PASS W/ CONDITIONS
Risk 2 (Medium)
DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant
November 8, 2011
Short Form Complaint
License #1273761
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER AT THE TIME OF INSPECTION. ONE CITY OF CHICAGO CERTIIFICATE POSTED ON THE WALL AND ONE RECEIPT STATING ENROLLMENT OF SANITATION CLASS POSTED ALSO BUT THE SAID TWO -PERSONS ARE NOT ON SITE. INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS FLATBREAD SANDWICHES WITH OMELETTE, TURKEY,HAM,ICE CREAM ETC. SANOBAR BANGLORIA MANAGER WHO WAS ENROLLED SHOWED UP ON SITE AFTER 25 MINUTES.CITATION ISSUED SERIOUS
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER AT THE TIME OF INSPECTION. ONE CITY OF CHICAGO CERTIIFICATE POSTED ON THE WALL AND ONE RECEIPT STATING ENROLLMENT OF SANITATION CLASS POSTED ALSO BUT THE SAID TWO -PERSONS ARE NOT ON SITE. INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS FLATBREAD SANDWICHES WITH OMELETTE, TURKEY,HAM,ICE CREAM ETC. SANOBAR BANGLORIA MANAGER WHO WAS ENROLLED SHOWED UP ON SITE AFTER 25 MINUTES.CITATION ISSUED SERIOUS
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection