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FRANCO'S RISTORANTE

300 W 31ST ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

FRANCO'S RISTORANTE has been inspected 21 times by Chicago Department of Public Health since February 25, 2010. The most recent inspection, on May 28, 2026, recorded 3 infractions.

3 of 21 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on May 28, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 3 separate inspections, most recently on November 21, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on May 16, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times on November 14, 2023. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 24 times across 13 separate inspections, most recently on May 28, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

21 inspections

  1. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE BOTTOM AREA OF THE FRYER AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER STAINED CEILING TILE IN KITCHEN AREA; REPLACE WHERE NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOOR IN THE STORAGE AREA AND MAINTAIN.
  2. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE REAR PREP KITCHEN IN FRONT OF HAND SINK. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
  3. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HAND WASHING SINKS. INSTRUCTED MANAGER TO PROVIDE SIGNAGE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK AT THE BASE OF THE 3-COMPARTMENT FAUCET IN THE REAR (ACROSS FROM THE DISH MACHINE). INSTRUCTED THE MANAGER TO FIX AND MAINTAIN LEAK.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE TRASH RECEPTACLE IN THE WOMEN'S TOILET ROOM WITH NO LID. INSTRUCTED MANAGER TO PROVIDE A TRASH RECEPTACLE WITH A LID AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS IN THE CORNERS AND UNDER/AROUND THE COOKING/COOLING EQUIPMENT WITH FOOD AND DIRT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED THE FOOD HANDLERS ON SITE WITH NO FOOD HANDLERS CERTIFICATES. INSTRUCTED MANAGER TO HAVE EMPLOYEES OBTAIN AND MAINTAIN CURRENT FOOD HANDLERS CERTIFICATES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CFM ON SITE WITH NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN A CURRENT ALLERGEN TRAINING CERTIFICATE.
  4. Canvass Re-Inspection

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED ROLLING BINS OF BULK INGREDIENTS (FLOUR, BREADCRUMBS) NOT LABELED WITH COMMON NAME. INSTRUCTED PERSON IN CHARGE THAT ALL BULK CONTAINERS OF INGREDIENTS NOT IN ORIGINAL CONTAINER MUST BE LABELED WITH COMMON NAME AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN WOMEN'S RESTROOM. INSTRUCTED PERSON IN CHARGE THAT ALL RESTROOMS FOR FEMALE USE MUST HAVE COVERED RECEPTACLE FOR SANITARY PRODUCTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER IN CORNERS OF KITCHEN AREA(CARDBOARD). INSTRUCTED PERSON IN CHARGE TO REMOVE ALL CLUTTER AND MAINTAIN AREAS FOR THE PREVENTION OF PEST HARBORAGE.
  5. Canvass

    6 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED BLACK MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE DRIPPING ONTO ICE STORED IN BIN BELOW (ICE USED FOR HUMAN CONSUMPTION). INSTRUCTED PERSON IN CHARGE TO REMOVE AND DISCARD ICE, CLEAN AND SANITIZE MACHINE AND MAINTAIN. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED 10LBS OF GROUND PORK AT IMPROPER COLD HOLDING TEMPERATURE OF 63F. INSTRUCTED PERSON IN CHARGE THAT ALL COLD HELD FOODS MUST BE MAINTAINED AT 41F AND BELOW AT ALL TIMES. PERSON IN CHARGE VOLUNTARILY DISCARDED 10LBS OF GROUND PORK AT A COST OF $40. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED FOOD (PORK SAUSAGE) BEING THAWED AT ROOM TEMPERATURE ON RACK IN KITCHEN PREP AREA. INSTRUCTED PERSON IN CHARGE THAT ALL THAWING MUST OCCUR UNDER REFRIDGERATION OR POTABLE COLD RUNNING WATER AT ALL TIMES.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED ROLLING BINS OF BULK INGREDIENTS (FLOUR, BREADCRUMBS) NOT LABELED WITH COMMON NAME. INSTRUCTED PERSON IN CHARGE THAT ALL BULK CONTAINERS OF INGREDIENTS NOT IN ORIGINAL CONTAINER MUST BE LABELED WITH COMMON NAME AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN WOMEN'S RESTROOM. INSTRUCTED PERSON IN CHARGE THAT ALL RESTROOMS FOR FEMALE USE MUST HAVE COVERED RECEPTACLE FOR SANITARY PRODUCTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER IN CORNERS OF KITCHEN AREA(CARDBOARD). INSTRUCTED PERSON IN CHARGE TO REMOVE ALL CLUTTER AND MAINTAIN AREAS FOR THE PREVENTION OF PEST HARBORAGE.
  6. Complaint

    2 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS MUST BE KEPT IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ALL CUTTING BOARDS IN NEED OF REPLACING WHERE WORN. INSTRUCTED TO CORRECT AND MAINTAIN.
  7. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • LARGE BULK INGREDIENT CONTAINERS IN THE KITCHEN FOOD PREP AREA NOT LABELED. INSTRUCTED TO LABEL THE BULK INGREDIENT CONTAINERS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MOPS NOT PROPERLY STORED. INSTRUCTED TO STORE HANGING UP TO PROPERLY DRY WHEN NOT IN USE.
  8. Canvass

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
  9. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • SEPARATIOIN NEEDED BETWEEN CUSTOMER RESRTROOMS AND DISHWASHING AREA. MUST CORRECT AND MAINTAIN
  10. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF 3-DR REFRIGERATOR OF FOOD SPILLS IN REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER DAMAGED CEILING TILES IN REAR PREP AREA.
  11. Canvass

    2 infractions

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOORS NOT SELF CLOSING; MUST INSTALL SELF CLOSING DEVICES FOR TOILET ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO UTILITY SINK ON PREMISES. INSTRUCTED TO INSTALL A UTILITY SINK WITH HOT AND COLD RUNNING WATER AND A BACKFLOW PREVENTOR DEVICE.
  12. Canvass

    0 infractions

  13. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO DRAIN BOARD NOR SHELF FOR CLEAN UTENSILS, INSTRUCTED TO INSTALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR SURFACES OF PREP COOLER AND SHELVES NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN POOR REPAIR BEHIND PREP COOLER IN FRONT KITCHEN AND BEHIND 2-COMP SINK IN REAR SIDE, INSTRUCTED TO REPAIR AND MAINTAIN.
  14. Complaint

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT AND SLICER ON REAR PREP TABLE. CAN OPENER ON REAR PREP TABLE RUSTY; CLEAN OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AROUND, BEHIND AND UNDER KITCHEN AND STORAGE EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN CEILING VENTS IN REAR PREP AREA, VENT ON WALL IN DISHWASHING AREA AND WHERE EVER NEEDED TO REMOVE DUST NOTED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BULBS IN REAR PREP AREA WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET NECK AT TWO COMP SINK IN DISHWASHING AREA.
  15. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SAND OR REPLACE CUTTING BOARDS IN PREP AREA WITH DEEP DARK GROOVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL COOLERS/FREEZERS AND COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN WALLS AROUND COOKING EQUIPMENT AND SINKS IN PREP AREA.
  16. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN CAN OPENER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE BROKEN FLOOR TILES IN FRONT OF DISH MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND HEAVY EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE END CAPS TO REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK NOTED AT THE CORNER UNDER THE DISH MACHINE, INSTRUCTED TO FIX AND MAINTAIN IT.
  17. Tag Removal

    0 infractions

  18. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.OBSERVED THE SLICER NOT CLEAN INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN FRONT COOLER FAN GUARD COVERS.
    • 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.OBSERVED TWO CEILING TILES MISSING IN THE REAR KITCHEN INSTRUCTED TO REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.OBSERVED UNUSED DISH MACHINE IN POOR REPAIR INSTRUCTED TO REPAIR OR REMOVE. MACHINE TAGGED INSTRUCTED TO FAX LETTER TO REMOVE TAG 1-312-746-4240
  19. Special Events (Festivals)

    0 infractions

  20. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR CABINET OF DEEP FRYER, INTERIORS(SHELVES) OF COOLERS EXTERIORS OF COOKING EQUIPMENT AND HOOD ABOVE COOKING EQUIPMENT IN FRONT FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALL BASES, IN CORNERS AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WALLS WHERE CHIPPED SURFACES ARE PRESENT, CLEAN AND/OR PAINT WALLS & CEILING IN FOOD PREP AREAS IF NO LONGER EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELD AND END CAPS ON LIGHTS IN REAR FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LARGE COOKING STOVE IN REAR FOOD PREP AREA IS NOT PROPERLY VENTED, THIS STOVE MUST HAVE A HOOD ABOVE IT THAT EXTENDS COMPLETELY OVER THIS UNIT OR IT MUST BE REMOVED.
  21. Canvass

    3 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. MUST CLEAN THE FOLLOWING AND MAINTAIN: HOODED CANOPY ABOVE COOKING EQUIPMENT TO REMOVE DUST, CLEAN BETWEEN STOVE AND GRILL, CLEAN BOTTOM CABINET OF DEEP FRYER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER AROUND AND BEHIND EQUIPMENT IN BOTH PREP AREAS. ALSO CLEAN IN AREA WHERE ICE MACHINE LOCATED.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL SELF-CLOSING DEVICES TO WASHROOM DOORS.

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