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WHOLE FOODS

6020 N CICERO AVE, CHICAGO, IL 60646 · Grocery Store

26 inspections

  1. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ICE CUBES IN BASIN OF HANDWASHING SINK IN MEAT DEPARTMENT. ISNTRUCTED TO CLEAN AND USE HANDWASHING SINKS ONLY FOR HANDWASHING.
  2. Canvass

    2 infractions

    • 35. APPROVED THAWING METHODS USED
      • NOTED FROZEN TURKEY AND SAUSAGE INSIDE WATER INSIDE THE WALK IN COOLER AT THE KITCHEN PREP AREA. MANAGER STATED THAT THE ITEMS WERE THERE FOR DEFROSTING. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OF INSIDE THE REFRIGERATION UNIT. PRODUCT WAS STILL FROZEN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED WATER ON THE FLOOR UNDERNEATH THE COOKING EQUIPMENT AT THE KITCHEN PREP AREA.INSTRUCTED TO CLEAN AND MAINTAIN DRY FLOORS. MUST ALSO CLEAN AND MAINTAIN FLOORS UNDERNEATH THE COOKING STOVE WITH GREASE AND DIRT ACCUMULATION.
  3. Canvass

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOUND NO SPLASH GUARD BETWEEN ICE MACHINE AND 3 COMPARTMENT SINK AT SEAFOOD AREAS.MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CLUTTER STORED ON TOP OF DISHMACHINE AT MAIN FOOD PREPARATION AREAS.(TOOLS,ETC.)MUST REMOVE.
  4. Plainte

    1 infraction

    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED ICE ACCUMULATION ON FANS OF WALK IN FREEZER IN BAKERY. REMOVE ICE ACCUMULATION AND MAINTAIN FANS.
  5. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR INSIDE WALK-IN FREEZER WHERE PREPARED FOOS ARE STORED. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURN OUT LIGHT BULB ABOVE COOKING EQUIPMENT IN REAR KITCHEN FOOD PREPARATION AREA. MUST REPLACE BURN OUT LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
  6. Short Form Complaint

    0 infraction

  7. Canvass

    7 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST PROVIDE REMINDER AND DISCLOSURE AND ASTERISK ON ALL RAW AND UNDERCOOKED FOODS BEING SERVED ON PREMISES ON THE MENU, TABLE TENTS, PLACARDS, BROCHURES AND OTHER EFFECTIVE WRITTEN MEANS. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING VISIBLE THERMOMETER IN SOME WALK IN COOLERS, DISPLAY COOLER IN BAKERY DEPT, COOLER IN COFFEE SHOP. MUST PROVIDE AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTH FOR WIPING THE CHOPPING BOARD, PREP TABLE, COOLERS MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED ON THE ICE MAKER IN THE PRODUCE HALLWAY AREA. MUST INSTALL TO BE ABLE TO SERVICED AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • WOMEN'S WASHROOM RECEPTACLES MUST HAVE A COVER/LID AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • HOLES ON THE WALLS BY THE MEAT DEPT PREP AREA, AND DISH ROOM. MUST SEAL THE HOLES AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CERTIFIED FOOD SERVICE SANITATION MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE.
  8. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Prep table carts that had rust, peeling paint in kitchen prep area, meat department pre area and produce department prep area, shall be repaired/replaced. Caulk around exposed hand sink in fish department prep area in state of disrepair, shall be repaired/replaced. Caulk around 3 compartment sink in meat department in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler in dairy department lower shelving not clean, need detailed (crevices). Shelving/racks in grilled venue not clean, had excess food debris accumulation, not clean, need detailed cleaning(crevices). Drawers in kitchen prep area not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in bakery prep area under heavy equipment not clean, needs detailed cleaning(corners). Floors in rear receiving area under shelving not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls in kitchen prep area by prep table had food splattering, not clean, need detailed cleaning. Ceiling tiles above prep table in kitchen prep area not clean, need detailed cleaning.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off floor to prevent pest harborage.
  9. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in deli walk in cooler, must properly date food item in walk in cooler in deli department.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving/racks that had peeling paint/rust in deli walk in cooler, shall be repaired/replaced. Walk in cooler shelving/racks in produce department that had peeling paint/rust, shall be repaired, replaced. Rear kitchen storage shelving/racks that had peeling paint in main kitchen shall be repaired/replaced. Cutting boards that had deep cuts in kitchen prep area, produce prep area shall be replaced. Caulk around 3 compartment sink in main kitchen and fish department, in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler racks\shelving in cheese walk in cooler had excess food debris, needs detailed cleaning(crevices), cooler door track in chefs case and meat department not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in coolers under shelving/racks not clean, need detailed cleaning(corners), floors in walk in freezers not clean, had excess dirt/debris build up, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had peeling paint, exposed raw wood by cheese walk in cooler, and prep freezer shall be repaired/sealed.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3 Compartment sink faucet in meat department leaking at neck, shall be repaired/replaced. Leaking faucet in 1 compartment sink in main kitchen prep area leaking at neck, shall be repaired/replaced.
  10. Short Form Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL EXPOSED HAND SINK, 3 COMPARTMENT SINK, 1 COMPARTMENT OR PREP SINKS, INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE BEHIND DELI SECTION, SANDWICH PREP COUNTER AND COUNTER SHELVES, SPEED RACK INSIDE WALK-IN COOLER, STORAGE SHELVES, COUNTER SHELVES AND SIDES OF ALL COOKING EQUIPMENT IN ALL PREP AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREAS ESPECIALLY IN THE COFFEE STATION, REAR PRODUCE AREA, CHEESE PREP AREA, GRILL/COOKING AREA,FLOORS INSIDE ELECTRICAL ROOM, AND IN REAR STORAGE AREA.--------MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAIN UNDERNEATH 1 COMPARTMENT OR PREP SINK IN MAIN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR SLOW DRAINING EXPOSED HAND SINK IN MAIN KITCHEN (NEXT TO KIKKA PREP TABLE).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA AND ON TOP OF WALK-IN COOLER TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST REORGANIZE.
  11. Recent Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL EXPOSED HAND SINK, 3 COMPARTMENT SINK, 1 COMPARTMENT OR PREP SINKS, INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE BEHIND DELI SECTION, SANDWICH PREP COUNTER AND COUNTER SHELVES, SPEED RACK INSIDE WALK-IN COOLER, STORAGE SHELVES, COUNTER SHELVES AND SIDES OF ALL COOKING EQUIPMENT IN ALL PREP AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREAS ESPECIALLY IN THE COFFEE STATION, REAR PRODUCE AREA, CHEESE PREP AREA, GRILL/COOKING AREA,FLOORS INSIDE ELECTRICAL ROOM, AND IN REAR STORAGE AREA.--------MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAIN UNDERNEATH 1 COMPARTMENT OR PREP SINK IN MAIN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR SLOW DRAINING EXPOSED HAND SINK IN MAIN KITCHEN (NEXT TO KIKKA PREP TABLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA AND ON TOP OF WALK-IN COOLER TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST REORGANIZE.
  12. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL EXPOSED HAND SINK, 3 COMPARTMENT SINK, 1 COMPARTMENT OR PREP SINKS, INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE BEHIND DELI SECTION, SANDWICH PREP COUNTER AND COUNTER SHELVES, SPEED RACK INSIDE WALK-IN COOLER, STORAGE SHELVES, COUNTER SHELVES AND SIDES OF ALL COOKING EQUIPMENT IN ALL PREP AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREAS ESPECIALLY IN THE COFFEE STATION, REAR PRODUCE AREA, CHEESE PREP AREA, GRILL/COOKING AREA,FLOORS INSIDE ELECTRICAL ROOM, AND IN REAR STORAGE AREA.--------MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAIN UNDERNEATH 1 COMPARTMENT OR PREP SINK IN MAIN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR SLOW DRAINING EXPOSED HAND SINK IN MAIN KITCHEN (NEXT TO KIKKA PREP TABLE).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA AND ON TOP OF WALK-IN COOLER TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6' OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST REORGANIZE.
  13. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR CRACKED GASKET AROUND ICE MACHINE DOOR IN SEAFOOD/MEAT AREA.--------MUST CLEAN AND RESEAL AROUND DIPPER WELL IN CAFÉ AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF MEAT DISPLAY COOLER AND BEHIND PANEL WITH EXCESSIVE DEBRIS IN MEAT PREP/SERVING AREA, INTERIOR SURFACES OF ICE MACHINE IN CAFÉ AREA, INTERIOR SURFACES OF DISH MACHINE IN MAIN DISH ROOM, INTERIOR SURFACES OF HOT HOLDING AND COLD HOLDING STORAGE CABINET IN MIDDLE AISLE, LIGHT SHIELDS WITH FOOD DEBRIS INSIDE SALAD DISPLAY COOLER, INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK AND 3 COMPARTMENT SINK IN BAKERY PREP AREA, STORAGE SHELVES IN MEAT AND SEAFOOD SECTION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS WITH BUILD-UP IN MAIN KITCHEN TO PREVENT PEST HARBORAGE, MUST DETAIL CLEAN AND MAINTAIN FLOORS UNDERNEATH ICE MACHINE IN CAFÉ AREA, FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PRODUCE PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH DUST ACCUMULATION AROUND CAFÉ PREP AREA.---------MUST SEAL HOLES ON WALL AROUND MEAT PREP AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR WATER LEAK UNDERNEATH FIRST AND THIRD COMPARTMENT OF THE 3 COMPARTMENT SINK IN MAIN DISH ROOM, MUST REPAIR LOOSE FAUCET NECK AT EXPOSED HAND SINK IN MAIN PREP/COOKING AREA. MUST REPAIR STRIPPED COLD FAUCET HANDLE AT PREP SINK IN MEAT PREP AREA.
  14. Canvass

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND FACILITIES (REACH-IN COOLER BOTTOM UNIT) WITH POTENTIALLY HAZARDOUS FOODS LOCATED IN MEAT PREP SERVING/PREP AREA NOT MAINTAINING PROPER TEMPERATURE. NOTED WITH AN AIR TEMPERATURE OF 47.9F. INSTRUCTED MANAGER TO REPAIR. THE SAID COOLER IS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. INSTRUCTED MANAGEMENT ALL COOLERS MUST MAINTAINING COLD HOLDING TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENTS DURING STORAGE INSIDE REACH-IN COOLER BOTTOM UNIT (LOCATED IN PREP SERVING/PREP AREA). NOTED CHEESE INTERNAL TEMPERATURE OF 47.8F, BACON AT 59.3F AND SLICED MUSHROOM AT 54.F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $80.00, TOTAL WEIGHT 10.00 LBS. CRITICAL VIOLATION 7-38-005 (A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND FRONT AND SIDE ENTRANCE BOTTOM DOOR NOT RODENT PROOF WITH 1/4 INCH GAP OR OPENING. INSTRUCTED TO RODENT PROOF BOTTOM OF THE SAID DOORS. SERIOUS VIOLATION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR CRACKED GASKET AROUND ICE MACHINE DOOR IN SEAFOOD/MEAT AREA.--------MUST CLEAN AND RESEAL AROUND DIPPER WELL IN CAFÉ AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF MEAT DISPLAY COOLER AND BEHIND PANEL WITH EXCESSIVE DEBRIS IN MEAT PREP/SERVING AREA, INTERIOR SURFACES OF ICE MACHINE IN CAFÉ AREA, INTERIOR SURFACES OF DISH MACHINE IN MAIN DISH ROOM, INTERIOR SURFACES OF HOT HOLDING AND COLD HOLDING STORAGE CABINET IN MIDDLE AISLE, LIGHT SHIELDS WITH FOOD DEBRIS INSIDE SALAD DISPLAY COOLER, INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK AND 3 COMPARTMENT SINK IN BAKERY PREP AREA, STORAGE SHELVES IN MEAT AND SEAFOOD SECTION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS WITH BUILD-UP IN MAIN KITCHEN TO PREVENT PEST HARBORAGE, MUST DETAIL CLEAN AND MAINTAIN FLOORS UNDERNEATH ICE MACHINE IN CAFÉ AREA, FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PRODUCE PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH DUST ACCUMULATION AROUND CAFÉ PREP AREA.---------MUST SEAL HOLES ON WALL AROUND MEAT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR WATER LEAK UNDERNEATH FIRST AND THIRD COMPARTMENT OF THE 3 COMPARTMENT SINK IN MAIN DISH ROOM, MUST PROVIDE AND AND COLD WATER LINE TO GELATO MACHINE IN CAFÉ AREA, MUST REPAIR LOOSE FAUCET NECK AT EXPOSED HAND SINK IN MAIN PREP/COOKING AREA. MUST REPAIR STRIPPED COLD FAUCET HANDLE AT PREP SINK IN MEAT PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNUSED HOT HOLDING UNIT ON TOP OF MEAT DISPLAY COOLER AND HOT HOLDING UNIT IN DELI DISPLAY AREA.
  15. Plainte

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • DELI LOAVES IN DISPLAY COOLER NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL DELI LOAVES WITHIN 5 DAYS OF BREAKING SEAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN COVERS IN WALK-IN COOLER FOR PREP AREA, STORAGE SHELVES UNDER PREP AREA COUNTER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BETWEEN COOLER AND DISPLAY CASES IN READY TO EAT PREP AREA. SUPPLIES IN BAKERY STORAGE ROOM STORED ON FLOOR. INSTRUCTED TO ELEVATE 6 INCHES OR HIGHER AND AWAY FROM WALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHT COVERS IN COFFEE AAREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • COLD WATER NOT PROVIDED AT GELATO AREA HANDSINK. INSTRUCTED TO REPAIR AND PROVIDE COLD RUNNING WATER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NOT PROVIDED FOR SMOOTHIE FREEZER. INSTRUCTED TO PROVIDED THERMOMETER.
  16. Réinspection de la plainte

    0 infraction

  17. Plainte

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • DURING INSPECTION OBSERVED APPROXIMATELY 25-30 SMALL FLIES SCATTERED THROUGHOUT THE BAKERY AND PREPARED FOODS AREAS ON THE CEILINGS AND WALLS. RECOMMENDED ADDITIONAL PEST CONTROL SERVICE AT ABOVE MENTIONED AREAS, CLEAN AND SANITIZE AREAS. ALSO FOUND THE REAR EXIT DOOR LOCATED IN THE RECEIVING DOCK NOT RODENT PROOFED. THERE IS A 1/4 INCH GAP AT BOTTOM OF DOOR. MUST RODENT PROOF DOOR. SERIOUS CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RECAULK TOP PORTION OF THE 3-COMP SINK LOCATED IN THE PRODUCE PRODUCTION AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE INTERIOR PANEL AT THE CRUSHED ICE MACHINE TO REMOVE SLIGHT GRIME BUILD-UP LOCATED BY THE PRODUCE COOLER IN THE BACK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ALWAYS MAINTAIN FLOORS DRY, CLEAN AND SANITIZED TO PREVENT PEST BREEDING. OBSERVED STANDING WATER IN THE FOLLOWING AREAS; BY THE ONIONS IN THE BACK OF THE PRODUCE COOLER; IN THE PREPARED FOODS AREA BY THE BLAST CHILLER AND COMBI(OVENS; UNDER THE NAKED JUICE BRAND COOLER, BASE OF THE SALAD BAR COLD HOLDING UNIT AND THE BASE OF THE SEAFOOD REACH-IN COOLER. ALSO MUST DEEP CLEAN AND SANITIZE THE FLOOR DRAINS IN THE BAKERY AND PREPARED FOODS AREAS AND THE DISH MACHINE ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS AT THE FOLLOWING LOCATIONS: PRODUCE GREEN WALL, AND THE DAIRY COOLERS. ALSO MUST REPAIR CRACKED/BROKEN LIGHT SHIELD INSIDE THE PREP FOODS PRODUCE COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK UNDER THE HAND WASHING SINK IN THE DISH WASHING AREA. ALSO REATTACH LOOSE HAND SINK TO THE WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK UNDER THE EXPOSED HAND SINK IN THE SEAFOOD AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKING WATER PIPES AT THE FOLLOWING: BASE OF SEAFOOD REACH-IN COOLER, BASE OF SALAD BAR COLD HOLDING UNIT AND UNDER THE NAKED JUICE BRAND COOLER. ALL ABOVE MENTIONED CAUSING WATER LEAKS. MUST REPAIR.
  18. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE THE INTERIOR BOTTOM SHELVES AT ALL OF THE FROZEN FOOD FREEZER AND OTHER COOLERS TO REMOVE FOOD CRUMBS AND OTHER DEBRI.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN, MAINTAIN AND DECLUTTER THE PRODUCE BACK STOCK COOLER SO AS TO HAVE ITEMS 6 INCHES OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR/REPLACE WALL COVINGS TO BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES IN THE FOLLOWING AREAS: THE BAKING AREA AND IN THE DISH MACHINE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK UNDER THE MEAT WALK-IN COOLER EXPOSED HAND SINK. MUST REPAIR LEAKY DRAINANGE PIPES UNDER THE FRONT PORTION OF THE DISH WASHER.
  19. Canvass

    6 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • DURING INSPECTION FOUND POOLING STANDING WATER UNDER THE HIGH TEMPERATURE DISH WASHER WITH A SEWAGE LIKE ODOR. MANAGER CALLED PLUMBER AND RESOLVED ISSUE DURING INSPECTION. CDI. MUST ALWAYS HAVE WASTE WATER PROPERLY DRAIN INTO DRAINS AT ALL TIMES.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • DURING INSPECTION OBSERVED WATER LEAKAGE FROM THE CEILING ONTO THE FLOOR NEAR PREPAGED FOOD DISPLAY COOLER AND SHRIMP AND SEAWEED SALAD BUFFET. AREA WAS TAGGED AND FOOD REMOVED. SPLASHES WERE NOTED AT THE BOTTOM SIDE OF THE EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE THE INTERIOR BOTTOM SHELVES AT ALL OF THE FROZEN FOOD FREEZER AND OTHER COOLERS TO REMOVE FOOD CRUMBS AND OTHER DEBRI.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN, MAINTAIN AND DECLUTTER THE PRODUCE BACK STOCK COOLER SO AS TO HAVE ITEMS 6 IINCHES OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR/REPLACE WALL COVINGS TO BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES IN THE FOLLOWING AREAS: THE BAKING AREA AND IN THE DISH MACHINE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK UNDER THE MEAT WALK-IN COOLER EXPOSED HAND SINK. MUST REPAIR LEAKY DRAINANGE PIPES UNDER THE FRONT PORTION OF THE DISH WASHER.
  20. Réinspection de la plainte

    0 infraction

  21. Plainte

    7 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED EMPLOYEES CHANGING GLOVES AND NOT WASHING HANDS AT THE MEAT PREP AREA WHILE SERVING CUSTOMERS. ALSO NOTED EMPLOYEE AT THE REAR PRODUCE PREP AREA DUMP GARBAGE INSIDE GARBAGE CONTAINER AND WITHOUT WASHING HANDS PUT ON NEW GLOVES THEN PROCEEDED TO CLEAN FRUITS AND PUT IN INDIVIDUAL CONTAINERS TO BE DISPLAYED LATER FOR SALE. INSTRUCTED TO ALWAYS WASH HANDS WHILE PREPPING FOODS ESPECIALLY. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON TOP, LID, LIDS AND DRIPPING DOWN THE SIDES ONTO THE GROUND. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED ICE BUILD UP FROM THE CONDENSING UNIT DRIPPING ONTO BOXES AND CONTAINERS OF FOOD INSIDE THE BAKERY.(FOODS ITEMS WERE INSIDE COVERED BOXES AND CONTAINERS). INSTRUCTED TO REPAIR THE CONDENSING UNIT. ALSO CONDENSING UNIT INSIDE FREEZER SHARED WITH KIKKA SUSHI.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN SHELVES THROUGH OUT THE DAIRY DISPLAY COOLER, SHELVES INSIDE THE SEAFOOD DISPLAY FREEZER AND BOTTOM CABINETS AT THE OLIVE DISPLAY COUNTER. MUST MAINTAIN FREE OF SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN ALL FLOOR DRAINS, FLOORS INSIDE WALK IN FREEZER (WITH ICE ACCUMULATION ON THE FLOOR), FLOORS BEHIND COOKING STOVE AT THE MAIN KITCHEN, FLOORS ALONG WALL BASE BEHIND THE DRY STORAGE BY THE KITCHEN AND FLOORS AT THE PRODUCE STORAGE COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED NO LIGHT SHIELDS O BULBS AT THE HOT FOOD SERVICE AT THE DI PLAY AREA. INSTRUCTED TO PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO CLEAN FANS INSIDE BAKERY WALK IN COOLER AND FANS AT THE SEAFOOD PREP COOLER AND MAINTAIN FREE OF DIRT.
  22. Canvass Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Above violation still remaining.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Above violation still remaining.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Above violation still remaining.
  23. Canvass

    7 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • Found observed dumpsters/garbage containers overflowing in rear receiving areas, and inside store by baler area, mgmt was advised to increase garbage pick up to eliminate problem, Citation issued.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around 3 compartment sink, and exposed hand sink in main kitchen prep area in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine in fish prep area not clean, needs detailed cleaning, non food contact surfaces of cooler shelving, display cooler in dairy department not clean, needs detailed cleaning(crevices), door tracks.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in coolers, walk in freezers under shelving/racks not clean, need detailed cleaning(corners). Floors in rear food storage areas under racks/shelving need cleaning, floors by bale area, electrical room not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had exposed cinder blocks in rear food storage areas(flour), shall be repaired/sealed, wall in main kitchen, needs detailed cleaning, ceiling in storage room had peeling paint, shall be repair/sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Broken, damaged light shields in walk in coolers, shall be replaced, light shields in produce prep area need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Leaking pipe in kitchen prep area, behind cooking equipment, shall be repaired/replaced.
  24. Short Form Complaint

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Above violation still remaining.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Above violation still remaining.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Above violation still remaining.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Above violation still remaining.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Above violation still remaining.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Above violation still remaining.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Above violation still remaining.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Above violation still remaining.
  25. Plainte

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated, labeled in walk in cooler in deli department, shall date and label food items in deli walk in cooler.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Storage shelving, racks that had peeling paint in bakery prep area shall be replaced, damaged caulk in bakery prep area by exposed hand sink shall be replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving, racks, cooler shelving, ice machine not clean need detailed cleaning in prep areas. Rear storage shelving, racks not clean need detailed cleaning(crevices).Produce department shelving not clean need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment, prep tables, dish machine areas in prep areas not clean need detailed cleaning(corners).Floors in rear storage areas, receiving areas, under shelving/racks and pallets not clean need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls, ceilings in food prep areas, walk in coolers, rear storage areas not clean need detailed cleaning, ceiling tiles in grill prep area need detailed cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • light shields in prep areas, kitchen prep areas not clean need cleaning, missing light shields shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust canopy not clean needs detailed cleaning, exhaust vents(ventilation)in walk in coolers, prep areas, bathrooms not clean need detailed cleaning.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off of floor to prevent pest harborage.
  26. Suspected Food Poisoning

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Bulk storage container not properly labeled. Instructed to label all exterior containers.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Storage cabinets and storage shelves thru-out all prep and storage areas not cleaned. Instructed to detail clean and sanitize.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Containers for bread yeast not maintained. Instructed to replace containers to prevent physical contamination.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase, in coolers in corners and under equipment and storage units not cleaned. Instructed to detail clean.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling, walk in cooler fan covers and light covers thru-out not cleaned. Instructed to detail clean
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Hand sink in kitchen prep cooler leaking and faucet in grill area. Instructed to repair all sinks.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided at dairy display cooler and meat case. instructed to provide hanging thermometer.