Red Coach Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION 7-38-010

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED LOW TEMPERATURE DISH MACHINE NOT SANITIZING FOOD EQUIPMENT AND UTENSILS, FINAL RINSE AT 0PPM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SANITIZING RINSE AT 100PPM. PRIORITY CITATION ISSUED 7-38-025

PROPER COLD HOLDING TEMPERATURES

OBSERVED ONE DOZEN SHELL EGGS(59.7F) AND TWO CARTONS OF LIQUID EGGS(50F) STORED IN PREP COOLER AT IMPROPER TEMPERATURE. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 10LBS AND $25 OF PRODUCT. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE,...

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT TCS FOOD NOT LABELED AND DATED IN COOLERS. ALL REFRIGERATED TCS FOOD HELD MORE THAN 48 HOURS MUST BE LABELED AND DATED. PRIORITY FOUNDATION 7-38-005

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 55.2F INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED RESIDUE ON INTERIOR PANEL OF ICE MACHINE, GREASE BUILDUP INSIDE FRYER CABINETS, AND EXTERIOR SURFACES OF COOKING EQUIPMENT, FOOD DEBRIS ON BOTTOM SURFACES OF HOLDING UNITS AND PREP TABLES. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AN...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD DEBRIS AND GREASE BUILDUP ON FLOOR UNDER ALL COOKING EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN FRONT PREP AREA. INSTRUCTED MANAGER TO CLEAN FLOORS AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED DAMAGED LIGHT SHIELDS IN FRONT PREP AREA AND MISSING END CAP IN REAR PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

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

OBSERVED THE CUTTING BOARDS IN THE REAR PREP AREA NOT CLEAN,INSTRUCTED TO CLEAN AND SANITIZE.ALSO CLEAN INTERIOR OF OVENS.

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

RUBBER GASKETS ON REACH IN COOLERS AND FREEZER NEEDED. MUST CORRECT AND MAINTAIN.

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

CLEAN STORAGE SHELVES FOR DISH STORAGE TO REMOVE BUILD UP.CLEAN INTERIOR OF ICE MACHINE TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN.

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

FLOORS THROUGH OUT PREP AREA IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT TO REMOVE ALL DEBRIS AND BUILD UP. MUST CLEAN AND MAINTAIN.

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

WALLS IN NEED OF CLEANING TO REMOVE ALL SPLATTER CEILING TILE MISSING ABOVE DISH MACHINE. MUST CLEAN, REPLACE AND MAINTAIN.

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

OBSERVED RUST ON THE WALK-IN COOLER WALLS, INSTRUCTED TO REMOVE. ALSO REMOVE FOIL RON TWO TIER CART NEXT TO STOVE, INSTRUCTED TO REMOVE FOIL. OBSERVED FRONT COUNTER 2 DOOR COOLER NOT PROPERLY CLOSING(NOT IN USE AT THIS TIME), INSTRUCTED TO REPAIR/OR ...

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

OBSERVED THE INTERIOR OF THE MICROWAVES, AND HOT HOLDING UNIT NOT CLEAN, INSTRUCTED TO CLEAN. ALSO CLEAN AND SANITIZE #10 CAN OPENER REAR PREP AREA.

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

OBSERVED STANDING WATER IN PREP AREA, AND DISH WASHING AREA, INSTRUCTED TO DRY MOP.

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

OBSERVED WATER DAMAGED CEILING TILES IN REAR PREP AREA, INSTRUCTED TO REPLACE.

FOOD HANDLER REQUIREMENTS MET

OBSERVED NO FOOD HANDLER CERTIFICATES AT THIS TIME, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER INFO. AT THIS TIME.

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

ALL UNNECESSARY CLUTTER, UNUSED EQUIPMENT IN STORAGE AREAS MUST BE REMOVED

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

DOUBLE FRONT DOORS BY HOTEL LOBBY HAS A ONE INCH GAP AT THE BOTTOM OF THE DOORS LOCATED NEXT TO THE RESTAURANT AND THE DOUBLE FRONT DOORS BY THE RESTAURANT NOT INSECT AND RODENT PROOFED AT THIS TIME OF INSPECTION. DOORS HAVE A 1/4 INCH GAP BETWEEN TH...

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

ALL UNNECESSARY CLUTTER, UNUSED EQUIPMENT IN STORAGE AREAS MUST BE REMOVED.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

THE TWO LARGE STANDING ICE MACHINES HAVE RUST,MOLD AND LIME BUILDUP INSIDE THEM.SERIOUS VIOLATION 7-38-005(A) MUST CLEAN AND SANITIZE THEM . UNITS ANE TAGGED DO NOT USE THEM. WHEN THEY ARE READY FOR INSPECTION FAX A LETTER AND AN INSPECTOR WILL RET...

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

THE UNUSED NORTH WAIT STATION COUNTER ,SHELVES AND CABINETS ARE IN POOR REPAIR. MUST REPAIR,REPLACE OR REMOVE IT SO NO INSECT OR RODENT HARBORAGE.

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

CLEAN THE HOODS ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP.THE SHELVES IN THE STORE ROOMS DUSTY. INSTRUCTED TO CLEAN.

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

CLEAN THE FLOORS IN THE BOILER ROOM AND STORE ROOMS. HAS DUST AND DEBRIS ON THEM.

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

CABINET UNDERNEATH WAIT STATION IN POOR REPAIR, ROTTING SURFACES. INSTD TO REPLACE SAME

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

PROVIDE PROPER AIR GAP FOR DRAIN LINE AT ICE MACHINE. LEAK AT ICE BIN AT WAIT STATION. REPAIR SAME. VENTILATION ABOVE COOKING LINE AND IN EMPLOYEE TOILET ROOMS IN POOR REPAIR. REPAIR SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP IMPROPERLY STORED. INSTD TO STORE PROPERLY. WASHCLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION

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

CABINET UNDERNEATH WAIT STATION IN POOR REPAIR, ROTTING SURFACES. INSTD TO REPLACE SAME

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

PROVIDE PROPER AIR GAP FOR DRAIN LINE AT ICE MACHINE. LEAK AT ICE BIN AT WAIT STATION. REPAIR SAME. VENTILATION ABOVE COOKING LINE AND IN EMPLOYEE TOILET ROOMS IN POOR REPAIR. REPAIR SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP IMPROPERLY STORED. INSTD TO STORE PROPERLY. WASHCLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION

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

OBSERVED POTATO SALAD AT SALAD BAR AT IMPROPER TEMPERATURE OF 46.6F. (BOWL SITTING DIRECTLY ON TOP OF ICE. INSTD ON PROPER TECHNIQUES TO MAINTAIN PRODUCT TEMPERATURE. MGR IMMEDIATELY DISCARDED AND DENATURED SAME. CITATION ISSUED 7-38-005A CRITICAL. A...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED POOR HYGENICS BY FOOD HANDLER, EATING POTATO CHIPS AT PREP LINE IMMEDIATELY AFTER PLATING CUSTOMERS FOOD WHICH CONSISTS OF SANDWICH AND POTATO CHIPS. INSTD TO CONSUME FOOD AND DRINKS IN DESIGNATED AREA. CITATION ISSUED 7-38-010A CRITICAL.

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

OBSERVED LIVE SMALL FLIES (OVER 15) IN BAR AREA ON CABINETS AND FLYING IN SAME AREA. INSTD TO ELIMINATE FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS. CITATION ISSUED 7-38-020 SERIOUS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL FOOD IN COOLERS NOT PROPERLY LABELED OR DATED. INSTD TO PROPERLY LABEL AND DATE SAME.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

OBSERVED SINGLE-SERVICE UTENSILS IMPROPERLY STORED, UNCOVERED ON DINING TABLES. INSTD TO WRAP/PROPERLY PROTECT, OR PLACE SETTINGS AS CUSTOMERS ARE SEATED.

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

INTERIOR/EXTERIOR PANEL OF ICE MACHINE WITH CALCIUM/RUST BUILD-UP. INSTD TO MAINTAIN SAME. CABINET UNDERNEATH WAIT STATION IN POOR REPAIR, ROTTING SURFACES. INSTD TO REPLACE SAME.

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

INTERIOR BOTTOM OF FRYERS, STORAGE CABINETS, INTERIOR OF HOT HOLDING UNITS, UNDERNEATH STEAM TABLE, AND STORAGE SHELVES IN DRY STORAGE AREA NOT CLEAN. DEBRIS BUILD-UP. INSTD TO CLEAN AND MAINTAIN SAME.

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

FLOOR IN DISHMACHINE AREA WITH SECTIONS OF STANDING WATER. INSTD TO KEEP FLOOR CLEAN AND DRY AT ALL TIMES.

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

LIGHTS OUT IN DRY STORAGE AREA. REPLACE SAME.

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

STOPPERS MISSING FOR 3-COMPARTMENT SINK. PROVIDE SAME. PROVIDE PROPER AIR GAP FOR DRAIN LINE AT ICE MACHINE. LEAK AT ICE BIN AT WAIT STATION. REPAIR SAME. VENTILATION ABOVE COOKING LINE AND IN EMPLOYEE TOILET ROOMS IN POOR REPAIR. REPAIR SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP IMPROPERLY STORED. INSTD TO STORE PROPERLY. WASHCLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION.

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 VIOLATION FROM 7-18-11 REPORT#577431 NOT CORRECT. #32 NEW CUTTING BOA...

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. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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. ALL UNNECESSARY CLUTTER, UNUSED EQUIPMENT IN STOR...

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

NEW CUTTING BOARD NEED ON FRONT LINE. RAW WOOD SHELVES IN STORAGE AREA IN NEED OF PAINTING/SEALING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

THE FOLLOWING IN NEED OF CLEANING: BAR GUNS, INTERIOR AND EXTERIOR OF ALL REACH IN COOLERS AND FREEZERS, ALL RUBBER GASKETS, SIDES OF COOKING EQUIPMENT, SODA DISPENORS AND ICE MACHINES. MUST CLEAN TO REMOVE ALL BUILD UP AND MAINTAIN AT ALL TIMES.

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

FLOORS THROUGHOUT BAR AND KITCHEN IN NEED OF DETAIL CLEANING TO REMOVE BUILD UP UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS IN THE PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. CORNER IN NEED OF REPAIR AT FRONT BUFFET AREA. CEILING TILES IN POOR REPAIR IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

VARIOUS LIGHTS IN NEED OF PROPER SHEILDS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

HAND SINK NEED AT FRONT BAR AREA. MUST INSTAL TO PROPERLY WASH HANDS

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. FR...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. WASHROOMS FOR CUSTOMER ...

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. NEW CUTTING BOARD NEED ON FRONT LINE. RAW WOOD SHELVES IN STORAGE AREA IN NEED OF PAINTING/SEALING. MUST CORRECT AN...

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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: BAR GUNS...

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 THROUGHOUT BAR AND KITCHEN IN NEED OF DETAIL CLEANING TO REMOVE BUILD UP UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN ...

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. Use dustless cleaning methods. WALLS IN THE PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. CORNER IN NEED OF REPAIR AT FRONT BUFFET AREA. CEILING TILES IN POOR REPAIR...

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

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 prov...

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. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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. THE BACK DOOR SCREEN DOOR SCREEN NEEDS TO BE CLEANED.

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 THE HOODS, FILTERS ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP.THE SHELVES IN THE STORE ROOMS DUSTY. INSTRUCT...

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. CLEAN THE FLOORS IN THE BOILER ROOM AND STORE ROOMS. HAS DUST AND DEBRIS ON THEM.