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DUNKIN DONUTS

2565 W FULLERTON AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

DUNKIN DONUTS has been inspected 14 times by Chicago Department of Public Health since January 13, 2010. The most recent inspection, on September 1, 2021, found no infractions.

2 of 14 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 temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 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 5 separate inspections, most recently on February 4, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on May 21, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on February 4, 2020. 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 March 18, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 22 times across 9 separate inspections, most recently on July 12, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND MEN'S TOILET BACKED UP/NOT OPERATIONAL. PRIORITY FOUNDATION. CITATION ISSUED.7-38-030C.
  3. Complaint

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED OR VERIFIABLE EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES TO RESPOND TO VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE ALL SUPPLIES LISTED ON THE CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO WORKING METAL STEM PROBE THERMOMETER ON THE PREMISES. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED NO INSPECTION REPORT SUMMARY POSTED IN VIEW OF THE PUBLIC. MANAGEMENTW WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. PRIORITY FOUNDATION 7-42-010(B). CITATION ISSUED.
  4. Short Form Complaint

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE NOR CITY OF CHICAGO CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS COFFEE WITH MILK,CHICKEN BACON ROLL, HAM, EGG AND CHEESE ENGLISH MUFFIN TURKEY AND SAUSAGES EGG AND CHEESES ON A FLAT BREAD. ETC. INSTRUCTED ABOVE THAT CERTIFIED FOOD MANAGER HAS TO BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
  5. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT BUILD UP ON FLOOR AROUND MOP SINK IN REAR AREA. MUST CELAN AND MAINTAIN. OBSERVED WATER AND DIRT ON FLOOR UNDERNETH 3-COMPARTMENT SINK AND ON REAR STORAGE AREA MUST MAINTAIN FLOOR DRY AT ALL TIMES TO PREVENT PEST BREADING. MUST REGROUT FLOOR IN REAR STORAGE/DISHWASHING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED OPENINGS INTO WALL INSIDE EMPLOYEES WASHROOM. MUST REPAIR AND MAINTAIN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED ITEMS NOT ELEVATED 6INCHES OFF THE FLOOR INSIDE WALK-IN COOLER. MUST ELEVATE AND MAINTAIN. OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN REAR DISHWASHING AREA. MUST REMOVE CLEAN AND ORGANIZE AREA.
  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED COFFEE STAINS AND SPILLS AT THE FRONT COUNTER TOP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAIN ESPECIALLY AT THE REAR.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NOTED LOOSE HINGES AT THE WOMENS BATHROOM DOOR(EMPLOYEES/CUSTOMERS). INSTRUCTED TO REPAIR AND MAINTAIN.
  7. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT BUILDUP ON FLOOR DRAINS IN REAR STORAGE AREA. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILDUP ON WALL IN REAR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE FRONT 2-DOOR REFRIGERATOR. MUST PROVIDE AND MAINTAIN.
  8. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND FRONT COUNTER ICE COMPARTMENT WITH DUCT TAPE ON SURFACES. INSTRUCTED TO REMOVE TO PREVENT CONTAMINATION AND TO MAINTAIN SO SURFACE IS SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND SLIGHT DIRT BUILDUP ON UPPER INTERIOR PANEL OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND DIRT BUILDUP ON FLOOR BEHIND ICE MACHINE AND 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND DUST BUILDUP ON EXHAUST HOOD. INSTRUCTED TO CLEAN AND MAINTAIN. FOUND DAMAGED PORTION OF WALL NEAR THE FLOOR BY THE FRONT EXPOSED HANDSINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO SHIELD LIGHTS NEAR WALK IN COOLER AND TO MAINTAIN.
  9. Short Form Complaint

    0 infractions

  10. Complaint Re-Inspection

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • PENDING SEE Inspection #: 1326392 3/18/13.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PENDING SEE Inspection #: 1326392 3/18/13.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PENDING SEE Inspection #: 1326392 3/18/13.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PENDING SEE Inspection #: 1326392 3/18/13.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PENDING SEE Inspection #: 1326392 3/18/13.
  11. Complaint

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • THE PEST CONTROL LOG BOOK IS INCOMPLETE MUST PROVIDE COPIES OF THE CURRENT IDPH LICENSES,A MAP LOCATOR INDICATING ALL PEST CONTROL SERVICES PROVIDED FOR THIS FOOD ESTABLISHMENT. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (HAM AND CHEESE BAGELS,CHICKEN SALAD,TUNA MELTS, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GROUT ON FLOOR MISSING BETWEEN FLOOR TILES AT REAR AREA WHERE NOTED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS AT REAR OVER THE WALK-IN-COOLER IS NOT SHIELDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK,IF THE TURBO CHEF OVENS ARE MORE THAN 7.5 KILLOWATTS THE NECESSARY VENTILATION IS REQUIRED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE VISIBLE THERMOMETERS IN ALL REFRIGEERATION UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTERED CONDITIONS FROM INSIDE THE CLOSET NEAR THE CUSTOMER DINING AREA.
  12. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN/REPLACE STAINED AND PITTED CUTTING BOARD AT PREP STATION
    • 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. MUST CLEAN FLOORS UNDER AND BEHIND EQUIPMENT, IN CORNERS OF PREP AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE LONG STEAM CALIBRATED WORKING THERM. FOR TAKING FOOD TEMPS.
  13. Short Form Complaint

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE LABEL WITH FOOD NAME ON DRY FOOD CONTAINERS AT REAR.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. FOUND CLEANED UTENSILS AT FRONT AND REAR AREAS NOT PROPERLY STORED,INSTD. TO INVERT AT ALL TIMES. ALSO ELEVATE 6" OFF FLOORS. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
    • 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. FOUND DETERGENT AND SANITIZER DISPENSING HOSES AT 3COMP.SINKS SUBMERGED TO THE BOTTOM OF SINKS,INSTD. TO REDUCE THE LENGTHS. ALSO MUT REPLACE MISSING VENT COVERS ON HOODS AT FRONT AND REAR PREP AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWINGS NEEDS CLEANING:HOOD LINES AND WALLS WITH DUST BUILD UPS, INTERIOR OF ICE MACHINE,INTERIOR OF STORAGE CABINETS UNDER DISPLAY DONUTS AT FRONT,TABLES AND WINDOW BASETOPS IN DINING,EXPOSE HAND WASH SINK AT REAR PREP AREA, MOP SINK,WALK-IN COOLER FLOORS,VENT IN LADIES TOILET,HAND WASH SINK AND TOLET BOWL IN GENT'S TOILET.
    • 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. FLOORS IN GENT'S TOILET ROOM , SHUT OFF VALVE CLOSET ROOM, AND UNDER TABLES IN DINING ROOM NEEDS CLEANING. ALSO STANDING WATER ON FLOOR AT 3 COMPATMENT AREA NEED MOPPING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PIPE UNDER 3COMP. SINK LEAKING WATER ON FLOOR,INSTD. TO REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED LOADS OF TRASH[GABAGES]STACKED AT REAR AT WALK-IN COOLER E.CORNER,INSTD. MGNT. TO REMOVE AND OR CLEAN.
  14. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE LABEL WITH FOOD NAME ON DRY FOOD CONTAINERS AT REAR.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. FOUND CLEANED UTENSILS AT FRONT AND REAR AREAS NOT PROPERLY STORED,INSTD. TO INVERT AT ALL TIMES. ALSO ELEVATE 6" OFF FLOORS.
    • 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. FOUND DETERGENT AND SANITIZER DISPENSING HOSES AT 3COMP.SINKS SUBMERGED TO THE BOTTOM OF SINKS,INSTD. TO REDUCE THE LENGTHS. ALSO MUT REPLACE MISSING VENT COVERS ON HOODS AT FRONT AND REAR PREP AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWINGS NEEDS CLEANING:HOOD LINES AND WALLS WITH DUST BUILD UPS, INTERIOR OF ICE MACHINE,INTERIOR OF STORAGE CABINETS UNDER DISPLAY DONUTS AT FRONT,TABLES AND WINDOW BASETOPS IN DINING,EXPOSE HAND WASH SINK AT REAR PREP AREA, MOP SINK,WALK-IN COOLER FLOORS,VENT IN LADIES TOILET,HAND WASH SINK AND TOLET BOWL IN GENT'S TOILET.
    • 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. FLOORS IN GENT'S TOILET ROOM , SHUT OFF VALVE CLOSET ROOM, AND UNDER TABLES IN DINING ROOM NEEDS CLEANING. ALSO STANDING WATER ON FLOOR AT 3 COMPATMENT AREA NEED MOPPING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PIPE UNDER 3COMP. SINK LEAKING WATER ON FLOOR,INSTD. TO REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED LOADS OF TRASH[GABAGES]STACKED AT REAR AT WALK-IN COOLER E.CORNER,INSTD. MGNT. TO REMOVE AND OR CLEAN.

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