS ARE BROWN IN COLOR DUE TO MUCH FOOD SMOKE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:LAMB AT TEMP OF 46.7F; DICED POTATOES AT TEMP OF 46.5F AND CHICKEN AT TEMP OF 46,1F,FOOD MENTIONED WERE COOKED AND STORED INSIDE THE DISPLAY PREP COOLER(COOLER UNIT MAINTAINS TEMP OF 37.9F).NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED UPON THE INSPECTION.FOOD DISCARDED AND DENATURED.POUNDS #3 VALUE 28: CRITICAL VIOLATION:7-38-005(A) HOOOO77333-16

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. FOUND THE EXPOSED HAND SINK IN PREP AREA NEAR THE WASHROOM WITHOUT SOAP,OBSERVED A BOTTLE OF HAND LOTION LOCATED ABOVE THE SINK WHICH CERTIFIED FOOD HANDLER STATED THAT WAS SOAP. EMPLOYEE(WAITER) STATED WE DON'T USE IT,ONLY USE THE OTHER SINK.CONTENTS INSIDE THE BOTTLE WAS HAND LOTION. OWNER SEND EMPLOYEE OUT TO BUY THE SOAP,WHICH WAS PROVIDED AT SAID SINK.CRITICAL VIOLATION:7-38-030 H000077333-16

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. WE THE BUSINESS OWNER AND I OBSERVED EVIDENCE OF RATS DROPPINGS IN BASEMENT AREA(40 OR MORE DROPPINGS), UNDER THE SHELVES AND BEHIND THE ENTRANCE DOOR.NO FOOD IN BASEMENT,HOWEVER A LOT UNUSED COOKING EQUIPMENTS.ALSO OBSERVED STANDING WATER ON FLOOR/GROUND.WATER LEAKS FROM WATER PIPE,INSTRUCTED TO REPAIR PIPE,CLEAN FLOOR(REMOVE DROPPINGS).ELEVATED 6" OFF THE FLOOR ITEMS STORED ON FLOOR SERIOUS VIOLATION:7-38-020 H000077334-17

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 2-23-2011,REPORT# 579323 #30-INSTRUCTED TO PROVIDE DATE ON PREPARED AND READ TO EAT FOODS IN COOLER #32- MUST PROVIDE SPLASH GUARD ON MOP SINK BY SIDE OF 3COMP.SINK DRAIN BOARD. #34-INSTRUCTED TO ELEVATE PRODUCTS 6" OFF THE FLOORS AT ALL TIMES. #38-INSTRUCTED TO REPAIR LEAKING FAUCET ON 3COMP.SINK #37-INSTRUCTED TO PROVIDE SELF CLOSING DEVICE ON EMPLOYEE TOILET DOOR IN KITCHEN SERIOUS VIOALTION:7-42-090 HOOOO77334-17

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. NEED TO PROVIDE LABELS FOR FOOD STORED IN COOLERS,AND FREZEERS. AND DRY FOOD(FLOUR SUGAR ETC.)

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: 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. OBSERVED WOOD SERVING DISHES COVERED OVER AND OVER WITH ALUMINUM FOIL AND REUSED OVER AND OVER,INSTRUCTED TO REMOVE FOIL WASH AND SANITIZE SERVING PLATE.WASH PLATES EVERY EACH USE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE ALL DIRTY CARDBOARD USED TO LINE SHELVES IN PREP AREA.REPLACE OR PAINT RUSTY SHELVES BY THE 3 COMPARTMENT SINK(CLEAN POTS ARE STORED ON IT),NORTH SIDE.PROVIDE FOOD GRADE CONTAINERS WITH LIDS TO STORE FOOD.

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. DETAIL CLEAN ALL COOKING EQUIPMENT, INTERIOR AND EXTERIOR(FOOD AND GRIMES BUILD-UP).DETAIL CLEAN INTERIOR OF DEEP FRYERS(GREASE BUILD-UP).NEED TO CLEAN INTERIOR OF ALL COOLERS, FREZEERS(ENCRUSTED FOOD)AND ALL PREP TABLES.

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. CLEAN AND MAINTAIN FLOOR IN KITCHEN,SPECIALLY UNDER SHELVES, COMPARTMENT SINK AND COOKING EQUIPMENT.

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. NEED TO REPAINT KITCHEN WALLS ARE BROWN IN COLOR DUE TO MUCH FOOD SMOKE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. REPLACE BROKEN AND MISSING STOPPERS FOR THE 3 COMPARTMENT SINK.

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. PROVIDE THERMOMETERS FOR ALL COOLERS AND FREEZERS, ALSO PROVIDE A STEM THERMOTER TO BE ABLE TO CHECK FOOD TEMPERATURE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED TO PROVIDE DATE ON PREPARED AND READ TO EAT FOODS IN COOLER.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTRUCTED TO PROVIDE DATE ON PREPARED AND READY TO EAT FOOD IN COOLERS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR DAMAGED SEAT COVERS IN KITCHEN.MUST PROVIDE SPLASH GUARD ON MOP SINK BY SIDE OF 3COMP.SINK DRAIN BOARD.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO ELEVATE PRODUCTS 6" OFF THE FLOORS AT ALL TIMES.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: INSTRUCTED TO PROVIDE SELF CLOSING DEVICE ON EMPLOYEE TOILET DOOR IN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR LEAKING FAUCET ON 3COMP.SINK.

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. INSTRUCTED TO PROVIDE DATE ON PREPARED AND READY TO EAT FOOD IN COOLERS

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: 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. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELVING UNITS AND ON COUNTERS THROUGHOUT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR DAMAGED SEAT COVERS IN KITCHEN.MUST PROVIDE SPLASH GUARD ON MOP SINK BY SIDE OF 3COMP.SINK DRAIN BOARD.

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. INSTRUCTED TO ELEVATE PRODUCTS 6" OFF THE FLOORS AT ALL TIMES.

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. INSTRUCTED TO PROVIDE SELF CLOSING DEVICE ON EMPLOYEE TOILET DOOR IN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. INSTRUCTED TO REPAIR LEAKING FAUCET ON 3COMP.SINK.

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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact of storage shelving, cooler shelving, not clean need cleaning(crevices).

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.floors under heavy equipment, storage shelving need cleaning, floors in bsmt. storage areas need cleaning.

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. Use dustless cleaning methods.walls in prep areas need cleaning, ceilings in bathrooms need cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.missing light shield inside canopy shall be provided.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust vents(ventilation)in coolers, kitchen prep areas, dining room, and bathroom need detailed cleaning.