Caribbean Jerk & Soul Food

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

LIVE ROACHES (5) CRAWLING ON FLOOR IN PREP AREAS AND ON OLD CAN GOODS. ALSO DEAD ROACHES NOTED IN SAME AREA.INSTD TO ELIMINATE ALL ROACHES, CLEAN AND SANITIZE ALL AFFECTED AREAS.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION FROM 9/17/12 (1285293) 24- FAUCETS STRIPPED FROM 3-COMPARTMENT SINK. INSTD TO REPAIR AND HAVE TIGHT FITTING. 29- NOT CORRECTED: 33-CLEAN INTERIOR AND EXTERIOR OF ALL CABINETS (DEAD ROACHES), SHELVES, PREP TABLES, SINKS, COO...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

SEE VIOLATION ABOVE.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

SEE VIOLATION ABOVE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR OF HOOD, FILTERS, MICROWAVES, LEGS, WHEELS, ALL ATTACHED PIPING OF EQUIPMENT, ALL FOOD AND NON-FOOD CONTACT EQUIPMENT THRU-OUT NOT CLEAN. CLEAN SAME.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR THRU-OUT UNDER AND BEHIND HEAVY EQUIPMENT NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS THRU-OUT NOT CLEAN AND WORN SURFACES. INSTD TO CLEAN AND PAINT SAME. LIGHTSHIELDS THRU-OUT NOT CLEAN. CLEAN SAME

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

NOTED INFESTATION OF ROACHES, NUMEROUS LIVE ROACHES (OVER 30), CRAWLING IN CABINET UNDER PREP TABLE/CHOPPING BLOCK IN PREP AREA. ALSO LIVE ROACH CRAWLING ON FLOOR IN PREP AREA. DEAD ROACHES NOTED ON STORAGE SHELF. INSTD TO ELIMINATE ALL ROACHES, CLEA...

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION FROM 9/17/12 (1285293) 24- FAUCETS STRIPPED FROM 3-COMPARTMENT SINK. INSTD TO REPAIR AND HAVE TIGHT FITTING. 29- NOT CORRECTED: 33-CLEAN INTERIOR AND EXTERIOR OF ALL CABINETS (DEAD ROACHES), SHELVES, PREP TABLES, SINKS, COO...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

SEE VIOLATION ABOVE.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

SEE VIOLATION 14 ABOVE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR OF HOOD, FILTERS, MICROWAVES, LEGS, WHEELS, ALL ATTACHED PIPING OF EQUIPMENT, ALL FOOD AND NON-FOOD CONTACT EQUIPMENT THRU-OUT NOT CLEAN. CLEAN SAME.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR THRU-OUT UNDER AND BEHIND HEAVY EQUIPMENT NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS THRU-OUT NOT CLEAN AND WORN SURFACES. INSTD TO CLEAN AND PAINT SAME. LIGHTSHIELDS THRU-OUT NOT CLEAN. CLEAN SAME

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

PREMISES IS CLUTTERED AND UNNECESSARY ARTICLES NOTED THRU-OUT (CLOTHING, EXCESSIVE PAPERS, OLD NON USED TV, LUGGAGE, NON-WORKING, UNUSED COOLERS, ETC). INSTD TO REMOVE ALL NON-USED, NON-RELATED RETAIL FOOD/RESTAURANT RELATED ARTICLES AND ORGANIZE PRE...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

3-COMPARTMENT SINK NOT MAINTAINED, FAUCET HANDLES STRIPPED, UNABLE TO TURN ON PROPERLY WITHOUT TOOL AND ALSO EXTREMELY LOW PRESSURE OF WATER. INSTD TO REPAIR SAME AND HAVE ADEQUATE WATER PRESSURE. CITATION ISSUED 7-38-030 SERIOUS.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM 11/3/11 (REPORT 555304) NOT CORRECTED: 33-CLEAN INTERIOR AND EXTERIOR OF ALL CABINETS (DEAD ROACHES), SHELVES, PREP TABLES, SINKS, COOLERS (DEAD FLIES), FREEZERS, GRILL, HOLDING UNITS, FRYERS (GREASE BUILDUP, FOOD DEBRI...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CUTTING BOARDS IN POOR REPAIR, WITH OPEN SEAMS, PITTED. INSTD TO REPLACE SAME.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

PREMISES IS CLUTTERED AND UNNECESSARY ARTICLES NOTED THRU-OUT (CLOTHING, EXCESSIVE PAPERS, OLD NON USED TV, LUGGAGE, ETC). INSTD TO REMOVE ALL NON-USED, NON-RELATED RETAIL FOOD/RESTAURANT RELATED ARTICLES AND ORGANIZE PREMISES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL CABINETS (DEAD ROACHES), SHELVES, PREP TABLES, SINKS, COOLERS (DEAD FLIES), FREEZERS...

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 NEED CLEANING UNDER ALL PALLETS AND EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN STORAGE AND PREP AREAS (SPILLS, DIRT, DEBRIS, ETC).

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. REPLACE STAINED CEILING TILES IN ALL AREAS. CLEAN ALL CEILING VENTS. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS. REPLACE MISSING TILES ALONG WALLS AND BASEBOARDS. CLEAN WAL...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

CLEAN LIGHT SHIELDS AS NEEDED (DEAD INSECTS).

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL UNUSED EQUIPMENT IN REAR STORAGE AREA. OR...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. OBSE...

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. REPLACE MISSING FILTERS IN REAR VENTILATION HOOD.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL CABINETS (DEAD ROACHES), SHELVES, PREP TABLES, SINKS, COOLERS (DEAD FLIES), FREEZER...

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 NEED CLEANING UNDER ALL PALLETS AND EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN STORAGE AND PREP AREAS (SPILLS, DIRT, DEBRIS, ETC).

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. REPLACE STAINED CEILING TILES IN ALL AREAS. CLEAN ALL CEILING VENTS. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS, REPLACE MISSING OUTLET COVER BEHIND HOT HOLDING UNIT. CLEA...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELDS IN REAR PREP AREA AND MISSING LIGHT SHIELDS IN STORAGE AR...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE PROPANE TANK AND UNUSED EQUIPMENT IN REAR ST...

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. WALLS NEED REPAIR AND PAINTING IN FRONT, HALLWAY, STORAGE AND REAR PREP AREAS (PEELING PAINT, MOLD, ETC). REPLACE MISSING BASEBOARDS IN STORAGE AREA. REPLACE ALL STAINED CEILING TI...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All hot food shall be stored at a temperature of 140F or higher. IMPROPER TEMPERATURE OF COOKED RICE 83.6F STORED IN HOT HOLDING UNIT. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. OBSE...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO VALID FOOD SANITATION CERTIFICATE POSTED WHEN COOKED CABBAGE 143.5F IS PREPARED AND SERVED. INSTRUCTED MANAGER TO P...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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 PER MUNICIPAL CODE OF CHICAGO FROM REPORT# 2339...

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. LABEL AND DATE ALL PREPARED FOOD IN REACH-IN COOLERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL CABINETS, SHELVES, COUNTERS, SINKS, CUTTING BOARDS, FRYERS, FREEZER, PREP TABLES.

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 NEED CLEANING ALONG WALLS AND IN ALL CORNERS IN ALL STORAGE AREAS (DEAD ROACHES). CLEAN FLOOR DRAIN (STANDING WATER) AND PROVIDE FLOO...

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. SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, ETC IN ALL AREAS. REPAIR ALL WALLS IN PREP AND STORAGE AREAS. WALLS NEED CLEANING ...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELDS IN PREP AREAS. PROVIDE ADEQUATE LIGHTING IN FRONT PREP AR...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. PROVIDE VENTILATION ABOVE COOKING EQUIPMENT IN FRONT PREP AREA. PROPERLY CONNECT AND PROVIDE HOT AND COLD RUNNING WATER AT UTILITY SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN ...

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. LABEL AND DATE ALL PREPARED FOOD IN REACH-IN COOLERS.

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. REPAIR DAMAGED GASKETS ON PREP COOLERS. DEFROST REACH-IN FREEZERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL CABINETS, SHELVES, COUNTERS, SINKS, CUTTING BOARDS, FRYERS.

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 NEED CLEANING ALONG WALLS AND IN ALL CORNERS IN ALL STORAGE AREAS (DEAD ROACHES). CLEAN FLOOR DRAIN (STANDING WATER) AND PROVIDE FLOO...

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. SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, ETC IN ALL AREAS. WALLS NEED CLEANING IN REAR PREP AREA BEHIND 3-COMP SINK, COOKIN...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELDS IN PREP AREAS. PROVIDE ADEQUATE LIGHTING IN FRONT PREP AR...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. PROVIDE VENTILATION ABOVE COOKING EQUIPMENT IN FRONT PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN ...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. IMPROPER TEMPERATURE OF COOKED CHICKEN 53.6F STORED ON PREP TABLE, COOKED YAMS 58.3F, CABBAGE 56.9F, MACARONI AND CHEESE ...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. OBSE...

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. LABEL AND DATE ALL PREPARED FOOD IN REACH-IN COOLERS.

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. REPAIR DAMAGED GASKETS ON PREP COOLERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL CABINETS, SHELVES, COUNTERS, SINKS, CITTING BOARDS, PALLETS

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 NEED CLEANING UNDER ALL PALLETS ALONG WALLS AND IN ALL CORNERS IN ALL STORAGE AREAS.

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. SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, ETC IN ALL AREAS. WALLS NEED CLEANING IN REAR PREP AREA BEHIND 3-COMP SINK, CO...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELDS IN PREP AREAS. PROVIDE ADEQUATE LIGHTING IN FRONT PREP ...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. PROVIDE VENTILATION ABOVE COOKING EQUIPMENT IN FRONT PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN...