BASKIN ROBBINS Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND WALK IN COOLER (#4) ON THE 2ND FL NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER. AIR TEMPERATURE PER MY THERMOMETER, 51.9F, OUTSIDE THERMOMETER READ 56F AND TIME/TEMPERATURE LOG ON PREMISES SHOW A TEMPERATURE OF 52.2F WAS TAKEN AT 6AM. INSTRUCTED TO HAVE UNIT FIXED, UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY THE CDPH. ONCE READY FOR REINSPECTION MUST FAX A LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG. CRITICAL VIOLATION 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS (ROAST BEEF, CHEESE AND CREAM CHEESE)BEING STORED IN THE ABOVE WALK IN COOLER AT IMPROPER TEMPERATURES. TEMPERATURES RANGED FROM 51.2F-51.8F. A COMBINED WEIGHT OF 273LBS. VALUED AT $417. ALL ITEMS WERE DISCARDED, INSTRUCTED TO KEEP COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A) FOUND MILK STORED IN THE ABOVE COOLER AT IMROPER TEMPERATURES. TEMPS. RANGED FROM 52.8F-53.2F. ITEMS WERE TAGGED AND CAN NOT BE USED/SOLD. 36 GAL. OF WHOLE MILK, 93 1/2 GAL. OF CREAMER, 8 CASES OF NESQUIK AND 4 CASES OF 2% (16FL OZ)MILK. ITEMS VALUED AT $529.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND LIVE SMALL FLIES ON THE PREMISES, 15 IN THE REAR PREP AREA 1ST FL AND 35 ON THE 2ND FL PREP. INSTRUCTED TO ELIMINATE SMALL FLIES, CLEAN AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST SAND OR REPLACE CUTTING BOARD IN PREP AREA WITH DEEP, DARK GROOVES.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF 3-COMP. SINK, INTERIOR OF ICE MACHINE AND USED/UNUSED COOKING EQUIPMENT 1ST AND 2ND FL.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT THROUGH OUT.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND MAINTAIN WALLS AND CEILING TILES THROUGHOUT REAR AND 2ND FL PREP AREAS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE A LIGHT SHIELD TO WALK IN COOLER #4 ON THE 2ND FL.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE A LIGHT SHIELD TO WALK IN COOLER #4 ON THE 2ND FL.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.