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RAINBOW FINER FOOD & LIQUOR

6316 S ASHLAND AVE, CHICAGO, IL 60636 · Grocery Store

Inspection summary

RAINBOW FINER FOOD & LIQUOR has been inspected 16 times by Chicago Department of Public Health since October 22, 2010. The most recent inspection, on July 22, 2026, found no infractions.

1 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing 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.

  • 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 7 times across 4 separate inspections, most recently on May 28, 2026. For example: PERSONAL CLEANLINESS

  • 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 5 times across 3 separate inspections, most recently on May 28, 2026. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 December 23, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on August 11, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 December 28, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

16 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • No certified food service manager on site while handling and serving TCS foods ( slicing deli meat ) instructed to obtain. Priority foundation violation 7-38-012.
    • 40. PERSONAL CLEANLINESS
      • Deli meat food handler not wearing hair restraint, instructed to wear.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • No Chlorine sanitizer test on site for 3-comp dish washing facility, instructed to obtain. Priority foundation violation 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • Minor leak noted under 3-comp sink, drain line, instructed to repair and maintain.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • No Food handler training certificate for deli station staff. instructed to obtain.
  3. Canvass Re-Inspection

    1 infraction

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE ON PREMISES AS REQUIRED FOR THE SELL OF FRESH MEAT. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
  4. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE ON PREMISES AS REQUIRED FOR THE SELL OF FRESH MEAT. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF PESTS ON PREMISES. FOUND 30 OR MORE FLIES ON PREMISES IN THE BUTCHER AREA ON THE PREP TABLES AND IN THE MEAT PROCESSING ROOM. OBSERVED 40 RODENT DROPPINGS ON THE FLOOR IN THE PROCESSING ROOM IN THE CORNER AREA; INSTRUCTED TO CLEAN AND REMOVE ALL DROPPINGS. INSTRUCTED TO ELIMINATE ACTIVITY AND HAVE PEST CONTROL COMPANY SERVICE PRIOR TO REINSPECTION NEXT WEEK. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED RUST ON THE EXTERIOR SURFACES OF THE MEAT GRINDER AND MEAT SAW; INSTRUCTED TO CLEAN OR PAINT EQUIPMENT TO REMOVE DUST OBSERVED. INSTRUCTED TO CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED. CLEAN PALLETS USED TO HOLD FOOD ITEMS IN LARGE WALK-IN UNIT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN AND MAINTAIN FLOORS IN REAR STORAGE AREA, BUTCHER AREA AND WALK-IN COOLER.
  5. Canvass

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC HAS NO VALID CITY OF OF CHICAGO SANITATION CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGERS ON DUTY WHILE TCS READY TO EAT FOODS ARE BEING HANDLED AND SERVED SUCH AS (SLICING TURKEY,HAM,ETC)MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION CITATION ISSUE #7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A EMPLOYEE HEALTH POLICY AS REQUIRED OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PREMISES HAS NO CLEAN UP PROCEDURE OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS AS REQUIRED. MUST COMPLY OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PACKAGED FROZEN MEATS WITH NO LABELS: INSTRUCTED MANAGER TO PROPERLY LABEL FOOD ITEMS INSIDE THE REACH IN DISPLAY FREEZER WITH NAME, DATE AND WEIGHT.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A GARBAGE CAN WITH LID IN WASHROOMS AS REQUIRED.
  6. Complaint Re-Inspection

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW AND ON DUTY WHILE TCS READY TO EAT FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (SLICING TURKEY,HAM,ETC)MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Violation Codes: 2-102.14(O) Inspector Comments: EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • Violation Codes: 2-501.11 Inspector Comments: NO VOMIT OR DIARRHEA PROCEDURE OR CLEAN UP SUPPLIES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK IN REAR ICE MACHINE BAGGING AREA THAT IS SOLD TO THE PUBLIC.MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER .(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Violation Codes: 6-304.11 Inspector Comments: NO VENTILATION IN THE MENS AND WOMENS STAFF TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • Violation Codes: 2-102.13 Inspector Comments: NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR BUTCHER AND MEAT HANDLER. INSTRUCTED TO PROVIDE AND MAINTAIN
  7. Complaint

    11 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT OR DIARRHEA PROCEDURE OR CLEAN UP SUPPLIES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING SINK IN THE MEAT CUTTING AREA. INSTRUCTED TO PROVIDE A HAND WASHING SINK WITH HOT AND COLD WATER, CLEANSER AND DRYING PROVISIONS. PRIORITY FOUNDATION VIOLATION 7-38-030(c)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING CLEANSER IN THE MENS AND WOMENS STAFF TOILET ROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE ICE MACHINE WITH A BLACK MOLD LIKE SUBSTANCE INSIDE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO FOOD TEMPERATURES MEASURING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER INSIDE THE MEAT CUTTING ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZING SOLUTION TESTING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NO VENTILATION IN THE MENS AND WOMENS STAFF TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR BUTCHER AND MEAT HANDLER. INSTRUCTED TO PROVIDE AND MAINTAIN
  8. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAK UNDERNEATH THE 3 COMPARTMENT SINK UNDER THE RIGHT BASIN.
  9. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WITH A VALID CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. PREMISES SELLS RAW MEAT AND SLICES DELI MEATS. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1547384 ON 8/12/15 NOT CORRECTED: 32 - IMPROPER STORAGE CONTAINER BEING USED FOR MEAT DISPLAY CASE, USING NETTING. INSTD TO USE PROPER FOOD GRADE CONTAINERS. CUTTING BOARDS IN POOR REPAIR, WITH OPEN SEAMS, DEEP, DARK GROOVES AND USING CARDBOARD AS CUTTING BOARD. INSTD TO REPLACE CUTTING BOARDS AND MAINTAIN. 36 - LIGHTSHIELDS MISSING IN PREP AREA AND IN WALK-IN COOLER. PROVIDE SAME. SERIOUS VIOLATION 7-42-090.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAK UNDERNEATH THE 3 COMPARTMENT SINK UNDER THE RIGHT BASIN.
  10. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • IMPROPER STORAGE CONTAINER BEING USED FOR MEAT DISPLAY CASE, USING NETTING. INSTD TO USE PROPER FOOD GRADE CONTAINERS. CUTTING BOARDS IN POOR REPAIR, WITH OPEN SEAMS, DEEP, DARK GROOVES AND USING CARDBOARD AS CUTTING BOARD. INSTD TO REPLACE CUTTING BOARDS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN MEAT PREP AREA NOT DRY, SOME WATER. INSTD TO KEEP DRY AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELDS MISSING IN PREP AREA AND IN WALK-IN COOLER. PROVIDE SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MISSING STOPPER FOR 3-COMPARTMENT SINK. PROVIDE SAME.
  11. Complaint

    1 infraction

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT#1401891 DATE 03/12/2014 INSPECTORS BADGE#333. FOUND THE LARGE STANDING ICE MACHINE THICK WITH BLACK SUBSTANCE AND LIME BUILDUP INTERIOR OF THE UNIT. MUST REMOVE THE ICE FROM THE MACHINE, CLEAN AND SANITIZE. SERIOUS VIOLATION 7-42-090. CORRECTED DURING INSPECTION.
  12. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SAND OR REPLACE THE CUTTING BOARDS IN THE PREP AREAS WITH DEEP, DARK GROOVES. MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE AND MAINTAIN LIGHT SHIELDS IN THE DAIRY/BEER/LUNCH MEAT WALK IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELIMINATE CLUTTER AND MAINTAIN AREA IN THE REAR STORAGE BY THE TOILET ROOM.
  13. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO CLEAN WINDOW SILS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE REAR SLICER. CLEAN INTERIOR OF 2 DOOR UPRIGHT FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL IN MEAT CUTTING AREA.
  14. Canvass

    2 infractions

    • 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. REPLACE MISSING AND DAMAGED FLOOR TILES IN MEAT PREP AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELD IN MEAT WALK-IN COOLER.
  15. Short Form Complaint

    4 infractions

    • 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. CLEAN INTERIOR DOOR OF ICE MACHINE IN REAR.
    • 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 REMOVE PEELING PAINT FROM WALL OF WALK-IN FREEZER. PAINT CEILING IN WALK-IN COOLER WHERE NEEDED. TOUCH UP WALLS IN REAR WHERE NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS FOR SOME LIGHTS IN BUTCHER AREA AND IN REACH-IN FREEZER
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED ON PROPER STORAGE OF MOP; STORE UPWARD TO DRY. DISPOSE OF USED MOP WATER WHEN DONE IN UTILITY SINK.
  16. Complaint

    4 infractions

    • 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. PREVIOUS VIOLATION CORRECTED. CLEAN INTERIOR DOOR OF ICE MACHINE IN REAR.
    • 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. PREVIOUS VIOLATION CORRECTED. INSTRUCTED TO REMOVE PEELING PAINT FROM WALL OF WALK-IN FREEZER. PAINT CEILING IN WALK-IN COOLER WHERE NEEDED. TOUCH UP WALLS IN REAR WHERE NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS FOR SOME LIGHTS IN BUTCHER AREA AND IN REACH-IN FREEZER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED ON PROPER STORAGE OF MOP; STORE UPWARD TO DRY. DISPOSE OF USED MOP WATER WHEN DONE IN UTILITY SINK.

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