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AROMA ON NORTH AVENUE

417 W NORTH AVE, CHICAGO, IL 60610 · Restaurant

Inspection summary

AROMA ON NORTH AVENUE has been inspected 13 times by Chicago Department of Public Health since October 20, 2011. The most recent inspection, on June 20, 2018, found no infractions.

1 of 13 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on November 21, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 26, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on April 14, 2015. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 21 times across 11 separate inspections, most recently on November 21, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 12 times across 8 separate inspections, most recently on November 28, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DAMAGED FLOOR TILES UNDER 3-COMP SINK. INSTRUCTED TO REPAIR.
  3. Complaint

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSTRUCTED HAND WASH SINK, OBSERVED FOOD CONTAINER STORED IN HAND SINK. INSTRUCTED MGR TO KEEP HAND SINK ACCESSIBLE AT ALL TIMES DURING FOOD PREPARATION. CRITICAL CITATION ISSUED 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • REAR BACK DOOR NOT RODENT PROOFED, 2 INCH GAP AT BOTTOM, 40 RAT DROPPINGS FOUND IN BASEMENT STORAGE ROOM, INSTRUCTED TO RODENT PROOF ALL DOORS, ELIMINATE ALL RODENTS ACTIVITY. PEST CONTROL SERVICE RECOMMENDED SERIOUS CITATION ISSUED 7-38-020
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DAMAGED FLOOR TILES UNDER 3-COMP SINK. INSTRUCTED TO REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT AT KITCHEN WALLS, BROKEN BASEBOARD, INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST ALWAYS USE FOOD GRADE BAGS FOR FOOD STORAGE IN ALL REFRIGERATORS AND FREEZERS. FOUND RICE NOODLES INSIDE SMALL BLACK PLASTIC SHOPPING BAGS INSIDE VARIOUS STAINLESS STEEL CONTAINERS INSIDE 2DR REFRIGERATORS. MUST PROVIDE. MUST ALSO ALWAYS PROPERLY DATE AND LABEL ALL PREPARED AND COOKED FOODS INSIDE ALL REFRIGERATION UNITS. FOUND MANY PREPARED, COOKED AND RAW FOODS INSIDE CONTAINERS NOT DATED PR LABELED. MUST PROVIDE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR IN THE BASEMENT UNDER THE BROKEN ICE MACHINE. FOUND LARGE PUDDLE OF WATER.ALSO CLEAN FLOOR CORNERS AROUND THE DISH MACHINE AREA ON THE 1ST FLOOR. MUST REPAIR BROKEN FLOOR TILES IN THE KITCHEN ACROSS FROM THE 3-COMP SINK IN THE REAR AREA.ALSO IN BETWEEN COOLERS PAST SWINGING DOORS INTO THE KITCHEN AREA. MUST REPAIR REAR EXIT DOOR FLOOR PANEL WHICH IS CRACKED AND BROKEN. FLOOR MUST BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES. MUST PROVIDE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD END COVERS FOR ALL LIGHT BULB FIXTURES IN THE KITCHEN PREP AREA AT ALL TIMES.FOUND MANY MISSING LIGHT FIXTURES WITHOUT END CAPS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • FOUND A SMALL SOFA BED/FUTON IN THE BASEMENT STORAGE AREA BEHIND A BROWN DOOR AT THE BOTTOM OF THE STAIRCASE LEADING TO THE BASEMENT. MUST REMOVE FROM PREMISES. None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER AND BETTER ORGANIZE THE NORTH END OF THE BASEMENT STORAGE AREA SO AS TO HAVE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES.MUST ALSO REMOVE CONSTRUCTION MATERIALS FROM THE NORTH END CORNER ROOM OF THE BASEMENT SO AS TO PREVENT PEST BREEDING AND HARBORAGE. MUST ALSO REMOVE UNUSED AND NON-REPAIRABLE FOOD AND COOKING EQUIPMENT FROM THE SOUTH END OF THE BASEMENT.
  5. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HEAVY GREASE BUILD-UP ON HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS.INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND ORGANIZE BASEMENT STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES AS REQUIRED AND MAINTAIN.
  6. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • THE REAR EXIT DOOR TO THE PREMISES IS NOT RODENT-PROOFED APPROXIMATELY 2" INCH GAP ALL ACROSS THE BOTTOM OF DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • INSPECTION REPORT SUMMARY NOT DISPLAYED FROM PREVIOUS INSPECTION DATED:4/14/2015.INSTRUCTED MANAGER TO POST TODAY'S SUMMARY,MUST BE VISIBLE TO ALL CUSTOMERS.SERIOUS VIOLATION 7-42-010 (B).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#1532895 DATED:04/14/2015. 32 NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE KITCHEN PREP AREA. INSTRUCTED NOT TO USE CARDBOARD BOXES FOR SHELVING TO PREVENT HIDING PLACES FOR PEST. ALSO NOTED BROKEN HINGE AT THE DOOR OF SERVICE COOLER AND THORN RUBBER GASKETS AT DOORS OF COOLERS. INSTRUCTED TO REPAIR AND MAINTAIN. 07/14/2015 34 INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE COOKING STOVE AND THE BASEMENT DRY STORAGE AREA.MUST ALSO CLEAN AND MAINTAIN FLOOR DRAINS AT THE KITCHEN PREP AREA. 07/14/2015 36 NO LIGHT BULB INSIDE 2 DOOR REFRIGERATION AT THE KITCHEN PREP AREA. INSTRUCTED TO PROVIDE LIGHTING. 07/14/2015 38 NOTED LOW WATER PRESSURE AT THE HOT WATER FAUCET OF THE HAND WASH SINK. INSTRUCTED TO REPAIR AND MAINTAIN. 07/14/2015 . INSTRUCTED TO CORRECT ALL NOTED VIOLATIONS BY 3/11/2016 AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HEAVY GREASE BUILD-UP ON HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS.INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND ORGANIZE BASEMENT STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES AS REQUIRED AND MAINTAIN.
  7. Canvass

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NOTED EMPLOYEES WASHING DISHING USING LOW TEMPERATURE AND STRENGTH OF SANITIZER IS READING 0PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE KITCHEN PREP AREA. INSTRUCTED NOT TO USE CARDBOARD BOXES FOR SHELVING TO PREVENT HIDING PLACES FOR PEST. ALSO NOTED BROKEN HINGE AT THE DOOR OF SERVICE COOLER AND THORN RUBBER GASKETS AT DOORS OF COOLERS. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE COOKING STOVE AND THE BASEMENT DRY STORAGE AREA.MUST ALSO CLEAN AND MAINTAIN FLOOR DRAINS AT THE KITCHEN PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT BULB INSIDE 2 DOOR REFRIGERATION AT THE KITCHEN PREP AREA. INSTRUCTED TO PROVIDE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LOW WATER PRESSURE AT THE HOT WATER FAUCET OF THE HAND WASH SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  8. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE GREASE UNDER THE COOKING EQUIPMENT AT THE WOK STATION. OBSERVED STANDING WATER IN THE BASEMENT. MUST ELIMINATE STANDING WATER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER SEEPING INTO THE BASEMENT FROM THE FOUNDATION. MUST REPAIR FOUNDATION TO ELIMINATE WATER SEEPAGE INTO THE BASEMENT.
  9. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE COCKROACHES IN THE FOOD PREPARATION AREA. OBSERVED 2 LIVE COCKROACHES AROUND THE DOOR OF THE 1 DOOR FREEZER IN THE FOOD PREPARATION AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NOODLES STORED IN A PLASTIC GROCERY BAG. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE MATERIALS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE ENCRUSTED GREASE ALONG THE VENTILATION HOOD, AND INTERIOR OF PREP COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE THE CARDBOARD FROM THE FLOOR AND USE PROPER FLOOR MATS INSTEAD. DETAIL CLEAN THE GREASE UNDER THE COOKING EQUIPMENT AT THE WOK STATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE DUST FROM THE WALLS OF THE FOOD PREPARATION AREA. SCRAPE AND REPAINT THE WALLS WITH CHIPPED PAINT IN THE FOOD PREPARATION AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING PROVIDED IN THE FOOD PREPARATION AREA. MANAGEMENT INSTRUCTED TO PROVIDE ADEQUATE LIGHTING. LIGHT SHIELDS AND END CAPS ARE NEEDED FOR ALL LIGHT FIXTURES IN THE FOOD PREPARATION AREA.
  10. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE GREASE AND/OR SPILLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CLEAN FILTER ABOVE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WIPING CLOTHS WHEN NOT IN USE IN SANITIZING SOLUTION.
  11. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HEAVY GREASE BUILD ON VENTILATION HOOD ABOVE COOKING AREA, INSTRUCTED TO REMOVE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BOXES OF FOOD STORED ON FLOOR, INSTRUCTED TO STORE OFF FLOOR BY 6" OR HIGHER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON WALL BEHIND 3-COMP SINK, INSTRUCTED TO PROVIDE DURABLE COVERINGS AND REMOVE PEELING PAINT.
  12. Canvass Re-Inspection

    2 infractions

    • 33. 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 THE INTERIOR OF THE MICROWAVE, VENTILATION HOOD AND FILTERS, WIRE RACKS ABOVE THE PREP TABLE AND 3 COMPARTMENT SINK.
    • 41. 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. OBSERVED WOOD PILED UP IN THE CORNER OF THE BASEMENT. MANAGER INSTRUCTED TO REMOVE THE WOOD TO ELIMINATE A PEST HARBORAGE AREA.
  13. Canvass

    4 infractions

    • 18. 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. OBSERVED EVIDENCE OF RODENTS IN THE BASEMENT. APPROXIMATELY 20 RAT DROPPINGS WERE OBSERVED ON THE FLOOR OF THE BASEMENT ALONG THE WALLS. MANAGER INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. 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. OBSERVED PLASTIC GROCERY BAGS USED TO STORE COOKED NOODLES. MANAGER INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
    • 33. 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 THE INTERIOR OF THE MICROWAVE, VENTILATION HOOD AND FILTERS, WIRE RACKS ABOVE THE PREP TABLE AND 3 COMPARTMENT SINK, INTERIOR OF THE ICE MACHINE.
    • 41. 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. OBSERVED WOOD PILED UP IN THE CORNER OF THE BASEMENT. MANAGER INSTRUCTED TO REMOVE THE WOOD TO ELIMINATE A PEST HARBORAGE AREA.

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