DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND PREP COOLER UNIT NOT MAINTAINING ADEQUATE TEMPERATURE. PRESENT AIR TEMPERATURE: 48.6F TO 50F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT: COOKED SAUSAGE, EGGS, CREAM CHEESE ETC.)COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT" HELD FOR INSPECTION". CRITICAL VIOLATION:7-38-005(A)

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: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE PREP COOLER:70 EACH OF (1.25 OZ),OF VARIOUS KIND OF CREAM CHEESE AT TEMP OF 49.1F; COOKED SCRAMBLED EGGS A TEMP OF 46.6F; 35 EACH OF TUNA(2OZ) AT TEMP OF 50F TO 52F; COOKED SASAUGE AT TEMP OF 49.6F;FRESH SALMON AT TEMP OF 50.5F; VEGETARIAN BACON AT TEMP OF 49.5F TO 50.7F; FOOD DISCARDED AND DENATURED,POUND 7, VALUE 250. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: Poor hygienic practices. Observed employee behind the front counter cleaning under the finger nails and try to pull a hangnail; took food order from a customer, and handled money and registrar, and without washing hands handled ready to eat products( donuts). Hand washing procedure explained. critical violation: 7-38-010 (a)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED WALK-IN FREEZER DOOR NOT ABLE TO CLOSE DUE TO EXCESS ICE BUILD-UP, INSTRUCTED TO REMOVE ICE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED COLD WATER HANDLE AT WASHBOWL IN DINING AREA WITH A GREEN SLIME SUBSTANCE ,INSTRUCTED TO REMOVE HANDLE AND CLEAN IT.

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: OBSERVED STANDING WATER BETWEEN FLOOR TILES,INSTRUCTED TO RE GROUT FLOOR BY AND UNDER THE THREE COMPARTMENT SINKS,ALSO BY THE MOP SINK. RAW WOOD BASE BEHIND THE FRONT COUNTER IN POOR REPAIR AND DIRTY WITH A BUILD-UP OF GRIMES, INSTRUCTED TO PROVIDE A SMOOTH, CLEANABLE AND NON- ABSORBENT MATERIAL. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER THE COUNTERS,UNDER SHELVES, ALONG BASEBOARD WALLS AND CORNERS(DEBRIS, GRIMES AND BUILD DUST).

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE DIRTY AND BROKEN CAULKING AROUND EXPOSED HAND SINK BY THE YOGURT MACHINE,AND MOP SINK.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE DIRTY AND BROKEN CAULKING AROUND EXPOSED HAND SINK BY THE YOGURT MACHINE,AND MOP SINK.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.