Dunkin Donuts Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING DISPLAY,SERIOUS VIOLATION,CITATION ISSUED,FOUND BAGEL,DONUTS ON DISPLAY NOT PROTECTED FROM DUST,EMPLOYEE WAS SWEEPING THE FLOOR , DUST AND DIRT FROM THE FLOOR TOUCHED THE FOOD AT THE BOTTOM ON DISPLAY SHELVES-UNENCLOSED-,INSTRUCTED MUST THROW AWAY THE BAGEL AND DONUTS ,MUST COVER FOOD OR TRANSFER FOOD WHILE SWEEPING THE FLOOR

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. CERTIFIED MANAGER NOT ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED AND NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE,MANAGER ARRIVED AFTER 1 HOUR BUT WITHOUT THE ORIGINAL FOOD SANITATION CERTIFICATE,SERIOUS VIOLATION,CITATION ISSUED,INSTRUCTED MUST HAVE THE ORIGINAL CERTIFICATE AND MANAGER MUST BE AT THE RESTAURANT AT ALL TIMES,INSTRUCTED TO HAVE ADDITIONAL PERSON ENROLL IN FOOD SANITATION CLASS

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE 1 DRAIN STOPPER AT 3 COMPARTMENT SINK

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR IN PREP AREA UNCLEAN,MUST CLEAN AND MAINTAIN

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR IN PREP AREA UNCLEAN,MUST CLEAN AND MAINTAIN

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.