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JAY'S CHINESE KITCHEN

7254 W TOUHY AVE, CHICAGO, IL 60631 · Restaurant

Inspection summary

JAY'S CHINESE KITCHEN has been inspected 11 times by Chicago Department of Public Health since April 26, 2013. The most recent inspection, on September 18, 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: Food temperature control, Food source, labelling and allergens and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 5 separate inspections, most recently on September 29, 2017. For example: POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

  • 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 5 times across 5 separate inspections, most recently on September 29, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 March 27, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on August 28, 2013. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 8 separate inspections, most recently on September 29, 2017. 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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    7 infractions

    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • Observed facility improperly thawing raw pork (in a bowl of water), raw chicken (in a sink compartment filled with water), and raw beef (on sink drainboard). All food found below 40f and still partially frozen. Instructed facility that proper thawing is accomplished by the following methods: in a refrigerator at 40°F or less, or under potable running water at a temperature of 70°F or below, with sufficient water velocity to agitate and float off loose food particles into the overflow or in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven. Facility thawed with running water after instructed. Serious violation 7-38-005(a).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Instructed facility to label and maintain any foods that are prepared and held over 24 hours.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed food items stored in plastic shopping bags. Instructed facility to store all food items in original containers or in food grade materials only.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed the cooking equipment to have grease and food debris built up on its surfaces. Instructed facility to clean and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt, grease, and food debris accumulated on the floors in various areas: under the cooking equipment and sinks, in the dry storage room, and along all wall bases. Instructed facility to clean and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed heavy grease build up on the exhaust hood. Instructed facility to clean and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed the rear prep exposed handsink to be slow draining. Instructed facility to repair and maintain.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #1734276 ISSUED ON 03-16-16. SERIOUS VIOLATION 7-42-090 #32 - INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE WALK-IN COOLER AND INSIDE REACH-IN FREEZER.--------MUST CLEAN REMOVE CARDBOARD AND FOIL LINER IN STORAGE SHELVES NEXT TO COOKING LINE. #33 - INSTRUCTED TO CLEAN AND MAINTAIN METAL STORAGE RACKS WITH WHITE MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER.--------MUST DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, FREEZERS, WIRE RACKS ABOVE 3 COMPARTMENT SINK AND COOKING EQUIPMENT WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS. #35 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND PREP AND DISH WASHING AREA. #38 - INSTRUCTED TO REPAIR SLOW DRAINING EXPOSED HAND SINK IN REAR PREP AREA. #41 - INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTERS STORED IN REAR MOP ROOM/STORAGE ROOM IN REAR TO PREVENT PEST HARBORAGE. MUST REORGANIZE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RAW WOOD SHELF INSIDE WALK-IN COOLER. INSTRUCTED TO SEAL OR PAINT.---------- INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.--------NOTED PEELING PAINT AROUND ELECTRICAL PIPE ON TOP OF 3 COMPARTMENT SINK. MUST REMOVE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE GREASE AND FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA INCLUDING STORAGE AND INSIDE BOILER ROOM.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED DIRTY WASHCLOTHS IN PREP/COOKING AREA. INSTRUCTED TO PROPERLY STORE IN SEPARATE CLEAN CONTAINER WITH SANITIZING SOLUTION.
  6. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT STORED ON TOP AND BOTTOM OF PREP TABLE. NOTED COOKED CHICKEN INTERNAL TEMPERATURE OF 88.3F, 85.7F, COOKED RICE AT 65.8F, 71.9F ALSO FOUND COOKED CHICKEN STORED INSIDE PREP COOLER (AIR TEMPERATURE OF 39.5F) AT 46.2F, SHRIMP AT 50.2, COOKED BEEF AT 48.9F AND COOKED PORK AT 49.9F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 20.00 , TOTAL WEIGHT 8 LBS. CRITICAL VIOLATION 7-38-005 (A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE WALK-IN COOLER AND INSIDE REACH-IN FREEZER.--------MUST CLEAN REMOVE CARDBOARD AND FOIL LINER IN STORAGE SHELVES NEXT TO COOKING LINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN METAL STORAGE RACKS WITH WHITE MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER.--------MUST DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, FREEZERS, WIRE RACKS ABOVE 3 COMPARTMENT SINK AND COOKING EQUIPMENT WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND PREP AND DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR SLOW DRAINING EXPOSED HAND SINK IN REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTERS STORED IN REAR MOP ROOM/STORAGE ROOM IN REAR TO PREVENT PEST HARBORAGE. MUST REORGANIZE.
  7. Canvass Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS INSIDE WALK-IN COOLER AND FREEZER NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXHAUST HOOD, CAN OPENER ATTACHED TO PREP TABLE, INTERIOR OF COOLERS SHELVES, GASKETS OF COOLER DOORS, PREP TABLES AND STORAGE SHELVES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER EQUIPMENT AND CORNERS THROUGH-OUT PREMISES AND INSIDE WALK-IN COOLER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHT COVERS THROUGH-OUT PREMISES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
  8. Canvass

    7 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITIES NOT MAINTAINED OR OPERATED. WHILE RUNNING AND DRAINING WATER IN MIDDLE COMPARTMENT OF THREE COMPARTMENT SINK, WATER COMING UP LEFT SIDE AND SEEPAGING THROUGH TOP OF GREASE TRAP. INSTRUCTED TO DETAIL CLEAN DRAINLINES AND GREASE TRAP TO PREVENT INADEQUATE DISPOSAL OF DRAIN WATER. SERIOUS CITATION ISSUED 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINORS NOT CORRECTED 6-25-2014, REPORT #1424344: 30-OBSERVED PREMISES USING PLASTIC GROCERY BAGS TO HOLD MEATS INSIDE REACH-IN FREEZER. INSTRUCTED MANAGER TO PROVIDE FOOD GRADE BAGS FOR MEATS. 41-STORAGE ROOM CLUTTERED (UNUSED EQUIPMENT). INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6 INCHES OFF FLOOR, MUST BE ABLE TO CLEAN FLOOR UNUDER AND AROUND ALL ITEMS. SERIOUS CITATION ISSUED 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS INSIDE WALK-IN COOLER AND FREEZER NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXHAUST HOOD, CAN OPENER ATTACHED TO PREP TABLE, INTERIOR OF COOLERS SHELVES, GASKETS OF COOLER DOORS, PREP TABLES AND STORAGE SHELVES NOT CDLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER EQUIPMENT AND CORNERS THROUGH-OUT PREMISES AND INSIDE WALK-IN COOLER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHT COVERS THROUGH-OUT PREMISES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOR HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
  9. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREMISES USING PLASTIC GROCERY BAGS TO HOLD MEATS INSIDE REACH IN FREEZER. INSTRUCTED MANAGER TO PROVIDE FOOD GRADE BAGS FOR MEATS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON EXTERIOR OF ALL COOKING EQUIPMENT, GREASE BUILD UP ON VENTILATION HOOD AND HOOD FILTERS, FOOD BUILD UP INSIDE COOLERS/COOLERS DOOR RUBBER GASKETS, FOOD DEBRIS/FOOD STAINS ON EXTERIOR OF COOLERS, ACCUMULATED FOOD DEBRIS ON ALL SHELVES. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/GREASE/DIRT BUILD UP ON FLOOR THROUGHOUT KITCHEN. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT/ALONG ALL WALLS AND CORNERS THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALLS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN ALL WALLS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED MANAGER TO CALIBRATE METAL STEM THEROMETERS FOR FOOD HANDLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORAGE ROOM CLUTTERED (UNUSED EQUIPMENT). INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.
  10. Complaint

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER BETWEEN 45F TO 115F INSIDE WALK IN COOLER BEING OFFERED FOR SALE.(SHRIMP 72.5F, CHICKEN 64.9, MEAT 45.3F, RICE 115.9, EGGS 47F, CHICKEN 45.4F, FISH 51.5F).TEMPERATURE OF WALK IN COOLER WAS ADEQUATE AT THIS TIME 419. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 88LBS OF PRODUCTS WORTH $300 THROUGH DENATURING PROCESS. DISCUSSED THE IMPORTANCE OF MAINTAIN TEMPERATURES OR TIME LOGS TO MONITOR FOOD ITEMS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED EMPLOYEES WASHING HANDS AT THE 3 COMPARTMENT SINK WITHOUT USING SOAP FOR PROPER HYGIENIC PRACTICES. INSTRUCTED TO ALWAYS USE EXPOSED HAND WASH SINK DESIGNED FOR HAND WASHING AND EQUIPPED WITH SOAP AND PAPER TOWELS FOR PROPER HAND WASHING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS UNDERNEATH COOKING EQUIPMENT AT THE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED SLOW DRAINS AT THE EXPOSED HAND WASH SINKS (FRONT AND REAR). INSTRUCTED TO REPAIR AND MAINTAIN FOR PROPER HAND WASHING.
  11. License

    5 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • PREMISES HAS NO HOT RUNNING WATER THROUGH OUT AT THIS TIME OF INSPECTION. INSTRUCTED TO ALWAYS HAVE HOT RUNNING WATER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. MANAGER RESTORED HOT RUNNING WATER ON PREMISES AT ABOUT 3:40 PM
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO LABEL ALL FOOD ITEMS INSIDE SERVICE COOLERS AND WALK IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT HAND WASH SINK OF KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO HAVE STEM THERMOMETERS ON SITE FOR TEMPERATURE MONITORING AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE, CLEAN OR ORGANIZE CLUTTER INSIDE UTILITY ROOM AT THE REAR.

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