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HAVANA GRILL

412 N CLARK ST, CHICAGO, IL 60654 · Restaurant

Résumé des inspections

HAVANA GRILL a été inspecté 24 fois par Chicago Department of Public Health depuis le 10 février 2010. La dernière inspection, le 3 juin 2026, a relevé 6 infractions.

4 des 24 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 6 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Protection des aliments contre la contamination.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 11 fois dans 8 inspections distinctes, la plus récente le 3 juin 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 7 fois dans 6 inspections distinctes, la plus récente le 13 mai 2025. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 5 fois dans 5 inspections distinctes, la plus récente le 3 juin 2026. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 11 juillet 2024. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé une fois le 6 juin 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

24 inspections

  1. Toiles

    6 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED UNSEALED WOOD UNDERNEATH EXPOSED HANDWASHING SINK LCOATED AT BAR. INSTRUCTED TO SEAL AND MAINTAIN IN GOOD CONDITION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN GASKETS ON THE INTERIOR OF BOTH WALK-IN COOLER DOORS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAK COMING FROM BASIN OF EXPOSED HANDWASHING SINK LOCATED IN BAR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION,.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BUILD UP OF FOOD DEBRIS, DIRT, AND GRIME UNDERNEATH EQUIPMENT ON FIRST FLOOR COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BUILD UP OF DIRT AND GRIME ON HOOD OVER FIRST FLOOR COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED 1 CERTIFIED MANAGER WITH EXPIRED ALLERGEN TRAINING AND 1 CERTIFIED MANAGER WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  2. Réinspection de la plainte

    0 infraction

  3. Réinspection de la plainte

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-202.12 (A)---CONTINUED TO OBSERVE INADEQUATE HOT RUNNING WATER AT THE FOLLOWING HAND SINKS:HANDSINK AT THE BAR AREA WATER TEMPERATURE AT 93F-97F AND AT THE HAND SINKS INSIDE THE WASHROOMS WATER TEMPERATURE AT 91.0F-95.0F .INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.PLUMBERS ON SITE **SEE COMMENTS.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14--OBSERVED NO HANDWASHING SIGNAGE AT HAND SINK IN BASEMENT PREP AREA AND WASHROOMS.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17--OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-303.11--OBSERVED BURNT-OUT LIGHT BULB FOR LIGHT FIXTURE IN THE BASEMENT FOOD PREP AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 4-202.18--INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF HANGING GREASE BUILD-UP AND MAINTAIN.
  4. Plainte

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT HAND SINK IN BASEMENT PREP AREA AND WASHROOMS.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER AT THE FOLLOWING HAND SINKS:HANDSINK AT THE BAR AREA AND AT THE HAND SINKS IN THE WASHROOMS (WATER TEMPERATURE RANGING FROM (74.4 F-79.4F).INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED THE LOW TEMPERATURE DISHMACHINE IN THE BAR AREA (NOT-IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).(** SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE WALK-IN-COOLER LOCATED IN THE BASEMENT FOOD PREP AREA.OBSERVED COCONUT CREAM SAUCE COOKED FROM PREVIOUS DAY WITH INTERNAL TEMPERATURES RANGING FROM 46.9F-49.8F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20#'S OF FOOD WORTH $100.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF HANGING GREASE BUILD-UP AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BURNT-OUT LIGHT BULB FOR LIGHT FIXTURE IN THE BASEMENT FOOD PREP AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
  5. Plainte abrégée

    0 infraction

  6. Toiles

    3 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • Found 40 lbs of beef stew in gravy held in walk-in cooler at 57.4f, stew placed in walk-in cooler a day prior, instructed to hold all cold TCS foods at 41f or lower. priority violation 7-38-005, item discarded valued at $200.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • Rear kitchen door to the alley propped open, instructed to keep kitchen door closed.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • Using cloth towels to dry plates, instructed to air dry only.
  7. Toiles

    9 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED BLOCKED HANDSINK IN BAR. JACKET AND BAR NAPKINS STORED INSIDE SINK BASIN. HANDSINKS MUST BE EASILY ACCESSIBLE AT ALL TIMES. ITEMS WERE REOCATED AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • DID NOT OBSERVE ANY DATE LABEL ON CONTAINER OF COOKED GROUND BEEF IN WALK-IN COOLER. DISCUSSED WITH MANAGER THAT ALL PREPARED FOODS MUST BE CLEARLY MARKED WITH A PREPARATION DATE AND INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED, SOLD, OR DISCARDED ON THE PREMISES. APPROXIMATELY 10 POUNDS AT AN APPROXIMATE COST OF $25.00 WAS DISCARDED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • THERMOMETERS IS NOT PROVIDED IN SMALL PREP COOLER IN CHIP/SOUP STATION. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • EXTERIOR FRONT ENTRANCE DOOR NEAR DINING AREA IS LEFT OPEN WHICH ALLOWS FOR PESTS. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • NACHO CHIP BASKET IS STORED DIRECTLY ON TOP OF NACHOS. MANAGER RELOCATED BASKET OUT OF FOOD PRODUCT.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP SURFACES IN BASEMENT AND 1ST FLOOR COOKLINE. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • TONGS STORED IN CONTAINER OF STANDING WATER ON PREP-LINE UNIT. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMILATED DUST ON EXTERNAL VENT UNIT NEXT TO WALK-IN COOLER. FACILITY MUST CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED EMPLOYEE PHONE STORED ON COOKLINE PREP-UNIT LOCATED ON 1ST FLOOR. FOOD ESTABLISHMENTS SHALL A) PROVIDE DESIGNATED DRESSING ROOMS OR DRESSING AREAS FOR EMPLOYEES THAT ROUTINELY CHANGE THEIR CLOTHES IN THE ESTABLISHMENTS; B) PROVIDE LOCKERS OR OTHER SUITABLE FACILITIES FOR THE ORDERLY STORAGE OF EMPLOYEES' CLOTHING AND OTHER POSSESSIONS.
  8. Plainte

    7 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CERTIFIED MANAGER ON SITE FROM 12:25PM-1:15PM WHILE TCS ITEMS SUCH AS CHICKEN AND BEEF WERE PREPARED. CERTIFIED MANAGER NOE BAUTISTA ARRIVED ON SITE AT 1:15PM. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED SEVERAL BOXES AND OTHER ITEMS STORED ON GROUND IN REAR WATER HEATER ROOM LOCATED IN BASEMENT AND ICE SCOOPS STORED IN ICE MACHINE IN BASEMENT AND BAR ICE CHEST. INSTRUCTED TO ELEVATE BOXES AT LEAST 6 INCHES OFF GROUND AND STORE ICE SCOOPS OUTSIDE OF ICE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARDS IN REAR PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LOW WATER PRESSURE AT WASHBOWL SINK IN MEN'S RESTROOM. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HEAVY BUILD UP OF GREASE AND GRIME ON FLOORS AND WALLS OF DISH WASHING AREA IN BASEMENT AND UNDERNEATH COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BUILD UP OF GREASE AND GRIME ON HOOD FILTERS. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED 3 EMPLOYEES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED TO HAVE ALL EMPLOYEES COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  9. Plainte

    6 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS STORED IMPROPERLY THROUGHOUT THE PREP AREA, INSTRUCTED TO STORE IN SANITIZER WATER BUCKET BETWEEN USES, TO PREVENT CONTAMINATION, AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • BSERVED A TORN GASKET ON ON THE DOOR TO WALK-IN COOLER LOCATED IN BASEMENT BEING USED TO STORE PRODUCE.INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DRIED FOOD DEBRIS ON CUTTING BLADE OF CAN OPENER, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED DRIED FOOD DEBRIS ON EXTERIOR CONTACT SURFACE OF FOOD STORAGE CONTAINERS, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • MUST PROVIDE A COVERED TRASH CAN IN THE LADIES TOILET ROOM, INSTRUCTED TO MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BURNED OUT LIGHTS IN BASEMENT PREP AREA, INSTRUCTED TO REPLACE AND MAINTAIN.
  10. Réinspection des toiles

    1 infraction

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED A TORN GASKET ON ON THE DOOR TO WALK-IN COOLER LOCATED IN BASEMENT BEING USED TO STORE PRODUCE.INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD WORKING ORDER.
  11. Toiles

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASH SIGNAGE AT EXPOSED HAND WASH SINK LOCATED IN BAR. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED HEAVY BUILD UP OF BLACK AND PINK SLIME IN INTERIOR OF ICE MACHINE LOCATED IN BASEMENT PREP AREA USED TO PRODUCE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE, BURN 3 LOADS OF ICE, AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED 2 PANS OF COOKED PORK IN A PREP COOLER LOCATED NEXT TO MAIN LINE BEING HELD AT THE FOLLOWING IMPROPER TEMPERATURES: ONE PAN AT 57.1F AND THE OTHER AT 51.2F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 20LBS OF PRODUCT VALUED AT APPROXIMATELY $135. INSTRUCTEDTO MAINTAIN ALL TCS FOODS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED HEAVY BUILD UP OF FOOD DEBRIS AND GRIME ON CAN OPENER LOCATED IN BASEMENT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED A TORN GASKET ON ON THE DOOR TO WALK-IN COOLER LOCATED IN BASEMENT BEING USED TO STORE PRODUCE.INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD WORKING ORDER.
  12. Toiles

    3 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • SODA GUN DISPENSERS POOLING WATER AND POOR DRAINAGE. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • MISSING SINK STOPPERS AT MAIN 3-COMP SINK, INSTRUCTED TO PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSULATION COVERING FOR WALK-IN COOLER COOLING LINES IN POOR REPAIR, CONDENSATION NOTED, INSTRUCTED TO REPAIR.
  13. Toiles

    11 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSON IN CHARGE DIDN'T DEMONSTRATE KNOWLEDGE NOT HAVING KNOWLEDGE OF FOOD SAFETY REQUIREMENT.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CERTIFIED FOOD SERVICE MANAGER ON SITE, NO CERTIFICATE POSTED WHILE BEEF AND PORK BEING HANDLED AND SERVED, INSTRUCTED TO OBTAIN PRIORITY FOUNDATION VIOLATION 7-38-012
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO VOMIT/ DIARRHEA CLEANUP KIT ON SITE, INSTRUCTED TO OBTAIN.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO RUNNING HOT WATER AT BASEMENT'S PREP AREA HAND WASH SINK (61F WATER TEMP) INSTRUCTED TO PROVIDE 100 F WATER TEMP MINIMUM AT ALL TIME DURING OPERATION. PRIORITY VIOLATION 7-38-030(C)
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • NO DISCLAIMER FOR THE FOOT NOTE FOR UNDER COOKED FOODS, NO ASTERISK ON THE LISTED FOOD THAT CAN BE COOKED TO ORDER. INSTRUCTED TO PROVIDE.
    • 40. FONDS PERSONNELS
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • DRAIN LINE FOR COOLING UNIT CONDENSATION INSIDE WALK-IN COOLER IN POOR REPAIR, DRIPPING AND GRADED IMPROPERLY DRAIN LINE FOR SODA GUN HOLDERS NOT DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MISSING LIGHT SHIELD AT BASEMENT'S KITCHEN CEILING LIGHT FIXTURES, INSTRUCTED TO INSTALL
    • 58. FORMATION D ' ALLERGÈNE
      • NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN
    • 61. RAPPORT APERÇU ET VISIBLE AU PUBLIC
      • CURRENT FAILED SUMMARY WAS COVER WITH THE YEAR BEFORE PASSED SUMMERY. INSTRUCTED TO POST CURRENT SUMMARY. PRIORITY FOUNDATION VIOLATION 7-42-10(B)
  14. Toiles

    6 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • 2-102.11(b)PERSON IN CHARGE DIDNT DEMONSTRATE KNOWLEDGE NOT HAVING KNOWLEDGE OF PROPRLY COOLING FOODS.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE HEALTH POLICY. PRIORITY FOUNDATION NO CITATION
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • 3-501.16(A)(2) OBSERVED IMPROPER COLD TEMPERATURES OF (TCF) FOODS IN COOLER. APPROX 8-LBS OF RAW CHICKEN AT 51.F,30-LBS OF COOKED RICE AT 59.F,59.F,8-LBS OF COOKED BEEF AT 52.F,10-LBS OF GUACAMOLE AT 51.3F. ALL TCF FOODS REMOVED AND DISCARDED-COS AT COST APPROX $ 125.00. INSTRUCTED TO MAINTAIN TCF FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 OBSERVED NO REMINDER OR DISCLOSURE STATEMENT ON MENU FOR UNDER COOKED FOODS. INSTRUCTED THAT REMINDER AND DISCLOSURE MUST BE ON MENU FOR ALL RAW OR UNDERCOOKED FOODS SERVED.PRIORITY FOUNDATION. NO CITATION
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12 UNABLE BACKFLOR DEVICE LOCATED ON WATER LINE OF COFFEE MACHINE AT WAITER STATION
  15. Toiles

    0 infraction

  16. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • 1ST FLOOR PREP AREA VENTILATION HOOD MISSING ONE FILTER. MUST PROVIDE FILTER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAINBOARD AND SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE UPPER PORTION. MUST CLEAN LOWER SIDE OF DISHMACHNE DRAINBOARD AND CLEAN INTERIOR OF ICE MACHINE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED ACCUMULATED FOOD DEBRIS ON WALL BEHIND/UNDER DISHMACHINE DRAINBOARD. MUST CLEAN WALL AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • BASEMENT PREP AREA EXPOSED HANDWASH BOWL HOT WATER HANDLE STRIPPED. MUST REPAIR AND MAINTAIN SINK.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED METAL ICE SCOOP IMPROPERLY STORED ON SIDE OF ICE MACHINE. MUST PROVIDE CLEAN CONTAINER FOR ICE SCOOP.
  17. Plainte

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DEFROST CHEST FREEZER IN THE PREP AREA IN THE BASEMENT WITH HEAVY ICE BUILD-UP AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING FLOOR DRAIN COVER IN THE BASEMENT DISH WASHING AREA. MUST PROVIDE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST SEAL ALL THE GAP AROUND THE PIPES THRU-OUT THE DRY STORAGE ROOM ABOVE THE WATER HEATER AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ALL WASH CLOTH FOR WIPING THE TOP OF THE PREP COOLERS, PREP TABLES, DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  18. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DEFROST THE CHEST FREEZER IN THE FIRST FLOOR CLOSE TO THE DEEP FRYER,(WITH HEAVY ICE BUILD-UP) AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN AND SANITIZE UPPER COMPARTMENT OF THE ICE MAKER AND MAINTAIN. MUST CLEAN AND REMOVE GREASE BUILD-UP IN THE INTERIOR DOOR OF THE DEEP FRYER AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN AND MAINTAIN THE FLOOR THRU-OUT THE DINING AREAS ALONG THE WALL BASE ALL CORNER,UNDER THE DINING TABLES AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DAMAGED CEILING PANEL ABOVE THE SPAICES RACK IN THE BASEMENT PREP AREA, AND IN THE DRY FOOD STORAGE ROOM IN THE BASEMENT. MUST REPLACE AND MAINTAIN. WALLS IN THE SAME AREA NEED DETAIL CLEANING AND MAINTAIN. CLEAN AND RFEMOVE DUST AND GREASE BUILD-UP ON THE HOOD ABOVE THE STOVE IN THE BASEMENT PREP AREA AND MAINTAIN. REPLACE MISSING PART OF THE FILTER ON THE HOOD/CANOPY IN THE COOK LINE FIRST FLOOR.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • MEN'S WASHROOM DOOR NOT CLOSING ALL THE WAY. MUST RE ADJUST THE SELF CLOSER DEVICE AND MAINTAIN.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • MUST SHOW PRROF OF THE IDPH'S FOOD HANDLER CERTIFICATE NEXT ROUTINE INSPECTION.
  19. Toiles

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • NOTED TEMPERATURES OF WALK IN COOLERS AND SERVICE COOLERS AT THE BASEMENT FOOD PREP AND FIRST FLOOR PREP AREA TO BE IMPROPER.WALK IN COOLER ARE 50F AND 52.3F AND SERVICE COOLER IS 49.3F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING TEMPERATURES OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLERS AND SERVICE COOLER TO BE IMPROPER: GUACAMOLE 54.3F, CHICKEN 64.2F, MUSHROOM 48.5F,OCTOPUS (2 CONTAINER)52.1/48F, RICE AND BEANS 48.1F, RICE 48.6F,MASHED POTATOES 49.5F, PORK 48.5F,BEANS 47.9F, SOUP 48.9F,BEEF 52.5F,EGGS 48.1F,FISH 51.5F,CHICKEN 44.6F, STEAK 48.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 65 LBS OF PRODUCTS WORTH $455.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED ASSORTED FOOD ITEMS INSIDE CONTAINERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCTS NAMES, USE BY OR PREPARED BY DATE INCLUDING BULK ITEMS.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • NOTED MULTI USE UTENSILS (PLATES,CUPS, GLASSES ETC)ON SHELVES AT THE BAR AND PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED LOOSE RUBBER GASKET AT THE DOOR OF REFRIGERATION UNIT AT THE FIRST FLOOR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN AND MAINTAIN REFRIGERATION UNIT WITH BEER AND OTHER BEVERAGES AT THE BASEMENT FOOD PREP AREA....NOTED HEAVY ICE ACCUMULATION INSIDE CHEST FREEZER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED LEAKING AT THE FOLLOWING AREAS:- U-JOIN PIPPING AT HAND WASH SINK OF FIRST FLOOR, BOTTOM PIPPING OF 2 COMPARTMENT SINK AND FAUCETS AT THE 3 COMPARTMENT SINK OF SAME. INSTRUCTED TO REPAIR AND MAINTAIN.
  20. Réinspection des toiles

    0 infraction

  21. Toiles

    3 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • INADEQUATE FOOD PROTECTION, FOUND 20 LBS OF COOKED BLACK BEANS STORED IN A LARGE CONTAINER AT 58.3F, 5 LBS OF COOKED PORK AT 51.4F, CONTAINERS STORED IN WALK-IN COOLER A DAY BEFORE, INSTRUCET MGR TO COOL DOWN FOOD PROPERLY. FOOD DISCARDED VALUED AT $55.0
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1134412, DATED 7-17-12 FOR VIOLATION (32)A SPLASHGUARD IS NEEDED TO THE RIGHT OF THE BASEMENT HANDSINK, BESIDE SLICER. INSTRUCTED TO CORRECT VIOLATION WITHIN GIVEN TIME FRAME.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DAMAGED BASEBOARD AT HOT WATER TANK, INSTRUCTED TO REPAIR.
  22. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. A SPLASHGUARD IS NEEDED TO THE RIGHT OF THE BASEMENT HANDSINK, BESIDE SLICER. STOPPERS NEEDED AT 2 & 3-COMP SINKS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CONDENSERS OF BAR COOLER, INTERIOR FLOOR OF 2-UPRIGHT FREEZERS IN BASEMENT, EXTERIOR OF GREASE TRAP AT 2-COMP SINK-MUST BE KEPT CLEAN & FREE OF DUST, FOOD DEBRIS OR DIRT.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT SHIELD MISSING AT THE DISHMACHINE AREA, MUST REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LOW WATER PRESSURE AT HANDSINK, FIRST FLOOR PREP AREA, MUST FIX.
  23. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR IN THE 1ST FLOOR PREP AREA UNDER THE COOKING EQUIPMENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE LEAKING DRAIN LINE UNDER THE BAR EXPOSED HANDSINK.
  24. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Both walk in cooler door rubber gaskets in poor repair,ripped. Must repair or replace damaged cooler gaskets.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Observed slight lime build up inside ice machine. Must clean and sanitize equipment.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • 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. Staircase closet cluttered. Must elevate all items 6" off floor or remove.

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