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BRONZEVILLE PARK NURSING & LIVING CENTER

3400 S INDIANA AVE, CHICAGO, IL 60616 · Long Term Care

Inspection summary

BRONZEVILLE PARK NURSING & LIVING CENTER has been inspected 3 times by Chicago Department of Public Health since March 5, 2010. The most recent inspection, on May 26, 2010, recorded 13 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Food source, labelling and allergens.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 4 times across 2 separate inspections, most recently on May 26, 2010. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on May 26, 2010. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 15, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 5, 2010. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 17 times across 3 separate inspections, most recently on May 26, 2010. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

3 inspections

  1. Suspected Food Poisoning

    13 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED FOODHANDLER WASHING MULTI-USE BAKING CONTAINER AT ONE COMPARTMENT SINK WITHOUT SANITIZING SAID EQUIPMENT. INSTRUCTED TO PROPERLY WASH, RINSE, AND SANITIZE ALL MULTI-USE ITEMS/UTENSILS/EQUIPMENT AND OR USE HIGH TEMPERATURE DISHMACHINE TO SANITIZE. ALSO, FOUND HIGH TEMPERATURE DISHMACHINE WITH FINAL RINSE OF 170F.INSTRUCTED TO MAINTAIN FINAL RINSE TEMPERATURE AT 180F OR ABOVE. MAINTANENCE MAN ADJUSTED GAUGE AT HIGH TEMPERATURE DISHMACHINE TO REACH 180F FOR FINAL RINSE. CRITICAL 7-38-030 ISSUED.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND RAW, SLICED, PORK STORED NEXT TO READY TO EAT LUNCH MEAT-TURKEY, BOLOGNA INSIDE WALK-IN COOLER. INSTRUCTED TO PROPERLY STORE RAW FOOD PRODUCTS SEPARATE AND AWAY FROM READY TO EAT FOODS. MANAGER REMOVED FOOD ITEMS. SERIOUS 7-38-005(A) ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST ICE CREAM CHEST FREEZER WITH EXCESSIVE ICE BUILD-UP BEING USED TO STORE HOT DOGS, BREAD, PACKAGED ICE CREAM, AND PACKAGED POPSICLES AND REPLACE WORN POPCORN METAL CONTAINER IN SENIOR ACTIVITY ROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN/SANITIZE DAY ROOMS, TOILET ROOMS, MICROWAVES,INTERIOR OF DEEP FRYER, UNDER, AROUND EQUIPMENT, THREE COMPARTMENT SINK, DISH MACHINE, SHELVES, CARTS, CABINETS AT PANTRIES, VENT COVERS, AND WALL BASE IN KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR CABINETS, INTERIOR FREEZER/REFRIGERATOR IN SENIOR ACTIVITY ROOM WHERE FOOD IS CONSUMED.
    • 34. 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 REGROUT SOME FLOOR TILES AT DISH WASHING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER SECTIONS AT THREE COMPARTMENT SINK AND DISHMACHINE ROOM. INSTRUCTED TO REMOVE SAME. INSTRUCTED TO CLEAN FLOOR DRAINS IN DISHMACHINE ROOM. INSTRUCTED TO REPLACE CRACKED FLOOR TILES IN DRY STORAGE ROOM AND BY THREE COMPARTMENT SINK AND WALK-IN FREEZER IN KITCHEN.
    • 35. 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. INSTRUCTED TO REPLACE WATER DAMAGED CEILING PANELS AT PREP AREA, STORAGE ROOMS, TOILET ROOMS, AND CLEAN FOOD SPILLS AT CEILING PANELS. INSTRUCTED TO REPAIR WALL SECTION AT PANTRY ON 4TH FLOOR. SEAL OPENING AT WALL UNDER THREE COMPARTMENT SINK AND AT PIPING AND CONDUITS AS NEEDED THROUGHOUT PREMISES.
    • 36. 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. INSTRUCTED TO PROVIDE LIGHTING AT VENTILATION HOOD/REPLACE BULBS. REPLACE WATER DAMAGED LIGHT SHIELD IN KITCHEN PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO PROVIDE WORKING VENTILATION INSIDE TOILET ROOMS AND PROVIDE SELF CLOSING DEVICE AT NURSES' TOILET ROOM DOOR ON 2ND. FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKS AT FAUCET CONNECTION AND HANDLES AT THREE COMPARTMENT SINK, 1ST. FLOOR UTILITY SINK, AND TWO COMPARTMENT SINK IN PANTRY ON 3RD. FLOOR. INSTRUCTED TO INSTALL DIPPER WELL WITH COLD RUNNING WATER FOR HAND DIPPED ICE CREAM SCOOPS IN SENIOR ACTIVITY ROOM. INSTRUCTED TO REPAIR LEAK UNDER THREE COMPARTMENT. INSTRUCTED TO REPLACE BROKEN SPRAYER HANDLE AT DISH MACHINE ROOM AT 1 COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT FAUCET AND HANDLES AT ONE COMPARTMENT SINKS IN KITCHEN. REPAIR LEAKY SODA LINES IN KITCHEN AND LEAKS AT DISHMACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO ORGANIZE BOILER ROOM, STORAGE ROOM IN ACTIVITY ROOM, REMOVE MULTI-USE UTENSILS IN SENIOR ACTIVITY ROOM, REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE. INSTRUCTED TO REMOVE STANDING WATER SECTIONS AT OUTSIDE GARBAGE AREA, REMOVE MILK CRATES BEING USED TO STORE ITEMS, REMOVE LARGE PICNIC COOLERS AND FOOD EQUIPMENT FROM SENIOR ACTIVITY ROOM.
  2. Canvass Re-Inspection

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL BULK FOOD CONTAINERS AND READY TO EAT, PREPARED FOODS INSIDE REFRIGERATION UNIT.
    • 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. INSTRUCTED TO PAINT RUSTED STORAGE RACKS,DEFROST ICE CREAM CHEST FREEZER IN ACTIVITY ROOM, AND REPLACE WORN POPCORN METAL CONTAINER.
    • 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. INSTRUCTED TO CLEAN/SANITIZE DAY ROOMS, TOILET ROOMS, MICROWAVES,INTERIOR OF DEEP FRYER, UNDER, AROUND EQUIPMENT, THREE COMPARTMENT SINK, DISH MACHINE, SHELVES, CARTS, CABINETS AT PANTRIES, VENT COVERS, AND WALL BASE IN KITCHEN.
    • 34. 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 REGROUT SOME FLOOR TILES AT DISH WASHING AREA.
    • 35. 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. INSTRUCTED TO REPLACE WATER DAMAGED CEILING PANELS AT PREP AREA, STORAGE ROOMS, TOILET ROOMS AND CLEAN FOOD SPILLS AT CEILING PANELS. INSTRUCTED TO SEAL OPENING AT WALL IN STORAGE ROOM. INSTRUCTED TO REPAIR WALL SECTION AT PANTRY ON 4TH FLOOR.
    • 36. 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. INSTRUCTED TO PROVIDE LIGHTING AT VENTILATION HOOD/REPLACE BULBS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO PROVIDE WORKING VENTILATION INSIDE TOILET ROOMS AND PROVIDE SELF CLOSING DEVICE AT NURSES' TOILET ROOM DOOR ON 2ND. FLOOR.
    • 38. 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 and Regulations of the Board of Health. INSTRUCTED TO REPAIR LEAKS AT FAUCET CONNECTION AND HANDLES AT THREE COMPARTMENT SINK, 1ST. FLOOR UTILITY SINK, AND TWO COMPARTMENT SINK IN PANTRY ON 3RD. FLOOR. INSTRUCTED TO INSTALL DIPPER WELL WITH COLD RUNNING WATER FOR HAND DIPPED ICE CREAM SCOOPS. INSTRUCTED TO REPAIR LEAK UNDER THREE COMPARTMENT. INSTRUCTED TO REPLACE BROKEN SPRAYER HANDLE AT DISH MACHINE ROOM AT 1 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO ORGANIZE BOILER ROOM, STORAGE ROOM IN ACTIVITY ROOM, REMOVE MULTI-USE UTENSILS IN ACTIVITY ROOM, REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.
  3. Canvass

    14 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND UPRIGHT TWO DOOR REFRIGERATOR IN KITCHEN AT IMPROPER TEMPERATURE OF 53.9F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 40F AND BELOW AT ALL TIMES. HELD FOR INSPECTION TAG PLACED ON SAID UNIT. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL WHEN UNIT REPAIRED. CRITICAL 7-38-005(A) ISSUED.
    • 3. 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 POTENTIALLY HAZARDOUS FOODS LOCATED IN ABOVE SAID REFRIGERATION UNIT AT IMPROPER TEMPERTURE OF 51.2F: 12 SLICES OF PEPPERONI PIZZA (4x6) PORTIONS AND 5 1/2 CARTONS OF 8 OUNCE MILK IN CUPS. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID ITEMS AT APPROXIMATE VALUE OF $ 15.00. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AT ALL TIMES. STRONGLY RECOMMEND MAINTAINING TEMPERATURE LOGS. CRITICAL 7-38-005(A) ISSUED.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND ICE MACHINE DISPENSOR WITH BLACKISH, MOLD LIKE SUBSTANCE/BUILD-UP AT INTERIOR RIM IN DIRECT CONTACT WITH ICE CUBES BEING DISPENSED. INSTRUCTED TO DETAIL CLEAN, SANITIZE, AND DISCARD CONTAMINATED ICE. HELD FOR INSPECTION TAG PLACED ON SAID UNIT. INSTRUCTED TO FAX LETTER TO 312-746-4240 FOR TAG REMOVAL. SERIOUS 7-38-005(A) ISSUED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT CLEAN NOR MAINTAINED. FOUND LITTER, FOOD, MILK SPILLAGE SURROUNDING GARBAGE DUMPSTER. UNUSED ITEMS, MATERIALS, ETC. AT SAID AREA. INSTRUCTED TO CLEAN, REMOVE ITEMS, AND MAINTAIN AT ALL TIMES TO PREVENT PEST HARBORAGE. SERIOUS 7-38-020 ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL BULK FOOD CONTAINERS AND READY TO EAT, PREPARED FOODS INSIDE REFRIGERATION UNIT.
    • 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. INSTRUCTED TO PAINT RUSTED STORAGE RACKS,DEFROST ICE CREAM CHEST FREEZER IN ACTIVITY ROOM, AND REPLACE WORN POPCORN METAL CONTAINER.
    • 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. INSTRUCTED TO CLEAN/SANITIZE DAY ROOMS, TOILET ROOMS, MICROWAVES,INTERIOR OF DEEP FRYER, UNDER, AROUND EQUIPMENT, THREE COMPARTMENT SINK, DISH MACHINE, SHELVES, CARTS, CABINETS AT PANTRIES, VENT COVERS, AND WALL BASE IN KITCHEN.
    • 34. 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 REGROUT SOME FLOOR TILES AT DISH WASHING AREA.
    • 35. 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. INSTRUCTED TO REPLACE WATER DAMAGED CEILING PANELS AT PREP AREA, STORAGE ROOMS, TOILET ROOMS AND CLEAN FOOD SPILLS AT CEILING PANELS. INSTRUCTED TO SEAL OPENING AT WALL IN STORAGE ROOM. INSTRUCTED TO REPAIR WALL SECTION AT PANTRY ON 4TH FLOOR.
    • 36. 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. INSTRUCTED TO PROVIDE LIGHTING AT VENTILATION HOOD/REPLACE BULBS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO PROVIDE WORKING VENTILATION INSIDE TOILET ROOMS AND PROVIDE SELF CLOSING DEVICE AT NURSES' TOILET ROOM DOOR ON 2ND. FLOOR.
    • 38. 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 and Regulations of the Board of Health. INSTRUCTED TO REPAIR LEAKS AT FAUCET CONNECTION AND HANDLES AT THREE COMPARTMENT SINK, 1ST. FLOOR UTILITY SINK, AND TWO COMPARTMENT SINK IN PANTRY ON 3RD. FLOOR. INSTRUCTED TO INSTALL DIPPER WELL WITH COLD RUNNING WATER FOR HAND DIPPED ICE CREAM SCOOPS. INSTRUCTED TO REPAIR LEAK UNDER THREE COMPARTMENT. INSTRUCTED TO REPLACE BROKEN SPRAYER HANDLE AT DISH MACHINE ROOM AT 1 COMPARTMENT SINK.
    • 40. 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 REPAIR EXTERIOR THERMOMETER AT UPRIGHT TWO DOOR REFRIGERATION UNIT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO ORGANIZE BOILER ROOM, STORAGE ROOM IN ACTIVITY ROOM, REMOVE MULTI-USE UTENSILS IN ACTIVITY ROOM, REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.

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