Skip to content
Loading map…

CHAPATI

547 W JACKSON BLVD, CHICAGO, IL 60661 · Restaurant

Inspection summary

CHAPATI has been inspected 11 times by Chicago Department of Public Health since August 26, 2013. The most recent inspection, on February 9, 2018, found no infractions.

3 of 11 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.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on May 31, 2016. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 June 15, 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 May 26, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on January 12, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 25 times across 8 separate inspections, most recently on June 15, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • Found standing water in floor drain that ice machine drain pipe leads into. Found standing water on kitchen floor around this drain. Must repair drain so that water can flow into pipes below. Ice machine tagged and turned off during inspection to prevent additional water flowing into open floor drain. Critical violation 7-38-030.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Found no hot water in kitchen exposed hand sink. When hot water handle turned, no water comes out. Hot water turned off at pipe below the exposed hand sink. Operator turned on water below to correct. Hot water now functioning properly. Must have hot and cold water at each exposed hand sink, at all times. Critical violation 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Observed potentially hazardous foods (chicken, etc.) in 1 door cooler without labels. Must label all potentially hazardous foods with name and date when held for more than 24 hours. Must maintain same.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed excessive grease and dust build up on hood above front prep cooking line. Must remove, detail clean and sanitize. Must maintain regular cleaning schedule.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed floor drain without proper cover in kitchen area near ice machine. Must properly cover all open floor drains to prevent pest entry.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Observed wash cloths improperly stored throughout kitchen and front prep area. Must properly stored all wiping cloths in a sanitizing solution, in a clean container when not in use. Must maintain same.
  3. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ALUMINUM FOIL BEING USED TO LINE THE FRONT GRILL AND THE KABOB ROASTING BLOCKS AT THE REAR GRILL. INSTRUCTED TO REMOVE THE FOIL AND MAINTAIN ALL FOOD CONTACT AND FOOD EQUIPMENT SURFACES TO BE SMOOTH, DURABLE AND EASILY CLEANABLE. OBSERVED A CARDBOARD BOX BEING USED AS A GARBAGE CAN NEAR THE FRONT GRILL. INSTRUCTED TO PROVIDE A NON-POROUS, EASILY CLEANABLE RECEPTACLE FOR GARBAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DRY WALL MISSING FROM THE APPROX. 2 SQ. FT. AREAS SURROUNDING THE PIPES UNDER THE REAR EXPOSED HAND SINK AND UNDER THE REAR THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR THE WALL TO BE WHOLE AND EASILY CLEANABLE. OBSERVED A GAP BETWEEN THE WALL AND THE LEFT SIDE BASIN OF THE MOP SINK. INSTRUCTED TO CAULK THE GAP. INSTRUCTED TO REPLACE THE MISSING CEILING TILES IN DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THAT THE GOOSE NECK FAUCET ATTACHMENT AT THE REAR THREE COMPARTMENT SINK LEAKS WHEN THE MAIN FAUCET LINE IS TURNED ON. INSTRUCTED TO REPAIR THE LEAK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED THE ICE SCOOP BEING STORED ON TOP OF THE ICE MACHINE. INSTRUCTED TO PROVIDE A SANITARY CONTAINER FOR THE ICE SCOOP.
  4. Canvass Re-Inspection

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO HOT WATER IN THE ONLY EMPLOYEE RESTROOM ON PREMISES. WATER TEMPERATURE WAS OBSERVED TO BE 56 DEGREES. MUST PROVIDE WARM OR TEMPERED WATER OF AT LEAST 85 DEGREES TO THE HAND SINK AND INSTRUCTED TO WASH HANDS AT THE EXPOSED HAND SINK IN THE KITCHEN UNTIL THE RESTROOM SINK IS REPAIRED. OWNER WAS GIVEN 2 DAYS TO PROVIDE HOT WATER, HOWEVER IT WAS NOT DONE BY TIME GIVEN. CRITICAL CITATION ISSUED: 7-38-030
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED THE LID ON THE GREASE RECEPTACLE TO BE DAMAGED SUCH THAT A MAJORITY OF THE BIN IS NO LONGER COVERED. INSTRUCTED TO PROVIDE A LID THAT COMPLETEY COVERS THE GREASE RECEPTACLE. SERIOUS CITATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ALUMINUM FOIL BEING USED TO LINE THE FRONT GRILL AND THE KABOB ROASTING BLOCKS AT THE REAR GRILL. INSTRUCTED TO REMOVE THE FOIL AND MAINTAIN ALL FOOD CONTACT AND FOOD EQUIPMENT SURFACES TO BE SMOOTH, DURABLE AND EASILY CLEANABLE. OBSERVED A CARDBOARD BOX BEING USED AS A GARBAGE CAN NEAR THE FRONT GRILL. INSTRUCTED TO PROVIDE A NON-POROUS, EASILY CLEANABLE RECEPTACLE FOR GARBAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DRY WALL MISSING FROM THE APPROX. 2 SQ. FT. AREAS SURROUNDING THE PIPES UNDER THE REAR EXPOSED HAND SINK AND UNDER THE REAR THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR THE WALL TO BE WHOLE AND EASILY CLEANABLE. OBSERVED A GAP BETWEEN THE WALL AND THE LEFT SIDE BASIN OF THE MOP SINK. INSTRUCTED TO CAULK THE GAP. INSTRUCTED TO REPLACE THE MISSING CEILING TILES IN DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THAT THE GOOSE NECK FAUCET ATTACHMENT AT THE REAR THREE COMPARTMENT SINK LEAKS WHEN THE MAIN FAUCET LINE IS TURNED ON. INSTRUCTED TO REPAIR THE LEAK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED THE ICE SCOOP BEING STORED ON TOP OF THE ICE MACHINE. INSTRUCTED TO PROVIDE A SANITARY CONTAINER FOR THE ICE SCOOP.
  5. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED THE FOLLOWING FPOTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES DURING PREPARATION: CHICKEN, 90 DEGREES, 4 LBS/$15; SHREDDED CHICKEN, 81 DEGREES, 2 LBS/$8; GYROS, 80 DEGREES, 1 LBS/$5; CHEESE, 78 DEGREES, 1 LB/$5. THESE PRODUCTS WERE VOLUNATARILY DISCARDED AND DENATURED BY THE OPERATOR. INSTRUCTED TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURES DURING STORAGE, PREPARATION, DISPLAY AND SERVICE: HOT FOODS AT 140 DEGREES OR ABOVE AND COLD FOODS AT 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO HOT WATER IN THE ONLY EMPLOYEE RESTROOM ON PREMISES. WATER TEMPERATURE WAS OBSERVED TO BE 56 DEGREES. MUST PROVIDE WARM OR TEMPERED WATER OF AT LEAST 85 DEGREES TO THE HAND SINK AND INSTRUCTED TO WASH HANDS AT THE EXPOSED HAND SINK IN THE KITCHEN UNTIL THE RESTROOM SINK IS REPAIRED. CRITICAL CITATION ISSUED: 7-38-030
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED THE LID ON THE GREASE RECEPTACLE TO BE DAMAGED SUCH THAT A MAJORITY OF THE BIN IS NO LONGER COVERED. INSTRUCTED TO PROVIDE A LID THAT COMPLETEY COVERS THE GREASE RECEPTACLE. SERIOUS CITATION ISSUED: 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ALUMINUM FOIL BEING USED TO LINE THE FRONT GRILL AND THE KABOB ROASTING BLOCKS AT THE REAR GRILL. INSTRUCTED TO REMOVE THE FOIL AND MAINTAIN ALL FOOD CONTACT AND FOOD EQUIPMENT SURFACES TO BE SMOOTH, DURABLE AND EASILY CLEANABLE. OBSERVED A CARDBOARD BOX BEING USED AS A GARBAGE CAN NEAR THE FRONT GRILL. INSTRUCTED TO PROVIDE A NON-POROUS, EASILY CLEANABLE RECEPTACLE FOR GARBAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DRY WALL MISSING FROM THE APPROX. 2 SQ. FT. AREAS SURROUNDING THE PIPES UNDER THE REAR EXPOSED HAND SINK AND UNDER THE REAR THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR THE WALL TO BE WHOLE AND EASILY CLEANABLE. OBSERVED A GAP BETWEEN THE WALL AND THE LEFT SIDE BASIN OF THE MOP SINK. INSTRUCTED TO CAULK THE GAP. INSTRUCTED TO REPLACE THE MISSING CEILING TILES IN DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THAT THE GOOSE NECK FAUCET ATTACHMENT AT THE REAR THREE COMPARTMENT SINK LEAKS WHEN THE MAIN FAUCET LINE IS TURNED ON. INSTRUCTED TO REPAIR THE LEAK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED THE ICE SCOOP BEING STORED ON TOP OF THE ICE MACHINE. INSTRUCTED TO PROVIDE A SANITARY CONTAINER FOR THE ICE SCOOP.
  6. Canvass Re-Inspection

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID PROOF OF CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED FOR EMPLOYEES ON DUTY AT THIS TIME.(CHICKEN,GYRO MEAT,ETC)MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF ALL STORAGE CABINETS, COOKING EQUIPMENT, THE EXTERIOR OF COOLERS AND THE VENTILATION HOODS ABOVE COOKING EQUIPMENT. MUST ALSO DETAIL CLEAN THE SINK, TOILET AND FLOORS IN THE WOMENS EMPLOYEE WASHROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE FLOORS THROUGHOUT PREP AND SERVICE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN THE WALLS IN THE PREP AND DISHWASHING AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNED OUT LIGHT BULBS IN THE REAR PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REMOVE FOUL ODORS COMING FROM THE FLOOR DRAIN IN THE FRONT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER IN THE REAR NEAR THE MOP SINK AND IN THE REAR HALLWAY LEADING TO THE RESTROOMS. MUST ALSO PROVIDE ADDITIONAL SHELVING RACKS TO PROPERLY STORE MULTI USE ITEMS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE THE SANITATION MANAGER CERTIFICATIONS REQUIRED BY IDPH FOR NECESSARY EMPLOYEES.
  7. Complaint

    9 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID PROOF OF CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED FOR EMPLOYEES ON DUTY AT THIS TIME.(EGGS,ETC)MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISHWASHING FACILTIES NOT PROPERLY MAINTAINED. NOTED THE FAUCET AT THE REAR THREE COMPARTMENT SINK WRAPPED IN PLASTIC,LEAKING PROFUSELY AND SHOOTING OUT WATER WHEN THE HOT WATER FAUCET HANDLE IS TURNED ON. ADDITIONALLY, NOTED THE COLD WATER TURNED OFF AT THE SOURCE TO PREVENT EXCESSIVE LEAKING UNDERNEATH. ONCE THE COLD WATER SOURCE WAS TURNED ON AT THE SINK WATER WAS NOTED RUNNING ALL OVER THE FLOOR UNDERNEATH. MUST REPAIR BROKEN COLD WATER LINE AND THE BROKEN FAUCET AT THE REAR THREE COMPARTMENT SINK. SERIOUS CITATION ISSUED 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF ALL STORAGE CABINETS, COOKING EQUIPMENT, THE EXTERIOR OF COOLERS AND THE VENTILATION HOODS ABOVE COOKING EQUIPMENT. MUST ALSO DETAIL CLEAN THE SINK, TOILET AND FLOORS IN THE WOMENS EMPLOYEE WASHROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE FLOORS THROUGHOUT PREP AND SERVICE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN THE WALLS IN THE PREP AND DISHWASHING AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNED OUT LIGHT BULBS IN THE REAR PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REMOVE FOUL ODORS COMING FROM THE FLOOR DRAIN IN THE FRONT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER IN THE REAR NEAR THE MOP SINK AND IN THE REAR HALLWAY LEADING TO THE RESTROOMS. MUST ALSO PROVIDE ADDITIONAL SHELVING RACKS TO PROPERLY STORE MULTI USE ITEMS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE THE SANITATION MANAGER CERTIFICATIONS REQUIRED BY IDPH FOR NECESSARY EMPLOYEES.
  8. Complaint

    0 infractions

  9. Complaint

    0 infractions

  10. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY CERTIFIED FOOD MANAGER OR VALID PROOF OF CERTIFICATION ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS(RICE, BEEF,SOUP, CHICKEN AND HUMMUS)ARE BEING PREPARED AND SERVED. INSTRUCTED TO PROVIDE SAME. SERIOUS VIOLATION 7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENTS ABOVE GRILL AND STOVE AT REAR OF GREASE BUILD-UP. REPAIR/REPLACE MISSING TILE AT REAR PREP AREA AND PATCH/SEAL OPENINGS INTO WALL AT REAR WHERE NECESSARY.
  11. License

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME AREAS OF WALL IN REAR KITCHEN BEHIND STORAGE RACK AND BY UTILITY SINK NOT FINISHED; DRY WALL OBSERVED. OWNER STATES HE WILL TILE THE AREAS LIKE THE OTHER WALLS BUT STORE WAS OUT OF STOCK ON TILE. TILE HAS BEEN ORDERED.

Nearby inspected facilities

Own this business? Add a badge to your website