BASKIN ROBBINS/ DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO ADEQUATE HOT RUNNING WATER ON PREMISES DURING INSPECTION. NOTED (3) EXPOSED HAND SINK AND WASHROOM HAND SINKS HOT RUNNING WATER TEMPERATURE OF 65.2F/64.6F/63.4F AND (2) 3 COMPARTMENT SINK HOT RUNNING WATER TEMPERATURE OF 67.4F/68.7F. MUST REPAIR. INSTRUCTED MANAGER TO PROVIDE WARM OR TEMPERED WASH AT 85F AT ALL HAND SINK AND MANUAL WASHING OF MULTI-USE UTENSIL AT 3 COMPARTMENT SINK AT 110F-120F. CORRECTED DURING INSPECTION. MANAGER ADJUSTED WATER TEMPERATURE OF HOT WATER HEATER, SERVICE TECHNICIAN ARRIVED ON SITE. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PREP AND COUNTER SHELVES WITH SOME SYRUP, DUST AND FOOD DEBRIS BEHIND FRONT SERVICE COUNTER.-------MUST CLEAN AND MAINTAIN EXTERIOR SURFACES OF COOKING EQUIPMENT/OVENS WITH EXCESSIVE DUST AND GREASE ACCUMULATION.

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: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS WITH DUST AND FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS IN FRONT, REAR PREP AND IN BASEMENT STORAGE AREA.-------MUST CLEAN AND MAINTAIN FLOOR DRAINS IN FRONT PREP AREA TO PREVENT PEST HARBORAGE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR DRAINPIPE WITH WATER LEAK UNDERNEATH EXPOSED HAND SINK IN FRONT PREP AREA (DUNKIN DONUT SIDE).

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO CLEAN AND REMOVE UNNCESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN BASEMENT STORAGE AREA TO PREVENT PEST HARBORAGE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NOTED ICE SCOOPS STORED ON TOP OF ICE MACHINE IN REAR PREP AREA. INSTRUCTED TO PROPERLY STORE IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NOTED ICE SCOOPS STORED ON TOP OF ICE MACHINE IN REAR PREP AREA. INSTRUCTED TO PROPERLY STORE IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.