DUNKIN DONUTS Fails Health Inspection - Chicago Restaurant

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: DURING INPSECTION FILLED MIDDLE NCOMPARTMENT OF 3-COMP SINK WITH WATER. LET THE WATER DRAIN AND IT BACKFLOWED AND SPILLED OVER ONTO THE KITCHEN FLOOR. EXTREMELY SLOW DRAINING. PLUMBER WAS CALLED AT 1249PM.PLUMBER ARRIVED ON PREMISES AT 100PM CORRECTING THE PROBLEM. PLUMBER CLEANED OUT THE GREASE TRAP BOX AND THE 3-COMP SINK IS NOW DRAINING PROPERLY WITHOUT ANY BACKFLOW. CORRECTED AT 200PM ON 11/19/2013.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

This violation was corrected during the inspection.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: DURING INSPECTION OBSERVED APPROXIMATELY 30 SMALL FLIES ON PREMISES ON THE WALL IN THE CUSTOMER SITTING AREA. MUST CLEAN AND SANITIZE AFFECTED AREAS. RECOMMEND PEST CONTROL PROVIDED SERVICE PRIOR TO 11/26/2013

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: DURING INSPECTION THERE IS WAS NO CITY OF CHICAGO FOOD SERVICE MANAGER PRESENT OR POSTED. THERE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER PRESENT AND POSTED WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED, PREPARED OR COOKED. CERTIFIED MANAGER ARRIVED AT 1250PM GUL BANO.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTEIOR PANEL OF ICE MACHINE TO REMOVE SLIGHT GRAYISH BUILD-UP.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTEIOR PANEL OF ICE MACHINE TO REMOVE SLIGHT GRAYISH BUILD-UP.

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.