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ROOSEVELT FOOD MARKET, INC.

3959 W ROOSEVELT RD, CHICAGO, IL 60624 · Grocery Store

Inspection summary

ROOSEVELT FOOD MARKET, INC. has been inspected 12 times by Chicago Department of Public Health since January 8, 2013. The most recent inspection, on January 25, 2022, found no infractions.

1 of 12 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: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

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 5 separate inspections, most recently on September 29, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 separate inspections, most recently on September 29, 2021. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 September 29, 2021. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 19 times across 9 separate inspections, most recently on May 30, 2018. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 13 times across 9 separate inspections, most recently on June 15, 2020. 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.

12 inspections

  1. Canvass

    0 infractions

  2. Complaint

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO SPECIFIC PERSON IN CHARGE. NO PERSON ON SITE WITH CERTIFIED MANAGER CERTIFICATE. PRIORITY FOUNDATION. SEE #2.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON SITE. INSTRUCTED THAT CERTIFIED MANAGER MUST BE PRESENT WHILE TCS FOODS (TURKEY, ITALIAN BEEF, NACHOS) ARE BEING SERVED. PRIORITY FOUNDATION. 7-38-012. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURE POSTED ON SITE OR NECESSARY ITEMS AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIAARHEAL EVENTS THAT CAN OCCUR IN THE ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED MEAT SLICER IN PREP AREA WITH DRIED FOOD DEBRIS ON THE BLADE AND MEAT HOLDER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OSBERVED TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES INSIDE DISPLAY COOLER AND PREP AREA: TOMATO (56.6F), TURKEY (48.6F), CORNED BEEF (50.6F). INSTRUCTED TO DISCARD APPROXIMATELY 10 POUNDS OF FOOD PRODUCTS. PRIORITY. 7-38-005. CITATION ISSUED.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • CUSTOMERS ARE REQUIRED TO WEAR MASKS INSIDE OF THE STORE AND THERE IS NO SIGN POSTED ON FRONT DOOR TO INFORM CUSTOMERS TO WEAR A MASK INSIDE.
  3. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED. DOCUMENTS PROVIDED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURE POSTED ON SITE OR NECESSARY ITEMS AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIAARHEAL EVENTS THAT CAN OCCUR IN THE ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED. DOCUMENTS PROVIDED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDSINK LOCATED IN PREP AREA SINK FILLED WITH CARDBOARD BOXES AND UTENSILS. UNABLE TO ACCESS FOR PROPER HAND-WASHING. INSTRUCTED TO REMOVE AND MAINTAIN SINK AVAILABLE FOR HAND-WASHING ONLY, NOT STORAGE OF UNNECESSARY ITEMS.PRIORITY FOUNDATION VIOLATION. 7-38-030 (c). NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DURING PROVISION (PAPER-TOWELS) AVAILABLE AT EITHER HAND-SINKS LOCATED IN FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES FOR PROPER HAND WASHING. PRIORITY FOUNDATION VIOLATION. CFM PROVIDED DURING INSPECTION. 7-38-030 (c). NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED APPROXIMATELY 4.5 LBS OF SLICED TOMATOES STORED INSIDE OF 2 DOOR COOLER IN PREP AREA AT IMPROPER COLD HOLDING TEMPERATURE. NOTED TEMPERATURE @ 49.8F. INSTRUCTED TO HOLD ALL TIME/TEMPERATURE CONTROL FOR SAFETY FOODS @ 41F OR BELOW AT ALL TIMES. SAID FOOD ITEM VOLUNTARILY DISCARDED DURING TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS LOCATED INSIDE COOLER LOCATED IN PREP AREA OR WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE CLUTTER, TRASH AND EQUIPMENT LOCATED IN FRONT AREA NEAR CASH REGISTERS , PREP AREA AND IN HALLWAY LEADING TO GARBAGE AREA. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN PREMISES.
  4. Complaint

    6 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP WAS PROVIDED AT EITHER OF THE EXPOSED HANDWASHING SINKS IN THE FOOD PREP AND DISHWASHING AREAS. MANAGEMENT INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE PREP TABLE, STORAGE SHELVES, TOASTER AND MICROWAVE OVEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR OF THE WALK-IN COOLER ESPECIALLY UNDER THE FOOD AND BEVERAGE STORAGE SHELVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE GREASE AND FOOD DEBRIS ON THE WALL BEHIND THE PREP TABLE AND UNDER THE 3 COMPARTMENT SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • END CAPS MISSING FROM THE LIGHT FIXTURES ABOVE THE DELI FOOD PREP AREA. MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO SINK STOPPERS WERE PROVIDED AT THE 3 COMPARTMENT SINK. MUST PROVIDE.
  5. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR REPLACE RUSTY SPLASH GUARD ON EXPOSED HAND SINK IN FOOD PREP AREA. REMOVE BOXES AND ALUMINUM FOIL ON SHELVES IN FOOD PREP AREA. REMOVE EXCESSIVE ICE BUILD-UP FROM MEAT CASE. REPLACE ALL HEAVILY STAINED CHIP TRAYS ON SALES FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL STORAGE SHELVES IN FOOD PREP/DISHWASHING AREA, ALL DISPLAY SHELVES BEHIND THE FRONT COUNTER, STORAGE RACKS INSIDE THE WALK-IN COOLER, MOP SINK, INTERIOR AND EXTERIOR OF MEAT CASE IN FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, DUST, AND DEBRIS NOTED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL WALLS, DOORS, AND BASEBOARDS THROUGHOUT(MASSIVE DIRT BUILD-UP AND STAINS PRESENT). SEAL ALL LOOSE BASE BOARDS THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER AT THE BOTTOM OF THE STAIRS LEADING INTO THE BASEMENT.
  6. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MEAT DISPLAY COOLER IN FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMP RECORDED AT 48.2F, UNIT MUST BE SERVICED(EXCESSIVE ICE BUILD-UP NOTICED ON THE COILS). ALL PRODUCT FOUND AT IMPROPER TEMPERATURE DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES. TURKEY - 45.3F , 47.7F, 47.4F, ROAST BEEF - 47.5F, 47.9F, 46.7F, 46.6F, PASTRAMI - 47.9F, 46.3F, 45.9F, CHICKEN BREAST - 47.8F, 48.8F, 46.9F, CORNED BEEF - 46.6F. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES WAS DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR REPLACE RUSTY SPLASH GUARD ON EXPOSED HAND SINK IN FOOD PREP AREA. REMOVE BOXES AND ALUMINUM FOIL ON SHELVES IN FOOD PREP AREA. REMOVE EXCESSIVE ICE BUILD-UP FROM MEAT CASE. REPLACE ALL HEAVILY STAINED CHIP TRAYS ON SALES FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL STORAGE SHELVES IN FOOD PREP/DISHWASHING AREA, ALL DISPLAY SHELVES BEHIND THE FRONT COUNTER, STORAGE RACKS INSIDE THE WALK-IN COOLER, MOP SINK, INTERIOR AND EXTERIOR OF MEAT CASE IN FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, DUST, AND DEBRIS NOTED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL WALLS, DOORS, AND BASEBOARDS THROUGHOUT(MASSIVE DIRT BUILD-UP AND STAINS PRESENT). SEAL ALL LOOSE BASE BOARDS THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER AT THE BOTTOM OF THE STAIRS LEADING INTO THE BASEMENT.
  7. Short Form Complaint

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE THE MISSING FLOOR TILES IN THE HALLWAY. CLEAN THE DEBRIS FROM THE FLOOR IN THE BASEMENT AND MAINTAIN THE BASEMENT FLOOR DRY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR UNDERNEATH THE FOOD STORAGE SHELVES IN THE AISLES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE WATER LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK.
  8. Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE THE MISSING FLOOR TILES IN THE HALLWAY. CLEAN THE DEBRIS FROM THE FLOOR IN THE BASEMENT AND MAINTAIN THE BASEMENT FLOOR DRY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE WATER LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK.
  9. Short Form Complaint

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVER NO HAND SOAP AT THE EXPOSED HAND SINK AT THE DELI COUNTER FOR PROPERLY WASHING AND SANITIZING HANDS. MUST PROVIDED AND MAINTAIN. CITATION ISSUED #7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY CERTIFIED MANAGER ON DUTY/SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS: DELI SANDWHICHES,GROUND BEEF FOR NACHO'S AND ITALIAN BEEF SANDWHICHES. CITATION ISSUED #7-38-012. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN MEAT SLICERS MORE FREQUENTLY BETWEEN USES.
  10. Short Form Complaint

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY CERTIFIED MANAGER ON DUTY/SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS: DELI SANDWHICHES,GROUND BEEF FOR NACHO'S AND ITALIAN BEEF SANDWHICHES. CITATION ISSUED #7-38-012. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN MEAT SLICERS MORE FREQUENTLY BETWEEN USES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD ABOVE PREP AREA OR SHATTER PROOF BULBS.
  11. Complaint

    7 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND NO SOAP OR PAPER TOWELS AT THE HAND SINK IN THE TOILET ROOM AND NO SOAP AT THE EXPOSED HAND SINKS IN THE PREP AREA. MUST PROVIDE AND MAINTAIN AT ALL TIMES. CITATION ISSUED #7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY CERTIFIED MANAGER ON DUTY/SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS: DELI SANDWHICHES,GROUND BEEF FOR NACHO'S AND ITALIAN BEEF SANDWHICHES. CITATION ISSUED #7-38-012. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN MEAT SLICERS MORE FREQUENTLY BETWEEN USES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN THE REAR STORAGE AREA AND INSIDE THE WALK IN COOLER TO REMOVE SPILLS AND DEBRIS. ALSO FLOOR IN POOR REPAIR MISSING TILE. MUST REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED A FEW WATER STAINED CEILING TILE AT THE REAR OF STORE. MUST REPLACE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD ABOVE PREP AREA OR SHATTER PROOF BULBS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE STOCK IN THE REAR STORAGE AREA 6" OFF THE FLOOR AND AWAY FROM THE WALL. ALSO MUST PROVIDE BETTER SHELVING ONES THAT CAN BE EASILY CLEAN FROM UNDERNEATH AND MONITOR PEST ACTIVIY. NO POP OR MILK CRATES.
  12. License

    3 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • The lighting above the three compartment sink and deli case is not shielded, shield all glass bulbs in the food preparation area.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • The bathroom door is not self closing, install a self closing device.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The basement water main has a leak, repair the potable water leak.

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