PASS W/ CONDITIONS
Risk 2 (Medium)
DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant
September 19, 2012
Canvass
License #15623
2
Total Violations
1
Critical
1
Major
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on September 19, 2012. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: ICE ARE NOT PROTECTED DURING STORAGE. ICE MACHINE NOT MAINTAINED. FOUND BLACK AND ORANGE SUBSTANCE ALONG THE PIPE WHERE THE WATER IS COMING FROM. TAGGED THE ICE MACHINE. INSTRUCTED NOT TO REMOVE THE TAG UNTIL IT'S CLEANED AND SANITIZED. CITATION ISSUED SERIOUS 7-38-005 (A).
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: ICE ARE NOT PROTECTED DURING STORAGE. ICE MACHINE NOT MAINTAINED. FOUND BLACK AND ORANGE SUBSTANCE ALONG THE PIPE WHERE THE WATER IS COMING FROM. TAGGED THE ICE MACHINE. INSTRUCTED NOT TO REMOVE THE TAG UNTIL IT'S CLEANED AND SANITIZED. CITATION ISSUED SERIOUS 7-38-005 (A).
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
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