PASS W/ CONDITIONS
Risk 2 (Medium)
Dunkin Donuts Gets Conditional Pass on Health Inspection - Chicago Restaurant
December 10, 2013
Canvass
License #1986419
2
Total Violations
1
Critical
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on December 10, 2013. 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 #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO CERTIFICATE OR MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. EGGS, HAM, DAIRY, ETC.) INSTRUCTED TO HAVE BOTH ON SITE (ORIGINAL CERTIFICATES POSTED IN PLAIN VIEWING OF CUSTOMERS) AT ALL TIMES. SERIOUS VIOLATION 7-38-012
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: FOUND NO CITY OF CHICAGO CERTIFICATE OR MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. EGGS, HAM, DAIRY, ETC.) INSTRUCTED TO HAVE BOTH ON SITE (ORIGINAL CERTIFICATES POSTED IN PLAIN VIEWING OF CUSTOMERS) AT ALL TIMES. SERIOUS VIOLATION 7-38-012
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