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SOUTH CHINA KITCHEN II

7836 S WESTERN AVE, CHICAGO, IL 60620 · Restaurant

Inspection summary

SOUTH CHINA KITCHEN II has been inspected 9 times by Chicago Department of Public Health since March 3, 2017. The most recent inspection, on August 26, 2019, found no infractions.

2 of 9 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 source, labelling and allergens, Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 3 separate inspections, most recently on April 8, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 4 times across 2 separate inspections, most recently on June 28, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 separate inspections, most recently on April 8, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 April 8, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 April 8, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION OF INFORMING EMPLOYEES OF THEIR RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP POLICY FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • VARIETY OF FOODS STORED IN THE WALK IN COOLER NOT PROPERLY LABELED OR DATED (COOKED EGG ROLLS, CRAB RAGOONS, ETC.). FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • SEE VIOLATION #60.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND RODENT ACTIVITY ON THE PREMISES. 80 DROPPINGS ALONG THE WALL BASE, UNDER THE SINKS, AROUND THE HOT WATER TANK AND IN THE GARBAGE CAN LID BEHIND THE WATER TANK. 10 DROPPINGS IN THE TOILET ROOM AND 40 IN THE FRONT BY THE HAND WASHING SINK, IN/AROUND THE DEEP FRYER IN THE FRONT OF THE FOOD PREPARATION AREA. INSTRUCTED TO REMOVE ALL DROPPINGS, CLEAN THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. PRIORITY FOUNDATION VIOLATION 7-38-020 CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • SEE VIOLATION #60.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO CHEMICAL TEST KIT FOR THE SANITIZER USED AT THE 3-COMPARTMENT SINK. INSTRUCTED TO OBTAIN TEST STRIPS FOR THE SANITIZER USED AT THE 3-COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • SEE VIOLATION #60.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • FOUND THE OUTSIDE GARBAGE RECEPTACLES LIDS NOT TIGHT-FITTING DUE TO OVERFLOW OF GARBAGE. INSTRUCTED TO EITHER INCREASE THE AMOUNT OF PICK UPS TO HANDLE THE VOLUME OF GARBAGE OR OBTAIN ANOTHER RECEPTACLE BUT LIDS MUST STAY TIGHT FITTING AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020(b) CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SEE VIOLATION #60.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • SEE VIOLATION #60.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • THE PREVIOUS CORE VIOLATIONS FROM REPORT #2182123 DATED 07/19/2018 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: #37-LABEL ALL BULK CONTAINERS IN REAR PREP/STORAGE AREA. #47- REMOVE ALL CARDBOARD FROM SHELVING UNIT NEAR FRYERS. REMOVE POP CRATES AND ROVIDE ADEQUATE SHELVING IN STORAGE AREAS. #49-CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, COOLERS, AND FREEZERS. #55-OBSERVED WATER DAMAGED AD STAINED CEILING TILES IN FOOD PREP AREA. INSTRUCTED TO REPAIR/REPLACE DAMAGED CEILING TILES. OBSERVED HOLES ON WALL AND CEILING IN WASHROOM. INSTRUCTED TO REPAIR/SEAL AND MAINTAIN #58-OBSERVED NO ALLERGEN TRAINING AVAILABLE DURING INSPECTION. INSTRUCTED CERTIFIED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED
  4. Complaint Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION OF INFORMING EMPLOYEES OF THEIR RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012(A)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP POLICY FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • LABEL ALL BULK CONTAINERS IN REAR PREP/STORAGE AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • REMOVE ALL CARDBOARD FROM SHELVING UNIT NEAR FRYERS. REMOVE POP CRATES AND ROVIDE ADEQUATE SHELVING IN STORAGE AREAS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, COOLERS, AND FREEZERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER DAMAGED AD STAINED CEILING TILES IN FOOD PREP AREA. INSTRUCTED TO REPAIR/REPLACE DAMAGED CEILING TILES. OBSERVEED HOLES ON WALL AND CEILING IN WASHROOM. INSTRUCTED TO REPAIR/SEAL AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE DURING INSPECTION. INSTRUCTED CERTIFIED MANAGER TO PROVIDE.
  5. Complaint

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 56.8F INSTRUCTED MANAGER TO REPAIR. PREP COOLER MUST MAINTAIN 40F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED SHRIMP 49.3F, CHICKEN 50.0F AND BEEF 55.1F STORED AT IMPROPER TEMPERATURE IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 20LBS AND $40 OF PRODUCT. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR ORIGINAL CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOOD(RICE 158.7F) PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AND ORIGINAL CERTIFICATE POSTED AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN PREP AND STORAGE AREAS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL CARDBOAD FROM SHELVING UNIT NEAR FRYERS. REMOVE POP CRATES AND PROVIDE ADEQUATE SHELVING IN STORAGE AREAS. REMOVE ALL FOOD FROM GROCERY BAGS AND PROVIDE FOOD STORAGE BAGS OR CONTAINERS IN WALK-IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES, SINKS, SHELVING UNITS, BULK CONTAINERS, HOLDING UNITS, ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, DISH WASHING AND WASHROOM AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED AND STAINED CEILING TILES IN FOOD PREP AREA. INSTRUCTED TO REPAIR/REPLACE DAMAGED CEILING TILES. OBSERVED HOLES IN WALL AND CEILING IN WASHROOM. INSTRUCTED TO REPAIR/SEAL AND MAINTAIN. OBSERVED DUCT TAPE USED TO SEAL CREVICES AT MOP SINK IN REAR FOOD PREP AREA. INSTRUCTED TO REMOVE DUCT TAPE AND REPAIR/SEAL PROPERLY. OBSERVED CARDBOARDS USED AS SHELF LINERS IN VARIOUS FOOD PREP AREAS. INSTRUCTED TO REMOVE AND USE MATERIALS EASILY WASHABLE AND NONABSORBENT TO PREVENT PEST BREEDING. CEILINGS NEED CLEANING IN PREP AREA AND ELECTRICAL WIRING ABOVE ICE MACHINE(DUST BUILDUP)
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN FREEZER AND STORAGE AREAS.
  6. Complaint

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SINGLE SERVICE ARTICLES SUCH AS PLASTIC TOGO CONTAINERS AND UTENSILS ARE USED AS FOOD STORAGE CONTAINERS. INSTRUCTED TO DISCARD AND PROVIDE PROPER FOOD GRADE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY SHELVING WITH FOOD DEBRIS INSIDE WALK-IN COOLER. INSTRUCTED TO REPAIR/REPLACE/CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED CEILING TILES ABOVE 3-COMPARTMENT SINK IN REAR FOOD PREP AREA. INSTRUCTED TO REPAIR/REPLACE DAMAGED CEILING TILES. OBSERVED HOLE ON WALL UNDER THE EXPOSED HANDSINK AT FRONT BAR AREA. INSTRUCTED TO REPAIR/SEAL AND MAINTAIN. OBSERVED USING DUCT TAPES TO SEAL CREVICES AT MOP SINK IN REAR FOOD PREP AREA. INSTRUCTED TO REMOVE DUCT TAPES AND REPAIR/SEAL PROPERLY. OBSERVED CARDBOARDS USED AS SHELF LINERS IN VARIOUS FOOD PREP AREAS. INSTRUCTED TO REMOVE AND USE MATERIALS EASILY WASHABLE AND NONABSORBENT TO PREVENT PEST BREEDING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOP BEING STORED INSIDE ICE MACHINE AT FRONT BAR AREA. INSTRUCTED TO STORE ICE SCOOP SEPARATELY.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO IDPH FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE ALL EMPLOYEES TO ENROLL IDPH FOOD HANDLER COURSE.
  7. Short Form Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • COOKED BEEF-84.8F, COOKED PORK-78.1F, AND COOKED CHICKEN-79.6F SITTING OUT AT ROOM TEMPERATURE IN THE FOOD PREP AREA. ALL HOT FOODS MUST BE HELD AT 140 DEGREES UNTIL SERVED. PRODUCT DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL POP CRATES AND PROVIDE ADEQUATE SHELVING IN WALK-IN COOLER/FREEZER AND STORAGE AREAS. REMOVE ALL CARDBOARD FROM SHELVING UNITS FOR EASY CLEANING AND PEST CONTROL. REPLACE ALL WORN CUTTING BOARDS. REMOVE ALL FOOD FROM GROCERY BAGS IN WALK-IN COOLER AND FREEZER AND PROPERLY STORE IN FOOD STORAGE BAGS OR CONTAINERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES IN ALL AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD IN REAR PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.
  8. License Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL POP CRATES AND PROVIDE ADEQUATE SHELVING IN WALK-IN COOLER/FREEZER AND STORAGE AREAS. REMOVE ALL CARDBOARD FROM SHELVING UNITS FOR EASY CLEANING AND PEST CONTROL. REPLACE ALL WORN CUTTING BOARDS. REMOVE ALL FOOD FROM GROCERY BAGS IN WALK-IN COOLER AND FREEZER AND PROPERLY STORE IN FOOD STORAGE BAGS OR CONTAINERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES IN ALL AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD IN REAR PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.
  9. License

    8 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INSTRUCTED TO INSTALL AN EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN REAR PREP/DISHWASHING AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL POP CRATES AND PROVIDE ADEQUATE SHELVING IN WALK-IN COOLER/FREEZER AND STORAGE AREAS. REMOVE ALL CARDBOARD FROM SHELVING UNITS FOR EASY CLEANING AND PEST CONTROL. REPLACE ALL WORN CUTTING BOARDS. REMOVE ALL FOOD FROM GROCERY BAGS IN WALK-IN COOLER AND FREEZER AND PROPERLY STORE IN FOOD STORAGE BAGS OR CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL BULK CONTAINERS IN WALK-IN COOLER, PREP, AND STORAGE AREAS, WOK STATION, FRYER CABINETS, PREP TABLES, ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES IN ALL AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD IN REAR PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTALL SELF-CLOSING DEVICE ON WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINKS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.

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