R. MCCARTY ENTERPRISES, INC..

OBSERVED 20-30 MICE DROPPINGS SCATTERED ON SHELVES IN REAR STORAGE AREA, 15-20 MICE DROPPINGS ON FLOOR IN FURNACE ROOM, 10-15 MICE DROPPINGS ON FLOOR IN SECOND FLOOR CLOSET, SEVERAL FLYING INSECTS IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, GRILL, FRYERS, STEAM TABLES, PREP TABLES, STORAGE SHELVES (GREASE BUILDUP, FOOD DEBRIS, SPILLS, ETC).

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND FURNACE ROOM AREAS. REMOVE STANDING WATER ON FLOOR IN WASHROOM AND DISH WASHING AREA. SEAL ALL OPENINGS AND REPAIR FLOOR IN REAR PREP AND DISH WASHING AREA.

SEAL ALL OPENINGS IN WALLS ALONG BASEBOARDS IN WASHROOMS. SEAL ALL CRACKS, CREVICES, IN WALLS AND CEILINGS, ALONG BASEBOARDS, PIPE FITTINGS, ETC IN ALL AREAS.

REPLACE MISSING LIGHT SHIELD IN WALK-IN COOLER. PROVIDE LIGHT IN SECOND FLOOR WASHROOM.

REPAIR REAR EXPOSED SINK (SLOW DRAINING). REPAIR LEAKING FAUCET IN SECOND FLOOR WASHROOM.

STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

STORE WASH CLOTHS IN SANITIZING SOLUTION.

IMPROPER TEMPERATURE OF WALK-IN COOLER 53.7F. INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

IMPROPER TEMPERATURE OF DELI TURKEY 48.8F, HAM 52.4F, AND COOKED STEAK 51.6F STORED IN WALK-IN COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 100LBS AND $300 OF MEAT. ALL COLD FOOD MUST MAINTAIN 40F DURING STORAGE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED STEAK (200F)AND SLICED DELI MEAT PREPARED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.

CONTINUE TO CLEAN INTERIOR OF FRYER DOORS, GRILL DRIP TRAY TABLE STORAGE SHELVES CLEAN AND SANITIZE SLICER.

CLEAN FLOOR FRONT/REAR AND AROUND EQUIPMENT REMOVE STANDING WATER DISH AREA. SEAL ALL OPENINGS AND REPAIR FLOOR IN REAR PREP AND DISH WASHING AREA.

REPLACE MISSING LIGHT SHIELD IN WALK-IN COOLER.

REPAIR REAR EXPOSED SINK (SLOW DRAINING).

CONTINUE TO CLEAN INTERIOR OF FRYER DOORS, GRILL DRIP TRAY TABLE STORAGE SHELVES CLEAN AND SANITIZE SLICER.

CLEAN FLOOR FRONT/REAR AND AROUND EQUIPMENT REMOVE STANDING WATER DISH AREA.

3 COMPARTMENT SINK LEAKING 3RD COMP.ON TO THE FLOOR NEED TO REPAIR.

NEED TO CLEAN INTERIOR OF FRYER DOORS, GRILL TRIP TRAY, TABLE STORAGE SHELVES. CLEAN AND SANITIZE SLICERS.

CLEAN FLOOR FRONT /REAR UNDER AND AROUND EQUIPMENT. REMOVE STANDING WATER FROM REAR DISH AREA.

REMOVE CARDBOARD FROM FLOOR, REMOVE RUST TABLE STORAGE UNDER GRILL.

CLEAN COOLER STORAGE SHELVES, CLEAN HOT HOLDING UNIT, CLEAN AND SANITIZE SLICER, CUTTING BOARDS, AND SQUEEZE BOTTLES.

REPAIR REAR CEILING.

CLEAN LIGHT SHIELD OVER BBQ AREA.

OBSERVED 20 MICE DROPPINGS IN REAR STORAGE AREA, NEED TO HAVE PEST CONTROL TO COME BACK OUT. NEED TO CLEAN AND SANITIZE ALL AFFECTED AREAS.

REMOVE THE CARDBOARD FROM THE FLOOR. RESEAL TABLE STORAGE SHELF 1ST. GRILL(RUSTY).

CLEAN WALK-IN COOLER STORAGE SHELVES. CLEAN HOT HOLDING UNIT FRONT COUNTER. CLEAN AND SANITIZE SLICER, CUTTING BOARDS, AND SPICE SQUEEZE BOTTLES.

NEED TO REPAIR REAR STORAGE AREA CEILING FALLING IN. CLEAN CEILING ABOVE BBQ STATION.

CLEAN LIGHT SHIELD OVER BBQ STATION.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.NEED TO CLEAN AND SANITIZE THE FOLLOWING SLICERS, POTATO CUTTER, SKINNER, PREP TABLES FRONT AND REAR.NEED TO DEFROST REAR BOX FREEZER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR THRU-OUT NEED CLEANING NEED TO ELEVATE STOCK 6'' OFF FLOOR FRONT,1ST.PREP AREA, AND REAR STOCK.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELD MISSING IN FRONT AREA NEED TO REPLACE. ALSO NEED TO CLEAN REAR LIGHT SHIELDS.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.CLUTTER IN REAR NEED TO REMOVE ITEMS NOT BEING USED.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY NOR CERTIFICATE POSTED WHEN COOKED STEAK 179.4F AND SLICED DELI MEAT PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED H74624 COURT DATE 12-22-11 AT 10 AM 400 W SUPERIOR ROOM 112.

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 SINKS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SEAL/PAINT FLOOR IN REAR PREP AREA.

Adequate and convenient hand washing facilities shall be provided for all employees. REAR EXPOSED HAND SINK NOT ACCESSIBLE FOR HAND WASHING. HAND SINK FILLED WITH HOSES AND FOOD EQUIPMENT. INSTRUCTED MANGER TO REMOVE ITEMS FOR PROPER HANDWASHING.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED 10-15 MICE DROPPINGS ON SHELVES BEHIND CASH REGISTER AND INSIDE UTENSIL STORAGE BIN ON FRONT COUNTER, 10-15 MICE DROPPINGS ON BOTTOM SHELVES IN REAR STORAGE, 5 MICE DROPPINGS ON PALLETS IN 2ND FLOOR STORAGE AREA, 10-15 MICE DROPPINGS INSIDE CLOSET IN 2ND FLOOR STORAGE, 10-15 MICE DROPPINGS INSIDE CONTAINER UNDER STEAM TABLES 10-15 FLYING INSECTS IN PREP, STORAGE AND 2ND FLOOR AREAS. OBSERVED LIVE ROACH ON PAPER BAG STORAGE COUNTER, INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN ALL COUNTERS, SHELVES, SINKS, PREP TABLES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE MISSING AND DAMAGED FLOOR TILES IN ALL AREAS. COMPLETELY TILE FLOOR UNDER FRYERS, COOKING EQUIPMENT, ETC. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEANING BEHIND COOKING EQUIPMENT AND STEAM TABLES (GREASE BUILDUP, FOOD DEBRIS, BBQ SAUCE SPILLS). STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. REPAIR CEILING IN REAR STORAGE AND OFFICE AREAS (MOLD, WATER DAMAGE). SEAL OPENINGS AROUND PIPE FITTINGS UNDER SINK IN 1ST FLOOR WASHROOM. WALLS AND BASEBOARDS NEED CLEANING AND PAINTING IN ALL AREAS. SEAL ALL OPENINGS ON INTERIOR AND EXTERIOR SURFACES OF BUILDING.

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 AND UNNECESSARY ARTICLES IN CLOSETS, REAR STORAGE AND OUTSIDE AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. INADEQUATE WASTE WATER DISPOSAL WASTE WATER DRAINING ON FLOOR THROUGH GREASE TRAP UNDER 3-COMP SINK. INSTRUCTED MANAGER TO REPAIR. CRITICAL VIOLATION 7-38-030 CITATION ISSUED

Adequate and convenient hand washing facilities shall be provided for all employees. EXPOSED HAND SINKS NOT ACCESSIBLE FOR HAND WASHING. HAND SINKS FILLED WITH BOTTLES, KETTLES AND EQUIPMENT. INSTRUCTED MANGER TO REMOVE ITEMS FOR PROPER HANDWASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED 50-60 MICE DROPPINGS ON BOTTOM SHELVES ALONG SOUTH WALL, 30-40 MICE DROPPINGS ON SHELVES ALONG NORTH WALL, 10-15 MICE DROPPINGS ALONG WEST WALL UNDER POTATOES, 20-30 MICE DROPPINGS ON FLOOR AND EQUIPMENT INSIDE FURNACE ROOM, 20-30 MICE DROPPINGS ON FRONT COUNTER, 10-15 MICE DROPPINGS INSIDE CARDBOARD TRAYS ON CHIP RACK, 20-30 MICE DROPPINGS INSIDE CARDBOARD BOXES AND UNUSED FREEZER WHERE CHIPS ARE STORED, 10-15 MICE DROPPINGS ALONG STAIRWAY LEADING TO 2ND FLOOR, 10-15 MICE DROPPINGS ON MILK CRATES AND EMPLOYEE BELONGINGS IN 2ND FLOOR STORAGE, 20-30 MICE DROPPINGS INSIDE CLOSET IN 2ND FLOOR STORAGE, 50-60 FLYING INSECTS ON CEILING AND CARDBOARD BOXES IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. CRITICAL VIOLATION 7-38-020 CITATION ISSUED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY WHEN COOKED STEAK 153.6F AND SLICED DELI MEAT PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED

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. INVERT ALL CARRYOUT CONTAINERS TO PROTECT FROM CONTAMINATION.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK-IN COOLER AND REAR STORAGE AREAS FOR EASY CLEANING AND PEST CONTROL. PAINT SHELVES IN REAR STORAGE AREA. REMOVE RUST AND NON-TOXIC PAINT BOTTOM OF PREP TABLES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING; INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, FREEZERS, SLICERS, CUTTING BOARDS, GRILL, FRYERS, FRYER CABINETS, STEAM TABLES, SHELVES, KNIVES, FOOD CONTAINERS (GREASE BUILDUP, FOOD DEBRIS) CABINET UNDER SINK AND LEDGE IN 1ST FLOOR WASHROOM, EXPOSED SINKS, 3-COMP SINK, POTATO SLICER, CURTAINS, ETC.

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 EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC) ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREA(GREASE SPILLS, FOOD BEBRIS). SEAL ALL OPENINGS IN FLOOR IN ALL AREAS. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE ALL MISSING AND DAMAGED FLOOR TILES IN ALL AREAS. REMOVE WATER ON FLOOR IN REAR PREP AREA. CLEAN ALL FLOOR DRAINS. ELEVATE ALL STOCK OFF FLOOR.

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS ABOVE WATER HEATER, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEANING BEHIND COOKING EQUIPMENT AND STEAM TABLES (GREASE BUILDUP, FOOD DEBRIS, BBQ SAUCE SPILLS). STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. REPAIR CEILING IN REAR STORAGE AND OFFICE AREAS (MOLD, WATER DAMAGE). SEAL OPENINGS AROUND PIPE FITTINGS UNDER SINK IN 1ST FLOOR WASHROOM. WALLS AND BASEBOARDS NEED CLEANING AND PAINTING IN ALL AREAS

CLEAN ALL LIGHT SHIELDS.

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 AND UNNECESSARY ARTICLES IN CLOSETS, REAR STORAGE AND OUTSIDE AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL PREPARED FOOD IN COOLERS.

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. INVERT ALL CARRYOUT CONTAINERS TO PROTECT FROM CONTAMINATION.

ELEVATE ALL STOCK OFF FLOOR. REPAIR FLOOR IN ALL AREAS.

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 IN ALL COOLERS.

All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR PROPER HAIR AND BEARD RESTRAINTS.

All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF TURKEY 53.6F AND HAM 54.8F STORED ON PREP TABLE. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H74005.

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. OBSERVED 20-30 MICE DROPPINGS SCATTERED ON SHELVES ALONG SOUTH WALL, 30-40 MICE DROPPINGS SCATTERED ON SHELVES AND FLOOR ALONG NORTH WALL AND IN NORTHWEST CORNER. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. KEEP DOORS CLOSED TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H74005.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY WHEN COOKED STEAK 206F AND SLICED DELI MEATS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.

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 #289263 ON 12-2-10 CONTINUED NON-COMPLIANCE FROM 9-16-10. 32 REMOVE ALL POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK-IN COOLER AND STORAGE AREAS FOR EASY CLEANING AND PEST CONTROL. PAINT SHELVES IN REAR STORAGE AREA. 33 FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, SLICERS, CUTTING BOARDS, GRILL, FRYERS, FRYER CABINETS, STEAM TABLES, SHELVES, KNIVES, FOOD CONTAINERS (GREASE BUILDUP, FOOD DEBRIS), CABINET UNDER SINK AND LEDGE IN 1ST FLOOR WASHROOM. 34 FLOORS NEED CLEANING UNDER ALL EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC), ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS (GREASE SPILLS, FOOD DEBRIS). SEAL ALL OPENINGS IN FLOOR IN ALL AREAS. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE ALL MISSING AND DAMAGED FLOOR TILES IN ALL AREAS. REMOVE WATER ON FLOOR IN REAR PREP AREA. CLEAN ALL FLOOR DRAINS. 35 SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS, AROUND PIPE FITTINGS ABOVE WATER HEATER UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEANING BEHIND COOKING EQUIPMENT AND STEAM TABLES (GREASE BUILDUP, FOOD DEBRIS, BBQ SAUCE SPILLS). STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. REPAIR CEILING IN REAR STORAGE AND OFFICE AREAS (MOLD, WATER DAMAGE). 41 REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN REAR STORAGE AND OUTSIDE AREAS TO PREVENT PEST HARBORAGE, STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. SERIOUS VIOLATION 7-42-090 CITATION ISSUED.

All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL PREPARED FOOD IN COOLERS.

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. INVERT ALL CARRYOUT CONTAINERS TO PROTECT FROM CONTAMINATION.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK-IN COOLER AND REAR STORAGE AREAS FOR EASY CLEANING AND PEST CONTROL. PAINT SHELVES IN REAR STORAGE AREA. REMOVE RUST AND NON-TOXIC PAINT BOTTOM OF PREP TABLES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING; INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, FREEZERS, SLICERS, CUTTING BOARDS, GRILL, FRYERS, FRYER CABINETS, STEAM TABLES, SHELVES, KNIVES, FOOD CONTAINERS (GREASE BUILDUP, FOOD DEBRIS) CABINET UNDER SINK AND LEDGE IN 1ST FLOOR WASHROOM, EXPOSED SINKS, 3-COMP SINK, POTATO SLICER, CURTAINS, ETC.

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 EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC) ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREA(GREASE SPILLS, FOOD BEBRIS). SEAL ALL OPENINGS IN FLOOR IN ALL AREAS. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE ALL MISSING AND DAMAGED FLOOR TILES IN ALL AREAS. REMOVE WATER ON FLOOR IN REAR PREP AREA. CLEAN ALL FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS ABOVE WATER HEATER, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEANING BEHIND COOKING EQUIPMENT AND STEAM TABLES (GREASE BUILDUP, FOOD DEBRIS, BBQ SAUCE SPILLS). STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. REPAIR CEILING IN REAR STORAGE AND OFFICE AREAS (MOLD, WATER DAMAGE). SEAL OPENINGS AROUND PIPE FITTINGS UNDER SINK IN 1ST FLOOR WASHROOM. WALLS AND BASEBOARDS NEED CLEANING AND PAINTING IN ALL AREAS

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 IN ALL COOLERS.

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 AND UNNECESSARY ARTICLES IN REAR STORAGE AND OUTSIDE AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR PROPER HAIR AND BEARD RESTRAINTS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK-IN COOLER AND REAR STORAGE AREAS FOR EASY CLEANING AND PEST CONTROL. PAINT SHELVES IN REAR STORAGE AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING; INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, SLICERS, CUTTING BOARDS, GRILL, FRYERS, FRYER CABINETS, STEAM TABLES, SHELVES, KNIVES, FOOD CONTAINERS (GREASE BUILDUP, FOOD DEBRIS) CABINET UNDER SINK AND LEDGE IN 1ST FLOOR WASHROOM.

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 EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC) ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREA(GREASE SPILLS, FOOD BEBRIS). SEAL ALL OPENINGS IN FLOOR IN ALL AREAS. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE ALL MISSING AND DAMAGED FLOOR TILES IN ALL AREAS. REMOVE WATER ON FLOOR IN REAR PREP AREA. CLEAN ALL FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS ABOVE WATER HEATER, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEANING BEHIND COOKING EQUIPMENT AND STEAM TABLES (GREASE BUILDUP, FOOD DEBRIS, BBQ SAUCE SPILLS). STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. REPAIR CEILING IN REAR STORAGE AND OFFICE AREAS (MOLD, WATER DAMAGE).

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 AND UNNECESSARY ARTICLES IN REAR STORAGE AND OUTSIDE AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

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. OBSERVED 10-15 MICE DROPPINGS ON MYSTIC DRINK STORAGE PALLETS ALONG SOUTH WALL, 8 MICE DROPPINGS ON BOTTOM SUGAR STORAGE SHELF ALONG NORTH WALL, 6 MICE DROPPINGS ON MIDDLE SHELF ALONG EAST WALL IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AFFECTED AREAS. REAR DOOR NOT RODENT PROOFED 1/4" GAP ON BOTTOM RIGHT CORNER OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H70855 COURT DATE 12-30-10 AT 10 AM 400 W SUPERIOR ROOM 107.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK-IN COOLER AND REAR STORAGE AREAS FOR EASY CLEANING AND PEST CONTROL. PAINT SHELVES IN REAR STORAGE AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING; INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, SLICERS, CUTTING BOARDS, GRILL, FRYERS, FRYER CABINETS, STEAM TABLES, SHELVES, KNIVES (GREASE BUILDUP, FOOD DEBRIS) CABINET UNDER SINK AND LEDGE IN 1ST FLOOR WASHROOM.

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 EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC) ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREA(GREASE SPILLS, FOOD BEBRIS). SEAL ALL OPENINGS IN FLOOR IN ALL AREAS. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE ALL MISSING AND DAMAGED FLOOR TILES IN ALL AREAS. REMOVE WATER ON FLOOR IN REAR PREP AREA. CLEAN ALL FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS ABOVE WATER HEATER, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEANING BEHIND COOKING EQUIPMENT AND STEAM TABLES (GREASE BUILDUP, FOOD DEBRIS, BBQ SAUCE SPILLS). STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. REPAIR CEILING IN REAR STORAGE AND OFFICE AREAS (MOLD, WATER DAMAGE).

Inspector Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE MISSING LIGHT SHIELD BEHIND FRONT COUNTER.

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 AND UNNECESSARY ARTICLES IN REAR STORAGE AND OUTSIDE AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK-IN COOLER AND REAR STORAGE AREAS FOR EASY CLEANING AND PEST CONTROL. PAINT SHELVES IN REAR STORAGE AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING; INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, SLICERS, CUTTING BOARDS, GRILL, FRYERS, FRYER CABINETS, STEAM TABLES, SHELVES, KNIVES (GREASE BUILDUP, FOOD DEBRIS) CABINET UNDER SINK AND LEDGE IN 1ST FLOOR WASHROOM.

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 EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC) ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREA(GREASE SPILLS, FOOD BEBRIS). SEAL ALL OPENINGS IN FLOOR IN ALL AREAS. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE ALL MISSING AND DAMAGED FLOOR TILES IN ALL AREAS. REMOVE WATER ON FLOOR IN REAR PREP AREA. CLEAN ALL FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS ABOVE WATER HEATER, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEANING BEHIND COOKING EQUIPMENT AND STEAM TABLES (GREASE BUILDUP, FOOD DEBRIS, BBQ SAUCE SPILLS). STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. REPAIR CEILING IN REAR STORAGE AND OFFICE AREAS (MOLD, WATER DAMAGE).

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE MISSING LIGHT SHIELD BEHIND FRONT COUNTER.

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 AND UNNECESSARY ARTICLES IN REAR STORAGE AND OUTSIDE AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK-IN COOLER AND REAR STORAGE AREAS FOR EASY CLEANING AND PEST CONTROL. PAINT SHELVES IN REAR STORAGE AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING; INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, SLICERS, CUTTING BOARDS, GRILL, FRYERS, FRYER CABINETS, STEAM TABLES, SHELVES, KNIVES (GREASE BUILDUP, FOOD DEBRIS) CABINET UNDER SINK AND LEDGE IN 1ST FLOOR WASHROOM.

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 EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC) ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREA(GREASE SPILLS, FOOD BEBRIS). SEAL ALL OPENINGS IN FLOOR IN ALL AREAS. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE ALL MISSING AND DAMAGED FLOOR TILES IN ALL AREAS. REMOVE WATER ON FLOOR IN REAR PREP AREA. CLEAN ALL FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS ABOVE WATER HEATER, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEANING BEHIND COOKING EQUIPMENT AND STEAM TABLES (GREASE BUILDUP, FOOD DEBRIS, BBQ SAUCE SPILLS). STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. REPAIR CEILING IN REAR STORAGE AND OFFICE AREAS (MOLD, WATER DAMAGE).

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 AND UNNECESSARY ARTICLES IN REAR STORAGE AND OUTSIDE AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF HAM 50.1F, SAUSAGE 52.3F, SALAMI 59.7F STORED ON PREP TABLE. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H63269

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. OBSERVED 10-15 FLYING INSECTS IN REAR STORAGE AREA, PREP AREA, AND 2ND FLOOR OFFICE. 10-15 MICE DROPPINGS ON SHELVES IN REAR STORAGE AREA, 10-15 MICE DROPPINGS ON FLOOR IN FURNACE ROOM. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. REPAIR SIDE DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H63269

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY WHEN COOKED STEAK 177.5F AND HOAGIE SANDWICHES ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED H63270

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3-COMP SINK IN POOR REPAIR EXCESSIVE WATER LEAKING FROM GREASE TRAP AND DRAINPIPE. INSTRUCTED MANAGER TO REPAIR 3-COMP SINK TO PROPERLY WASH, RINSE AND SANITIZE EQUIPMENT AND UTENSILS. SERIOUS VIOLATION 7-38-030 CITATION ISSUED H63270

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK-IN COOLER AND REAR STORAGE AREAS FOR EASY CLEANING AND PEST CONTROL.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING; INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, SLICERS, CUTTING BOARDS, GRILL, FRYERS, FRYER CABINETS, STEAM TABLES, SHELVES, KNIVES (GREASE BUILDUP, FOOD DEBRIS) CABINET UNDER SINK AND LEDGE IN 1ST FLOOR WASHROOM.

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 EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC) ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREA(GREASE SPILLS, FOOD BEBRIS). SEAL ALL OPENINGS IN FLOOR IN ALL AREAS. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE ALL MISSING AND DAMAGED FLOOR TILES IN ALL AREAS. REMOVE WATER ON FLOOR IN REAR PREP AREA. CLEAN ALL FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS ABOVE WATER HEATER, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEANING BEHIND COOKING EQUIPMENT AND STEAM TABLES (GREASE BUILDUP, FOOD DEBRIS, BBQ SAUCE SPILLS). STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. REPAIR CEILING IN REAR STORAGE AND OFFICE AREAS (MOLD, WATER DAMAGE).

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 AND UNNECESSARY ARTICLES IN REAR STORAGE AND OUTSIDE AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEADS UPRIGHT TO PREVENT PEST BREEDING.

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 SHIELD BEHIND FRONT COUNTER.

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 MISSING AND DAMAGED TANK COVERS ON TOILETS IN 1ST AND 2ND FLOOR WASHROOMS. REPAIR LEAKING FAUCET ON 3-COMP SINK.

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 AND UNNECESSARY ARTICLES IN REAR STORAGE AND OUTSIDE AREAS TO PREVENT PEST HARBORAGE.

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. OBSERVED 30-40 MICE DROPPINGS SCATTERED ON BOTTOM SHELVES IN REAR STORAGE AREA, 10-15 MICE DROPPINGS SCATTERED ALONG STAIRWAY LEDGE. INSTRUCTED MANAGER TO CLEAN ALL AREAS AND CALL AN EXTERMINATOR FOR SERVICE. REAR DOOR NOT RODENT-PROOFED 1/4" GAP ON BOTTOM OF DOOR SEAL ALL OUTER OPENINGS ON DOOR.

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 VIOLATIONS NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO REPORT# 162715 ON 10-15-09 32 NON-TOXIC PAINT RUSTY BOTTOM OF PREP TABLES IN REAR PREP ARE, SHELVES IN REAR STORAGE AREA (CHIPPED PAINT), REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK IN COOLER AND REAR STORAGE AREAS. 33 FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, SLICERS, CUTTING BOARDS, GRILL, FRYERS, FRYER CABINETS, STEAM TABLES, SHELVES, KNIVES. 34 ALL FOOD MUST BE ELEVATED 6" OFF FLOOR IN PREP AND STORAGE AREAS. FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT (GREASE, FOOD DEBRIS) ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE IN ALL AREAS. REMOVE ALL STANDING WATER WATER IN FLOOR OPENINGS YO PREVENT PEST BREEDING. CLEAN ALL FLOOR DRAINS. 35 REPAIR CEILING LEAKS IN REAR STORAGE AREA. SEAL ALL OPENINGS AROUND PIPE FITTINGS UNDER REAR EXPOSED SINK, ABOVE WATER HEATER ETC WHERE WALLS AND CEILINGS MEET IN ALL AREAS. 38 PROVIDE STOPPERS FOR 3-COMP SINK.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NON-TOXIC PAINT RUSTY BOTTOM OF PREP TABLES IN REAR PREP AREA, SHELVES IN REAR STORAGE AREA (CHIPPED PAINT). REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING IN WALK-IN COOLER AND REAR STORAGE AREAS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING; INTERIOR AND EXTERIOR OF ALL PREP TABLES, COOLERS, SLICERS, CUTTING BOARDS, GRILL, FRYERS, FRYER CABINETS, STEAM TABLES, SHELVES, KNIVES (GREASE BUILDUP, FOOD DEBRIS) CABINET UNDER SINK IN 1ST FLOOR WASHROOM (CIGARETTE BUTTS, DEBRIS).

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 EQUIPMENT(GRILL, FRYERS, STEAM TABLES, SHELVES, PREP TABLES, COOLERS, SINKS, ETC) ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREA(GREASE SPILLS, FOOD BEBRIS). SEAL ALL OPENINGS IN FLOOR IN ALL AREAS. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE ALL MISSING AND DAMAGED FLOOR TILES IN ALL AREAS. REMOVE STANDING WATER ON FLOOR NEAR TOILET IN 1ST FLOOR WASHROOM. CLEAN ALL FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS AROUND PIPE FITTINGS ABOVE WATER HEATER, UNDER REAR EXPOSED SINK, ALONG BASEBOARDS ETC TO PREVENT PEST HARBORAGE. WALLS NEED CLEANING BEHIND COOKING EQUIPMENT AND STEAM TABLES (GREASE BUILDUP, FOOD DEBRIS,BBQ SAUCE SPILLS). STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL.

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. REPAIR LEAKING FAUCET ON 3-COMP SINK AND DRAINLINE IN 1ST FLOOR WASHROOM. PROVIDE ADEQUATE STOPPERS FOR 3-COMP SINK. REPLACE DAMAGED TANK COVER ON TOILET IN 2ND FLOOR WASHROOM.

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 AND UNNECESSARY ARTICLES IN REAR STORAGE AND OUTSIDE AREAS TO PREVENT PEST HARBORAGE.