SAN SOO GAB SAN

FOOD HANDLER REQUIREMENTS MET - Comments: NO FOOD HANDLERS CERTIFICATE FOR THE REST OF THE EMPLOYEES WITHOUT THE CERTIFIED FOOD MANAGER CERTIFICATE. MUST PROVIDE NEXT ROUTINE INSPECTION.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: NO PREVIOUS SUMMARY REPORT POSTED /VISIBLE ON SITE FOR THE CUSTOMER TO SEE FROM REPORT # 1965832 DATED 10/4/16. SERIOUS VIOLATION 7-42-010(B) INSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED/DISPLAY ON SITE FOR THE CUSTOMER TO SEE. PROVIDED NEW SUMMARY REPORT TO POST.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT # 1965832 DATED 10/4/16. #36-PREP AREA CEILING LIGHT END CAPS MISSING ABOVE PREP TABLE BY COOKLINE. MUST PROVIDE LIGHT SHIELD END CAPS FOR LIGHT BULBS. SERIOUS VIOLATION 7-42-090.

FOOD HANDLER REQUIREMENTS MET - Comments: NO FOOD HANDLERS CERTIFICATE FOR THE REST OF THE EMPLOYEES WITHOUT THE CERTIFIED FOOD MANAGER CERTIFICATE. MUST PROVIDE NEXT ROUTINE INSPECTION.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, BEEF, ETC.) ARE PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH ORIGINAL CERTIFICATE MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. SERIOUS VIOLATION 7-38-005(A). CITATION ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PREP AREA CEILING LIGHT END CAPS MISSING ABOVE PREP TABLE BY COOKLINE. MUST PROVIDE LIGHT SHIELD END CAPS FOR LIGHT BULBS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HAND WASH BOWL (BY REAR EXIT DOOR) PIPE DRAINING SLOWLY. MUST ROD OUT DRAIN PIPE.

FOOD HANDLER REQUIREMENTS MET - Comments: NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: REAR DOOR NOT RODENT PROOF, APPROX., 1/4 GAP OPENING AT BOTTOM OF DOOR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN, SERIOUS CITATION ISSUED: 7-38-020

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (MEAT, SOUP, KIM CHI, SUSHI ETC), INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON DUTY AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THREE COMPARTMENT SINK IN POOR, NOT PROPERLY DRAINING, SINK BACKING UP INTO OTHER COMPARTMENTS OF SINK, INSTRUCTED TO REPAIR AND BETTER MAINTAIN, SERIOUS CITATION ISSUED: 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN GASKETS ON COOLERS DOORS; INSTRUCTED TO REPLACE GASKET FOR TWO DOORS PREP REACH IN COOLER AND MAIN KITCHEN, USING CARRYOUT BAGS FOR FOOD STORAGE, MUST RESTRICT AND INVEST IN FOOD GRADE BAGS OR CONTAINERS, AND USING FOIL ON ALL COOKING SERVICES IN SUSHI KITCHEN, INSTRUCTED TO RESTRICT, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO SINK STOPPERS FOR THREE COMPARTMENT SINK, MUST PROVIDE, AND REPAIR SLOW DRAINING HAND SINK IN OF TWO LADIES BATHROOM, AND ONE OF TWO EXPOSED HAND SINK IN KITCHEN,

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTERED STORAGE AREAS, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,

FOOD HANDLER REQUIREMENTS MET - Comments: NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER AND BEHIND COOKING EQUIPMENT NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND DALIY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING TILE MISSING IN PREP AREA. INSTRUCTED TO REPLACE MISSING CEILING TILE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FAUCET NOT MAINTAINED AT BOTH THREE COMPARTMENT SINKS. INSTRUCTED TO REPLACE OR REPAIR LEAKING FAUCET AT NECK.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED MULTI UTENSIL (PLATES, BOWL,CUPS ETC) ON SHELVING AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT OR COVER WITH A CLEAN PROTECTIVE COVER TO PREVENT DIRT ACCUMULATION AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVES ABOVE 3 COMPARTMENT SINK AND INSIDE THE WALK IN COOLER. INSTRUCTED TO REPAIR OR REPAINT WITH A NON TOXIC FOOD GRADE PAINT....MUST ALSO PROVIDE STOPPERS AT THE 3 COMPARTMENT SINK.

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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED SERVICE COOLER AT THE SUSHI PREP AREA TO BE IMPROPER AT 46.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. EQUIPMENT TAGGED AND HELD FOR INSPECTION. PREMISES HAS OTHER COOLERS MAINTAINING PROPER TEMPERATURES. 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 WALK IN COOLER, SERVICE COOLER AND ON COUNTER TOP TO BE IMPROPER BETWEEN 47F TO 136F. FISH SAUCE 47.8F, FRIED EGGS 135.1F,SEAFOOD PANCAKES 123.4F,EGGS 67.5F,COOKED RADISH 57.5F, POTATOES 131F, GREEN BEANS 136.5F, FISH CAKE 111.4F,GREENS 110.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 19LBS OF PRODUCTS WORTH $44.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED ONE EMPLOYEE CLEAN THEIR NOSTRILS WITH HANDS, THEN WIPE IT WITH BOTH HANDS AND WITHOUT WASHING HANDS CONTINUED TO PREPARE/SERVE FOOD, NOTED ANOTHER EMPLOYEE WASHING HANDS AT THE 3 COMPARTMENT SINK WITH NO SOAP, NOTED EMPLOYEE PICKING UP FOOD FROM SERVING TRAY AT KITCHEN COUNTER WITH BARE HANDS, NO HANDS WASHED AND NO SERVING UTENSILS USED. INSTRUCTED TO WASH HANDS AT ALL TIMES AND AS NEEDED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A).

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED EXPOSED HAND WASH SINK AT THE PREP AREA NEXT TO THE 3 COMPARTMENT SINK CLOGGED. (WATER NOT DRAINING). INSTRUCTED TO CONSULT WITH PLUMBER TO REPAIR AND MAINTAIN SINK WITHIN 48 HOURS. PREMISES HAS ANOTHER EXPOSED HAND WASH SINK AT THE KITCHEN PREP AREA WITH 15 FEET THAT EMPLOYEES CAN USE TEMPORARILY FOR HAND WASHING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (MEAT, SOUP, KIM CHI, SUSHI ETC). FOOD SERVICE MANAGER ARRIVED ON SITE AT ABOUT 12:30PM. INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON DUTY AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED MULTI UTENSIL (PLATES, BOWL,CUPS ETC) ON SHELVING AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT OR COVER WITH A CLEAN PROTECTIVE COVER TO PREVENT DIRT ACCUMULATION AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVES ABOVE 3 COMPARTMENT SINK AND INSIDE THE WALK IN COOLER. INSTRUCTED TO REPAIR OR REPAINT WITH A NON TOXIC FOOD GRADE PAINT....MUST ALSO PROVIDE STOPPERS AT THE 3 COMPARTMENT SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS UNDERNEATH COOKING STOVE AT THE REAR SUSHI PREP AREA.

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

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: NOTED EMPLOYEES PREPPING AT THE KITCHEN WITH NO HAIR PROTECTION (NETS, HATS ETC). INSTRUCTED TO WEAR HAIR RESTRAINS AT ALL TIMES WHILE PREPARING FOOD.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES DURING STORAGE; FOUND CONTAINERS ON TOP OF PREP TABLE, OF; ABOUT 3LBS. TOFU AT 63.1F, 4LBS. OF COOKED POTATOES AT 106.3F, AND 5LBS. OF COOKED FISH CAKES AT 73.9F. INADEQUATE FOOD PROTECTION. INSTRUCTED COLD/HOT POTENTIALLY HAZARDOUS FOODS MUST BE AT, COLD 40F OR BELOW, HOT 140F OR HIGHER. FOODS DISCARDED=$220. CRITICAL CITATION ISSUED, 7-38-005(A).

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: INADEQUATE UTENSILS SANITATION; OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY, HOWEVER NOT USING A SANITIZING METHOD. INSTRUCTED/DEMONSTRATED PROPER SET-UP OF 3COMPARTMENT SINK FOR PROPER SANITATION USING 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.;

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN MULTI-USE UTENSILS NOT PROPERLY STORED; INSTRUCTED TO PROPERLY STORED/INVERT TO PREVENT CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN GASKETS ON COOLERS DOORS; INSTRUCTED TO REPLACE GASKET FOR TWO DOORS PREP REACH IN COOLER AND ONE DOOR REACH IN COOLER AT MAIN KITCHEN. BROKEN PLASTIC CURTAINS; INSTRUCTED TO REPLACE BROKEN CURTAINS INSIDE WALK IN COOLER AND WALK IN FREEZER. UNFINISH/RAW/BARE WOOD PANEL NEAR 3COMPARTMENT SINK AND SMALL TABLE NEAR COOKING EQUIPMENT AT SUSHI PREP AREA; INSTRUCTED TO SEAL BOTH, WOOD MUST BE SMOOTH AND EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DEBRIS/FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; SLICER, FREEZERS, HOT HOLDING BOXES, COOLERS, MICROWAVE OVENS, COOKING EQUIPMENT AND STORAGE SHELVES INSIDE BOTH PREP AREAS AND REMOVE FOIL COVERING ON EQUIPMENT AT SUSHI PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOOD DEBRIS AND GREASE ON FLOORS; MUST DETAIL CLEAN FLOORS THRU-OUT REAR STORAGE ROOM, FRONT BAR AREA AND SUSHI PREP AREA; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OPENINGS AROUND PIPES INSIDE REAR STORAGE ROOM AND WASHROOMS; INSTRUCTED TO SEAL TO PREVENT PEST ENTRY. EXCESSIVE GREASE BUILD-UP ON HOODS AND FILTERS AT BOTH PREP AREAS; INSTRUCTED TO CLEAN AND MAINTAIN. NORTH WALLS UNDER 3COMPARTMENT SINK AT SUSHI PREP AREA IN POOR REPAIR; INSTRUCTED TO REMOVE PEELING PAINT, REPAIR WALL AND REPAINT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKING PIPES UNDER EXPOSED SINK AT MAIN KITCHEN AND SUSHI PREP AREA; INSTRUCTED TO REPAIR; ALSO REPAIR 2COMPARTMENT FAUCET.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETERS INSIDE SOME COOLERS; INSTRUCTED TO PROVIDE THERMOMETERS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: SOME FOOD HANDLERS NOT WEARING HAIR RESTRAINTS; INSTRUCTED ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE WORN OUT/BROKEN LID OF ONE OF THE CHEST FREEZER AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SHELVING UNDER THE FRONT COUNTER NOT IN GOOD REPAIR. MUST REPAIR AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE AND CORNER UNDER THE SUSHI COUNTER AND MAINTAIN. BAGS OF CARROTS HAS TO BE ELEVATED FROM THE FLOOR INSIDE THE WALK IN COOLER.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEE HANDLING FOODS IN THE PREP AREA MUST WEAR A HAIR RESTRAINT.

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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found some food items not properly labeled/dated in coolers, freezers, must date and label foods in coolers/frezzers.

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. non food contact surfaces the had peeling paint, rust in coolers, shelving shall be repair/replaced.

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 surfaces of cooking equipment, cooler shelving not clean need detailed 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, cooking equipment, storage shelving not clean need detailed cleaning(corners).

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/ceilingn in prep area not clean 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. light shields in prep areas need cleaning.

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 canopy not clean needs cleaning, exhaust vents(ventilation) in kitchen areas, bathrooms need cleaning.