Dunkin Donut Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: COLD-HOLDING REFRIGERATION UNIT UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LESS AT TIME OF INSPECTION. INTERNAL TEMPERATURE BY MY THERMOMETER WAS 56F. REFRIGERATION UNIT MUST HAS BEEN TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE REFRIGERATION UNIT IS MAINTAINING A TEMPERATURE OF 40F OR LESS, INSTRUCTED TO CONTACT ME FOR A TAG REMOVAL. CRITICAL VIOLATION 7-38-005A

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: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES: FOUND 3 CONTAINERS OF EGGS AT 52.5F, 4 CONTAINERS OF SAUSAGE AT 53.0F, 2 CONTAINERS OF DELI MEAT AT 52.5F, AND 2 CONTAINERS OF TURKEY SAUSAGE AT 52.5F INSIDE OF THE COLD-HOLDING REFRIGERATION UNIT THAT WAS TAGGED. MANAGER VOLUNTARILY DISCARDED 10# OF FOOD WORTH $75. CRITICAL VIOLATION 7-38-005A

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER OR CERTIFICATE ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOOD I.E. EGGS, SAUSAGE, ETC. INSTRUCTED TO HAVE AT LEAST ONE CERTIFIED FOOD MANAGER ONSITE WITH THE CERTIFICATE CONSPICUOUSLY POSTED WHILE SERVING POTENTIALLY HAZAROUDS FOODS AT ALL TIMES. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER OR CERTIFICATE ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOOD I.E. EGGS, SAUSAGE, ETC. INSTRUCTED TO HAVE AT LEAST ONE CERTIFIED FOOD MANAGER ONSITE WITH THE CERTIFICATE CONSPICUOUSLY POSTED WHILE SERVING POTENTIALLY HAZAROUDS FOODS AT ALL TIMES. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.