REVOLUTION BREWING.

MUST PROVIDE A SPLASH GUARD AT HAND SINK IN 1ST FL. BAR AREA .

MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELVES ON 1ST & 2ND FL.

MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.

OBSERVED NO CHEMICAL TEST KIT FOR HIGH TEMPERATURE DISH MACHINE TO CHECK SANITIZING AT THE PLATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

MUST CLEAN DEBRIS BUILD UP ON DISH RACKS,1ST & 2ND FL. FRYER CABINETS AND 2ND FL. GRILL TABLE & OVEN

MUST PROVIDE GARBAGE CAN WITH LIDS IN WOMEN'S & FAMILY TOILET ROOMS.

MUST CLEAN DEBRIS BUILD UP FLOOR AND DRAINS IN PREP ,DISH WASHING AREA AND WHERE NEEDED.MUST REMOVE STANDING WATER ON FLOOR IN 2ND FL. BAR AREA AND KEEP DRY.

MUST GROUT FLOOR IN MAIN PREP AREA UNDER FRYERS,KEG COOLER,1ST FL. BAR AREA UNDER LIQUOR STAND AND 2ND FL. BAR AREA.

MUST CLEAN MOLD BUILD UP ON WALLS IN 1ST FL. DISH WASHING AREA.

MUST CLEAN BUILD UP FROM FLOOR MATS WHERE NEEDED.

OBSERVED MALE DISH WASHER HANDLING DIRTY AND THEN CLEAN DISH FROM DISH MACHINE WITHOUT WASHING HANDS.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)

OBSERVED NO SOAP AT HAND WASHING SINK ON MAIN PREP AREA LINE.SOAP WAS PROVIDED DURING INSPECTION.MUST MAINTAIN AT ALL TIMES.(COS)PRIORITY FOUNDATION 7-38-030(C)

OBSERVED NO HAND DRYING DEVICE AT HAND SINK IN BREWING AREA.PAPER TOWELS PROVIDED DURING INSPECTION.(COS)(PRIORITY FOUNDATION 7-38-030(C)(CONSOLIDATED VIOLATION)

OBSERVED EVIDENCE OF APPX.20 OR MORE LIVE SMALL FLIES AND 3-4 LIVE LARGE FLIES ON WALLS,CEILINGS AND FLYING AROUND PREMISES IN BOTH BAR AREA,DISH WASHING AREA,DINING AREA,WAIT STATION AREA,PREP AREA,BREWING AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/21/19.(PRIORITY FOUNDATION 7-38-020(A)

MUST PROVIDE A SPLASH GUARD AT HAND SINK IN 1ST FL. BAR AREA .

MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELVES ON 1ST & 2ND FL.

MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.

OBSERVED NO CHEMICAL TEST KIT FOR HIGH TEMPERATURE DISH MACHINE TO CHECK SANITIZING AT THE PLATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

MUST CLEAN DEBRIS BUILD UP ON DISH RACKS,1ST & 2ND FL. FRYER CABINETS AND 2ND FL. GRILL TABLE & OVEN

MUST PROVIDE GARBAGE CAN WITH LIDS IN WOMEN'S & FAMILY TOILET ROOMS.

MUST CLEAN DEBRIS BUILD UP FLOOR AND DRAINS IN PREP ,DISH WASHING AREA AND WHERE NEEDED.MUST REMOVE STANDING WATER ON FLOOR IN 2ND FL. BAR AREA AND KEEP DRY.

MUST GROUT FLOOR IN MAIN PREP AREA UNDER FRYERS,KEG COOLER,1ST FL. BAR AREA UNDER LIQUOR STAND AND 2ND FL. BAR AREA.

MUST CLEAN MOLD BUILD UP ON WALLS IN 1ST FL. DISH WASHING AREA.

MUST CLEAN BUILD UP FROM FLOOR MATS WHERE NEEDED.

3-501.16(A)(2) OBSERVED IMPROPER TEMPERATURES OF TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS IN THE WALK-IN COOLER AND PREP COOLER ACROSS FROM THE GRILL. OBSERVED 2 CONTAINERS OF BEER CHEESE AT 60F INSIDE OF THE WALK-IN COOLER. OBSERVED THE FOLLOWING FOODS INSIDE OF THE PREP COOLER: MOZZARELLA AT 46.4F, VEGGIE BURGERS AT 47.8F, BLUE CHEESE AT 54.9F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 30# AND 7 GALLONS OF FOOD WORTH $300. PRIORITY 7-38-005. CITATION ISSUED.

3-603.11 NO CONSUMER ADVISORY DISCLOSURE OF WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE FOODS TO THE REMINDER STATEMENT ON THE MENU. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

3-305.12(F) OBSERVED FOOD STORED UNDERNEATH SEWAGE LINES THAT ARE NOT SHIELDED IN THE BASEMENT DRY STORAGE ROOM. MANAGEMENT INSTRUCTED TO REMOVE THE FOOD FROM UNDER THE SEWAGE LINES OR PROPERLY SHIELD THE SEWAGE LINES TO PREVENT CONTAMINATION.

4-602.13 DETAIL CLEAN THE INTERIOR OF THE DEEP FRYERS WITH ENCRUSTED GREASE INSIDE OF THEM.

2-102.13 ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER TRAINING.

Above violation still remaining(Reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced).

Above violation still remaining( Walk in cooler shelving/racks not clean, had excess food debris accumulation, need detailed cleaning(crevices), bakery storage shelving not clean, need detailed cleaning, need detailed cleaning(crevices). kitchen storage shelving racks in 2nd floor, 1st floor, and bsmt storage areas not clean, need detailed cleaning(crevices).

Above violation still remaining(Floors under heavy equipment, 1st floor prep area not clean, need detailed cleaning(corners), floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners).

Above violation still remaining( Walls that had peeling paint, exposed plaster, holes gaps in bsmt storage areas, shall be repaired/sealed).

Found potentially hazardous foods not meeting temperature requirements of 40F or less, in walk in cooler at time of inspection, list of potentially hazardous foods not meeting temperature requirements of 40F or less are as follows: eggs at 46.9F, veggie burgers at 47.7F, various sauces at 45.7f, 44.5F, 44.8F, chicken 45.3F, cut vegetables at 47.5F,etc.. , also found foods not meeting temperature requirements of 40F in reach in cooler in front prep area cut vegetables 44.3, hamburger at 45.8F, mgmt discarded products at once. Walk in cooler air temp was at 41.2F, and reach in cooler temperature was at 39.3F. approximate value $2500.00, and 550 pounds, Citation issued 7-38-005(A). Critical violation.

Found/observed outside grease container with grease dripping on outside of container and dripping on pavement at time of inspection, citation issued 7-38-020, serious violation.

Reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Caulk around 3 compartment sink in bakery prep area(2nd floor) in state of disrepair, shall be repaired/replaced.

Walk in cooler shelving/racks not clean, had excess food debris accumulation, need detailed cleaning(crevices), bakery storage shelving not clean, need detailed cleaning, excess food debris, dough , debris removed, need detailed cleaning(crevices). Non food contact surfaces of cooking equipment in bakery area oven not clean, need detailed cleaning(crevices). kitchen storage shelving racks in 2nd floor, 1sst floor, and bsmt storage areas not clean, need detailed cleaning(crevices).

Floors under heavy equipment, cooking equipment in bakery prep area(2nd floor), and in 1st floor prep area not clean, need detailed cleaning(corners), floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners).

Walls that had peeling paint, exposed plaster, holes gaps in bsmt storage areas, shall be repaired/sealed.

NOTED TEMPERATURE OF ONE PREP SERVICE COOLER TO BE IMPROPER AT 56.9F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER:- CHICKEN ASSORTED CONTAINERS (57.2F, 53.6F, 54.3F, 51.3F), MIXED TOMATOES 54.7F, MAYONNAISE 52.5F,CHEESE 45.5F, DUCK 52.1F WALK IN COOLER ASSORTED PORK (98.9F, 89.1F,CHICKEN WINGS 85.3F, PEROGIES 52.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 75 LBS OF PRODUCTS WORTH $267.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)

NOTED EMPLOYEES WHILE WEARING GLOVES AND PREPARING READY TO EAT FOODS MOVED FROM THE PREP AREA TO THE REAR WALK IN COOLER, OPEN THE COOLER DOOR WITH GLOVES ON AND BACK TO THE PREP AREA TO CONTINUE PREPPING WITHOUT CHANGING GLOVES OR WASHING HANDS. ALSO NOTED SOME EMPLOYEES CHANGING GLOVES BUT NOT WASHING HANDS BETWEEN THE CHANGE OF GLOVES. INSTRUCTED TO ALWAYS CHANGE GLOVES WHEN MOVING FROM ONE PREP AREA TO AND ANOTHER AND MUST WASH HANDS ALSO. CRITICAL VIOLATION #7-38-005(A)

NOTED EMPLOYEES WASHING GLASSES AT THE LOW TEMPERATURE DISH WASHER AT THE BAR USING IODINE SANITIZER WITH THE FINAL RINSE CONCENTRATION TO BE 0PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING WITH FINAL RINSE OF 15PPM.MANAGER IMMEDIATELY CALLED FOR REPAIRS CRITICAL VIOLATION #7-38-030

NOTED NO STOPPERS AT THE 3 COMPARTMENT SINK ON THE SECOND FLOOR PREP AREA. INSTRUCTED TO PROVIDE THE STOPPERS....NOTED MULTIPLE CUTTING BOARDS WITH DEEP CUTS AND DIRT. INSTRUCTED TO DETAIL CLEAN AND SMOOTH SURFACE OF CUTTING BOARDS.

NOTED NO STOPPERS AT THE 3 COMPARTMENT SINK ON THE SECOND FLOOR PREP AREA. INSTRUCTED TO PROVIDE THE STOPPERS....NOTED MULTIPLE CUTTING BOARDS WITH DEEP CUTS AND DIRT. INSTRUCTED TO DETAIL CLEAN AND SMOOTH SURFACE OF CUTTING BOARDS.

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE DISH WASHING AREA. MUST MAINTAIN DRY AT LL TIMES....MUST DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS ESPECIALLY AT THE DISH WASHING AREAS.

NOTED LOW WATER PRESSURE AT THE HOT WATER FAUCET OF THE HAND WASH SINK BETWEEN PREP TABLES ON THE FIRST FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN.

NOTED TEMPERATURE OF ONE PREP SERVICE COOLER TO BE IMPROPER AT 56.9F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER:- CHICKEN ASSORTED CONTAINERS (57.2F, 53.6F, 54.3F, 51.3F), MIXED TOMATOES 54.7F, MAYONNAISE 52.5F,CHEESE 45.5F, DUCK 52.1F WALK IN COOLER ASSORTED PORK (98.9F, 89.1F,CHICKEN WINGS 85.3F, PEROGIES 52.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 75 LBS OF PRODUCTS WORTH $267.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)

NOTED EMPLOYEES WHILE WEARING GLOVES AND PREPARING READY TO EAT FOODS MOVED FROM THE PREP AREA TO THE REAR WALK IN COOLER, OPEN THE COOLER DOOR WITH GLOVES ON AND BACK TO THE PREP AREA TO CONTINUE PREPPING WITHOUT CHANGING GLOVES OR WASHING HANDS. ALSO NOTED SOME EMPLOYEES CHANGING GLOVES BUT NOT WASHING HANDS BETWEEN THE CHANGE OF GLOVES. INSTRUCTED TO ALWAYS CHANGE GLOVES WHEN MOVING FROM ONE PREP AREA TO AND ANOTHER AND MUST WASH HANDS ALSO. CRITICAL VIOLATION #7-38-005(A)

NOTED EMPLOYEES WASHING GLASSES AT THE LOW TEMPERATURE DISH WASHER AT THE BAR USING IODINE SANITIZER WITH THE FINAL RINSE CONCENTRATION TO BE 0PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING WITH FINAL RINSE OF 15PPM.MANAGER IMMEDIATELY CALLED FOR REPAIRS CRITICAL VIOLATION #7-38-030

NOTED NO STOPPERS AT THE 3 COMPARTMENT SINK ON THE SECOND FLOOR PREP AREA. INSTRUCTED TO PROVIDE THE STOPPERS....NOTED MULTIPLE CUTTING BOARDS WITH DEEP CUTS AND DIRT. INSTRUCTED TO DETAIL CLEAN AND SMOOTH SURFACE OF CUTTING BOARDS.

NOTED A SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE DISH WASHING AREA. MUST MAINTAIN DRY AT LL TIMES....MUST DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS ESPECIALLY AT THE DISH WASHING AREAS.

NOTED LOW WATER PRESSURE AT THE HOT WATER FAUCET OF THE HAND WASH SINK BETWEEN PREP TABLES ON THE FIRST FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN.

NOTED TORN RUBBER GASKETS AT DOOR OF SERVICE COOLER ON FIRST FLOOR AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

INSTRUCTED TO CLEAN THE FLOOR DRAINS AT THE DISH WASHING AREAS ON FIRST AND SECOND FLOORS.

NOTED STAINED CEILING AND PEELING PAINT ON WALLS AND CEILING AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

NOTED DIRTY WASH CLOTHS SCATTERED AT THE PREP TABLES. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

OBSERVED IN MAIN KITCHEN AREA 1ST FLOOR CUTTING BOARDS WITH DEEP DARK GROOVES. MUST BE SENDED/BLEACHED OR REPLACED.

MUST CLEAN FLOOR ALONG WALLBASE IN BASEMENT FOOD STORAGE AREA. REMOVE DIRT BUILD UP.

OBSERVED EXPOSED HAND WASHING SINK IN 2ND FLOOR FOOD PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.

OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT. MUST ORGANIZE AND REMOVE UNNECESSARY ARTICLES TO PREVENT PEST HARBORAGE.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT IN 2ND FLOOR PREP AREA.-----------MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAINS THROUGHOUT TO PREVENT PEST HARBORAGE.

INSTRUCTED TO REPLACE MISSING CEILING TILES ABOVE 2ND FLOOR REAR PREP AREA.

MUST PROVIDE HANDLES TO REACH-IN COOLER LIDS, AND REPLACE STAINED CUTTING BOARDS FIRST FLOOR KITCHEN AREA,

MUST DETAIL CLEAN: TOPS AND SIDE OF COOKING EQUIPMENT, VENTS ABOVE DISH MACHINES NOT CLEAN, AND EXTERIOR SURFACES OF BULK CONTAINERS, AT BOTH PREP AREAS, 1ST AND 2ND FLOORS, MUST DETAIL CLEAN ALL SURFACES,

FLOORS THROUGHOUT PREMISES, UNDER AND BEHIND ALL EQUIPMENT, ON ALL FLOORS NEEDS DETAILED CLEANING,

PERSONAL ITEMS NOT STORED NEATLY, MUST BE STORED ONE DESIGNATED AREA, NICE AND NEATLY,

MUST REPAIR LEAKING FAUCET AT FIRST FLOOR THREE COMPARTMENT SINK BY DISH MACHINE,

MUST PROVIDE SPLASH GUARDS AT EXPOSED HAND SINKS AT BAR AREAS, BETWEEN COUNTER AREA AND THREE COMPARTMENT SINKS

TOPS AND SIDE OF COOKING EQUIPMENT, VENTS ABOVE DISH MACHINES NOT CLEAN, AT BOTH PREP AREAS, 1ST AND 2ND FLOORS, MUST DETAIL CLEAN ALL SURFACES

MUST REPAIR SINK STOPPER TO FIRST FLOOR THREE COMPARTMENT SINK

MUST PROVIDE LOG STEM CALIBRATED THERMOMETERS FOR TAKING FOOD TEMPS

MUST CLEAN AND BETTER ORGANIZE, ALL STORAGE AREAS, REMOVE ALL CLUTTER, MUST ELEVATE ALL ARTICLES 6 INCHES FROM FLOOR AND WALL, AND PROVIDE SHELVING TO BETTER ORGANIZE STOCK

VIOLATION STILL PENDING, SEE REPORT #2078719

VIOLATION STILL PENDING, SEE REPORT #2078719

VIOLATION STILL PENDING, SEE REPORT #2078719

VIOLATION STILL PENDING, SEE REPORT #2078719

VIOLATION STILL PENDING, SEE REPORT #2078719

VIOLATION STILL PENDING, SEE REPORT #2078719

VIOLATION STILL PENDING, SEE REPORT #2078719

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

OBSERVED HIGH TEMP DISH MACHINES 2ND FLOOR, AND FIRST FLOOR AREAS, UNABLE TO DETERMINE HOT WATER TEMP, GAGE IN POOR REPAIR, AND FIRST HIGH TEMP DISH NOT REACHING 180'F ON FINAL RINSE CYCLE, BOTH MACHINE UNABLE TO PROPERLY WASH, RINSE, AND SANITIZE, DISHES BEING WASHED AT THIS TIME OF INSPECTION, CRITICAL CITATION ISSUED: 7-38-030

SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AND INTERIOR PANELS, APPEARS TO HAVE MOLD BUILD-UP, NOT CLEAN, INSTRUCTED TO DISCONTINUE USE, AND USE PRE PACKAGE ICE, UNTIL MACHINE IS CLEAN, MACHINE TAGGED, INSTRUCTED TO FAX A LETTER TO CDPH ONCE MACHINE IS PROPERLY CLEAN AND SANITIZE, FAX #312746-4240 SERIOUS CITATION ISSUED: 7-38-005 (A)

OBSERVED 65 PLUS RODENT DROPPING VARIOUS AREAS THROUGH-OUT PREMISES, BASEMENT AREA ALONG WALL AREAS, 2ND FLOOR STORAGE AREAS AND BEHIND BAR, FIRST REAR STORAGE AREA, UNDER AND BEHIND ALL EQUIPMENT, INSTRUCTED TO CLOSE ALL OUTER OPENING TO PREVENT RODENT ENTRY, FRONT, REAR AND WALK-IN COOLER DOORS NOT RODENT PROOF, INSTRUCTED TO PROVIDE A RODENT PROOF STRIPE AT BOTTOM OF DOOR APPROX. 1/4 GAP OPENING AT BOTTOM OF DOOR, MUST UPDATE PEST CONTROL LOG BOOK SERIOUS CITATION ISSUED:7-38-020

OUTSIDE GARBAGE DUMPSTER OVERFLOWING, LID MUST BE TIGHT FITTING, WITH A CHAIN, LOCK AND KEY, AND GREASE CONTAINER LID IN POOR REPAIR, AND CONTAINER NOT CLEAN, INSTRUCTED TO MAINTAIN IN A CLEANER FASHION, SERIOUS CITATION ISSUED: 7-38-020

MUST PROVIDE SPLASH GUARDS AT EXPOSED HAND SINKS AT BAR AREAS, BETWEEN COUNTER AREA AND THREE COMPARTMENT SINKS

MUST DETAIL CLEAN: TOPS AND SIDE OF COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, VENTS ABOVE DISH MACHINES NOT CLEAN, AND EXTERIOR SURFACES OF BULK CONTAINERS, AT BOTH PREP AREAS, 1ST AND 2ND FLOORS, MUST DETAIL CLEAN ALL SURFACES

FLOORS THROUGHOUT PREMISES, UNDER AND BEHIND ALL EQUIPMENT, ON ALL FLOORS NEEDS DETAILED CLEANING, AND RESTRICT STORING ARTICLES ON FLOOR, MUST BE 6 INCHES FROM FLOOR AND WALL

WALL SECOND FLOOR STORAGE AREA NEEDS SEALED, TO REMOVE ALL DUSTY BRICK PARTICLES FROM COMING OFF OF WALL, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE

MUST INCREASE LIGHT IN FIRST FLOOR KITCHEN PREP AND DISH AREA, LIGHT TOO DIM

PERSONAL ITEMS STORED IN BASEMENT, NOT STORED NEATLY, MUST BE ONE DESIGNATED AREA, NICE AND NEATLY

MUST CLEAN AND BETTER ORGANIZE, ALL STORAGE AREAS, REMOVE ALL CLUTTER, CLEAN AND BETTER MAINTAIN ALL AREAS, MUST ELEVATE ALL ARTICLES 6 INCHES FROM FLOOR AND WALL, AND PROVIDE SHELVING TO BETTER MAINTAIN