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SUPER FOOD & LIQUORS, INC.

1049 W BRYN MAWR AVE, CHICAGO, IL 60660 · Grocery Store

Inspection summary

SUPER FOOD & LIQUORS, INC. has been inspected 13 times by Chicago Department of Public Health since June 27, 2012. The most recent inspection, on September 11, 2026, recorded 4 infractions.

1 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 16 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Cleaning and sanitizing.

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.

  • 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 4 times across 3 separate inspections, most recently on April 10, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on August 25, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 times on August 25, 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 across 2 separate inspections, most recently on June 19, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 10, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

13 inspections

  1. Complaint Re-Inspection

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CUTTING BOARDS AT THE MEAT CUTTING AREA WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKAGE AT THE BOTTOM PIPE OF THE 3 COMPARTMENT SINK BY THE MEAT CUTTING ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED SPRAYER AT THE 3 COMPARTMENT SINK BY THE MEAT CUTTING AREA HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
  2. Complaint

    12 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE AS REQUIRED BY CODE.(EXPIRED CITY OF CHICAGO FOOD SERVICE CERTIFICATE). INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED NO PEST CONTROL LOG BOOK ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A PEST CONTROL LOG BOOK AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#-38-020(C). CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE DISHWASHING AREA AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CUTTING BOARDS AT THE MEAT CUTTING AREA WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER. PRIORITY FOUNDATION VIOLOATION#7-38-005. CITATION ISSUED
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED THE 3 COMPARTMENT SINK IN POOR REPAIRS LEAKING WATER FROM THE GREASE TRAP. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-025. CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKAGE AT THE BOTTOM PIPE OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED SPRAYER AT THE 3 COMPARTMENT SINK BY THE MEAT CUTTING AREA HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER AT THE REAR ON SHELVES, FLOORS UNUSED EQUIPMENT. INSTRUCTED TO CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NOTED EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES.EXPIRED CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES
  3. Complaint

    0 infractions

  4. Complaint

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT HAND SINK IN REAR MEAT PREP AREA. MUST PROVIDE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER IN REAR AND IN MAIN WALK IN COOLER IN FRONT WHERE BEVERAGES ARE BEING STORED. MUST ELEVATE AND STORE ON SHELVES AT LEAST 6 INCHES OFF FLOOR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW PREVENTER DEVICE ON MOP SINK FAUCET. MUST INSTALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST ACCUMILATION ON VENTS IN BOTH WALK IN COOLERS IN REAR (PRODUCE & MEAT) AND WALK IN COOLER IN FRONT WHERE BEVERAGES ARE STORED. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPEN CRACK IN WALL UNDER 3-COMPARTMENT SINK AT PRODUCE PREP AREA. MUST SEAL AND MAINTAIN.
  5. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY.PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. (VOMIT SPILL KIT WITH SOLUTION EFFECTIVE FOR NOROVIRUS) PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HAND SINK AT PRODUCE PREPARATION AREAS.PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-030C. MUST PROVIDE.
  6. Complaint

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. 48 GALLONS OF WHOLE MILK AT TEMP OF 48.2F;8 1/2 GALLONS SKIM MILK 46.7F; 24 GALLONS OF 2% MILK AT TEMP OF 49.8F; 8 EACH 1/2 GALLONS AT TEMP OF 48.7F. MILK WAS DELIVERED TODAY AND BY THE MANAGER WITHOUT CHECKING TEMPERATURE OF PRODUCTS.INSTRUCTED TO MAINTAIN MILK AT TEMP OF 40F AND BELOW. MUST MONITOR FOOD TEMPERATURE(MILK) UPON DELIVERY AND KEEP A RECORDS. SEAL BROKEN ON ALL MILK PRODUCTS.TAGGED PRODUCTS.AWAITING FOR PICK-UP FOR PROPER DISPOSAL. MANAGER CONTACT COMPANY. POUNDS 917, VALUE 411.22. CRITICAL VIOLATION:7-38-005(A)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HAND WASHING SINK PROVIDED BY THE THREE COMPARTMENT SINK AT PRODUCE AREA,INSTRUCTED TO INSTALL SAID SINK UNDER THE CITY PLUMBING CODE.SOAP AND PAPER TOWELS MUST BE PROVIDED.
  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREP TABLE IN BUTCHER'S AREA POROUS,NOT CLEANABLE,CORNERS WITH BLACK SUBSTANCE,AND UNDER THE TABLE IS POROUS AND DEBRIS.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING/BROKEN FLOOR TILES UNDER THE SHELVES AT WEST SITE OF INSIDE THE WALK-IN COOLER MEAT PREPARATION,IN BUTCHER'S AREA. WATER UNDER THE THREE COMPARTMENT SINK AND AROUND THE GREASE TRAP,IN BUTCHER'S AREA. KEEP AREA DRY
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD AND END CAPS IS NEEDED AT OPEN PRODUCE CASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE BROKEN/WRONG STOPPERS FOR BOTH THREE COMPARTMENT SINK
  8. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE. MUST PROVIDE BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE.
  9. Canvass

    2 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • FOUND NO CHLORINE TEST STRIPS ON PREMISES. MUST PROVIDE. SERIOUS VIOLATION. CITATION ISSUED.7-38-030.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE. MUST PROVIDE BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE.
  10. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS INSIDE MEAT GRINDER. INSTRUCTED MANAGER TO CLEAN INTERIOR OF MEAT GRINDER AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FRESH PRODUCE SELF SERVICE COOLER LIGHT END CAPS MISSING. INSTRUCTED MANAGER TO PROVIDE END CAPS FOR ALL LIGHT BULBS AT FRESH PRODUCE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FRESH FRUIT SELF SERVICE COOLER THERMOMETER NOT WORKING. MUST PROVIDE WORKING THERMOMETER FOR COOLER.
  11. Canvass

    4 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALL NOT COMPLETELY PAINTED BY PRODUCE PREPARATION AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHTS NOT SHIELDED AT MEAT/PRODUCE PREPARATION AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND LEAKY FAUCET AT 3 COMPARTMENT SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOUND FOODHANDLERS NOT WEARING HAIR RESTRAINTS.
  12. Canvass

    5 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED OUTSIDE GARBAGE DUMPSTER OVERLOADED AND MORE GARBAGE ON TOP OF DUMPSTER FALLING ON THE GROUND. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES TO PREVENT ACCESS TO FOOD SOURCE FOR PEST. MANAGER IMMEDIATELY CALLED COMPANY FOR PICK UP. BY THE END OF INSPECTION GARBAGE WAS PICKED UP. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED PLYWOOD USED AS SHELVING AT THE MEAT WALK IN COOLER.....NOTED MILK CRATES USED FOR ELEVATION OF WOOD SHELVE AT SAME. INSTRUCTED TO USED SMOOTH, NON ABSORBENT AND EASILY CLEANABLE SURFACE. MUST ALSO AVOID USE OF MILK CRATES FOR ELEVATION.....NOTED RUSTY AND DIRTY SHELVES INSIDE PRODUCE WALK IN COOLER. MUST CLEAN, REPLACE AND/OR REPAINT WITH A NON TOXIC FOOD GRADE PAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN THE UPPER COMPARTMENT OF ICE MACHINE WITH DIRT AND DEBRIS AT THE REAR. (ICE USED FOR FOOD).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS UNDERNEATH PALLET AT THE REAR DRY STORAGE WITH DIRT AND FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED SLOW DRAIN AND LEAKAGE AT THE BOTTOM OF EXPOSED HAND WASH SINK AT THE REAR BY THE MEAT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN... CLEAN FANS INSIDE ALL WALK IN COOLERS WITH DUST AND DIRT.
  13. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PAINT ALL RAW WOOD SHELVES THROUGHOUT THE PREMISES,SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL. ALSO REMOVE PLASTIC CRATES IN BUTCHER'S PREP AREA PROVIDE A TABLE TO PREP FOOD,ALSO PROVIDE RAISED SHELKVES TO STORE FOOD AND NON-FOOD ITEMS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE SPLASH GUARD BETWEEN EXPOSED HAND SINK AND THREE COMPARTMENT SINK AT BUTCHER'S PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR THROUGHOUT THE REAR PREP AND STORAGE AREA, SPECIALLY CORNERS AND ALONG WALLS, UNDER SHELVES INCLUDED WALK-IN COOLERS AND FREEZERS.NEED TO SWEEP AND REMOVE ITEMS BETWEEN THE LAST SHELVES AND WALLS IN REAR STORAGE AREA THROUGHOUT,ACCUMULATION OF DEBRIS. REPAIR BROKEN CEMENT FLOOR IN FRONT OF SHELF(NORTH SIDE),SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NEED TO PROVIDE A SELF CLOSING DEVICE AT STAFF WASH ROOM DOOR(REAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NEED TO INSTALL A GREASE TRAP FOR BOTH THREE COMPARTMENT SINKS,OR TO KNOW LOCATION IF A GREASE TRAP IS ALREADY INSTALLED ON PREMISES. PROVIDE UN THREAD FAUCET FOR BOTH THREE COMPARTMENT SINKS. ALSO PROVIDE A BACK FLOW PREVENTION DEVICE OR UN THREAD FAUCET FOR THE MOP SINK. PROVIDE WORKING STOPPERS FOR BOTH THREE COMPARTMENT SINKS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL PERSONAL ITEMS(SHOES) FROM STORAGE AREA, PROVIDE A SEPARATE AREA.

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