Safari Restaurant

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

STILL NOTED THE FOLLOWING PREVIOUS SERIOUS VIOLATIONS FROM INSPECTION REPORT #1353488 DATED 07/05/2013 NOT CORRECTED:- #32 INSTRUCTED TO DETAIL CLEAN SHELVES AT THE KITCHEN FOOD PREP AREA AND MAINTAIN FREE OF DIRT AND GREASE.#33 INSTRUCTED TO CLEAN I...

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

INSTRUCTED TO CLEAN INSIDE UPRIGHT REFRIGERATION AT THE REAR STORAGE ENCRUSTED WITH OLD FOOD PARTICLES AND SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

INSTRUCTED TO SEAL ALL HOLES AND OPENINGS ALONG PIPPING ON CEILING AND WALLS TO PREVENT RODENT ENTRY.

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

NOTED LEAKAGE AT THE U-JOINT OF THE EXPOSED HAND WASH SINK AT THE FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. PREMISES HAS ANOTHER EXPOSED HAND WASH SINK BY THE 3 COMPARTMENT SINK AT THE REAR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED WASH CLOTHS WITH FOOD STAINS INSIDE UPRIGHT REFRIGERATION AT THE REAR ABSORBING WATER. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NOTED TONGS, SPATULAS,OTHER KITCHEN UTENSILS AND PACKAGE OF FRESH FISH INSIDE EXPOSED HAND WASH SINK AT THE KITCHEN FOOD PREP AREA THAT IS SUPPOSED TO BE USED FOR HAND WASHING ONLY. INSTRUCTED NOT TO USE EXPOSED HAND WASH SINK FOR UTENSIL CLEANING B...

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

NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOOD ITEMS (CHICKEN, MEAT, SOUP ETC) ARE PREPARED AND SERVED. INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON DUTY AT ALL TIMES.CERTIFIED FOOD MANAGER ARRIVED AT ABOUT 10:20 AM. ...

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

STILL NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM RE-INSPECTION REPORT #1235423 DATED 10/15/2013 NOT CORRECTED:- -#32 INSTRUCTED TO DETAIL CLEAN SHELVES AT THE KITCHEN FOOD PREP AREA. -#33 INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENTS EM...

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

INSTRUCTED TO DETAIL CLEAN SHELVES AT THE KITCHEN FOOD PREP AREA AND MAINTAIN FREE OF DIRT AND GREASE.

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

INSTRUCTED TO CLEAN INSIDE LID AND GASKET OF SERVICE COOLER, ALL COOKING EQUIPMENT AND SHELVES INSIDE REFRIGERATION UNIT AT THE REAR.

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

NOTED HEAVY GREASE BUILT UP ALONG WALL BASE UNDERNEATH COOKING EQUIPMENT,HEAVY DIRT BUILT UP ALONG WALL BASE AT THE REAR AND UNDERNEATH HEAVY EQUIPMENT. STILL INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST UPGRADE HOUSE KEEPING.

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

NOTED MULTIPLE HOLES AND OPENINGS ALONG PIPING, ON CEILING, ON WALLS AND BIG HOLE UNDERNEATH HANDWASH SINK BY THE BATHROOM. INSTRUCTED TO SEAL ALL HOLES AND OPENING THROUGH OUT TO PREVENT HIDING PLACES FOR PESTS.

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

INSTRUCTED TO REPAIR AND MAINTAIN LEAKING FAUCET AT THE 3 COMPARTMENT SINK.

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

INSTRUCTED TO CLEAN,REMOVE AND/OR ORGANIZE CLUTTER ON SHELVING AT THE KITCHEN AND AT THE REAR STORAGE AREA TO PREVENT HIDING PLACES FOR PESTS.

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

SEE REPORT DATED ON 10/04/12

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

SEE REPORT DATED ON 10/04/12

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

SEE REPORT DATED ON 10/04/12

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

SEE REPORT DATED ON 10/04/12

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

SEE REORT DATED ON 10/04/12

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED AMBIENT TEMPERAURES OF CHEST COOLER IN THE KITCHEN FOOD PREP AREA TO BE READING 50.3F AND AMBIENT TEMPERATURE OF REACH IN COOLER AT THE REAR TO BE 50.0F. INSTRUCTED NOT TO USE COOLERS UNTIL APPROPRIATE TEMPERATURE OF 40F OR BELOW IS MET. PREMI...

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTAILLY HAZADOUS FOOD ITEMS INSIDE COOLER TO BE IMPROPER BETWEEN 50.3F TO80.0F OFFERED FOR SALE:- MILK 50.3F, SLICED VEGETABLES-71.6F, SOUP 80.0F, BEANS, BEEF 50.5F,MAYOUNAISE 51.6F. MANAGER IMMEDIATE...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

NOTED EMPLOYEE WASH SERVING PLATES INSIDE 3-COMPARTMENT SINK WITH NO SOAP OR SANITIZER AND PRESENT IT FOR SERVING OF FOOD. EDUCATED EMPLOYER ON HOW TO PROPERLY WASH RINSE AND SANITIZE EQUIPMENTS. CITATION ISSUED FOR VIOLATION #7-38-030 CRITICAL.

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

NOTED OVER 30 MICE DROPPINGS ON PREMISES IN THE FOLLOWING AREAS: FLOOR ALONG WALL BASE UNDERNEATH SHELVING AT THE PREP AREA, FLOOR BEHIND COOLER (UNUSED) AT THE DINNING AREA AND BY THE WATER TANK AT REAR. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AR...

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

INSTRUCTED TO DETAIL CLEAN SHELVES AT THE KITCHEN FOOD PREP AREA.

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

INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENTS EMBEDDED WITH THICK GREASE AND INSIDE ELECTRICAL COMPARTMENT OF UNUSED DEEP FRYER

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

MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENTS.

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

SEAL ALL HOLES AND OPENING TRHOUGHOUT PREMISES TO PREVENT RODENT ENTRY. ALSO REPLACE MISSING TILES AND STAINED TILES AT THE KITCHEN PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE STEM THERMOMETERS INSIDE ALL COOLERS FOR PROPER TEMPERATURE MONITORING

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

* 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 CERTIFIED FOOD MANAGER FOUND PRESENT ON FACILITY AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH A...

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

REPAIR OR REPLACE TOILET TISSUE HOLDER IN RESTROOM.

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

MUST CLEAN STAINS ON MOP SINK,INSIDE COMPARTMENTS OF DEEP FRYERS ,DEBRIS ON REACH IN COOLER AND FREEZER AT REAR, TOILET BOWL / SEAT, AND ON OVEN UNDER STOVE.

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

MUST REPAIR OPENING ON WALLS AROUND MOP SINK,CLEAN STAINS ON WALLS AT MOP SINK,CORNER OF 3 COMP. SINK,AND IN MAIN KITCHEN BY SINKS AND CORNER OF DEEP FRYER. REPAIR WATER STAINED CEILING TILES AND OPENING ON CEILING TILES AT REAR AND IN KITCHEN. REMOV...

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

MUST REPAIR DRIPPING ON FAUCET AT 3 COMP SINK,AND REMOVE TAPE WRAPPED AROUND PIPE UNDER EXPOSE HAND SINK IN KITCHEN. CLEAN DUST ON VENT IN DINING.

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. FOUND PREVIOUS MINOR VIOLATIONS OF 01-04-11 REPORT NUMBER 490870 #s 32,34, 38, AND 42...

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 OR RPLACE TOILET TISSUE HOLDER IN RESTROOM.

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. MUST CLEAN STAINS ON MOP SINK,INSIDE COMPARTMENTS OF DEEP FRYERS ,DEBRIS ON REACH IN COOLER AND FREEZER AT REAR, AND...

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. MUST REPAIR OPENING ON WALLS AROUND MOP SINK,CLEAN STAINS ON WALLS AT MOP SINK,CORNER OF 3 COMP. SINK,AND IN MAIN KITCHEN BY SINKS AND CORNER OF DEEP FRYER. REPAIR WATER STAINED C...

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...

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. INSTRUCTED TO REPAIR DAMAGED SEAT COVER AT REAR 3COMP. SINK AREA,AND REMOVE FOIL LININGS ON SHELF IN KITCHEN.

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. INSTRUCTED TO CLEAN DEBRIS ON FLOORS THROUGHTOUT KITCHEN AND AND AT REAR DISH AND MOP SINK AREA.ALSO MUST ELEVATE BOXES OF PRODUCTS 6" OF...

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...

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO PROVIDE CONTAINER WITH SANITIZER FOR WIPE CLOTHS HANGING ALL OVER 1COMP.SINK IN KITCHEN,FOR WIPING DOWN FOOD PREP COUNTERS AND FOOD PREP SURFACES DURING OPERATION.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETERS INSIDE ...

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. INSTRUCTED TO ORGANIZE UNNECESSARY CLUTTER AT REA...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. OBSERVED FOODSERVICE EMPLOYEES IN KITCHEN HANDLING FOODS WITH NO HAIR RESTRAINT,INSTRUCTED MUST HAVE HAIR CONTEND WITH HAIR RESTRAINT WHILE HANDLING FOODS.

* 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 CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS, RICE, COOKED VVEGETABLES ETC WER...

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

MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INSPECTION REPORT 339233.

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

MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INSPECTION REPORT 339233.

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

MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INSPECTION REPORT 339233.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INSPECTION REPORT 339233.

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

MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INSPECTION REPORT 339233.

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

VIOLATION CORRECTED ON 9.20.10

* 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 CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS, RICE, COOKED VEGETABLES ETC WERE...

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

MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INPECTION REPORT 339233.

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

MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INPECTION REPORT 339233.

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

MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INPECTION REPORT 339233.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INPECTION REPORT 339233.

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

MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INPECTION REPORT 339233.

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. FOUND ABOUT 4 LBS OF COOKED SPAGHETT AND 2 LBS OF SLICED RAW ONIONS, PEPPERS AND TOMATOES ON PREP TABLE ACROSS FROM AND NEXT TO STOVE. SPAGHETTI 80.1 - 81.3 DEGREES F. VEGEATABLES 70....

* 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 CERTIFIED FOOD MANAGER PRESENT WHEN POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AND SERVED i.e. NOODLES, BEEF, RIC...

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. DETAIL CLEAN ALL EQUIPMENT THROUGHOUT RESTAURANT. CLEAN INSIDE AND OUTSIDE, UNDER AND BEHIND.

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 HOLE IN WALL LEFT OF HOOD VENT AND LEFT OF REAR DOOR. SEAL HERE AND THROUGHOUT PREMISES AS NEEDED TO PREVENT PEST HARBORAGE. REPLACE DAMAGED AND DIRTY CEILING TILES THROUGH...

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. PROVIDE SHIELDS FOR LIGHTS ABOVE FRONT PREP AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. REMOVE SHOES AND PERSONAL CLOTHING FROM FOOD PREP AREA AND STORE AWAY FROM FOOD.

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 UNEEDED ITEMS. STORE REMAINING ITEMS A...