DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FACILITIES (PREP COOLER) WITH POTENTIALLY HAZARDOUS FOODS INFRONT PREP AREA NOT MAINTAINING PROPER TEMPERATURE, WITH AN AIR TEMPERATURE OF 51.2F. INSTRUCTED MANAGER, COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. THE COOLER WAS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED TO FIX. WHEN REPAIRED, MUST FAX A REQUEST FOR REINSPECTION FORM TO 312-746-8040 OR EMAIL FORM TO CDPHFOOD@CITYOFCHICAGO.ORG TO ENSURE THAT THE SAID EQUIPMENT IS REPAIRED AND 'HELD FOR INSPECTION' TAG CAN BE REMOVED PRIOR TO USE. CRITICAL VIOLATION ISSUED 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 FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND SERVICE INSIDE PREP COOLER WITH AN AIR TEMPERATURE OF 51.2F. NOTED CREAM CHEESE INTERNAL TEMPERATURE OF 58.1F, 56.2F, 55.4F, 57.3F, TUNA AT 48.7F, 47.9F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $200.00, TOTAL WEIGHT 50LBS. CRITICAL VIOLATION ISSUED 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS INSIDE WALK-IN COOLER.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND OVEN (FOR BAKING BAGEL) WITHOUT PROPER VENTILATION HOOD. INSTRUCTED TO INSTALL HOOD OR PROVIDE DOCUMENTATION VERIFYING VENTILATION NOT NEEDED AT THE SAID EQUIPMENT.------------INSTRUCTED TO PROVIDE SUPPLY OF HOT AND COLD RUNNING WATER ABOVE COOLATA MACHINE (TOP LOADER) IN FRONT PREP AREA.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND OVEN (FOR BAKING BAGEL) WITHOUT PROPER VENTILATION HOOD. INSTRUCTED TO INSTALL HOOD OR PROVIDE DOCUMENTATION VERIFYING VENTILATION NOT NEEDED AT THE SAID EQUIPMENT.------------INSTRUCTED TO PROVIDE SUPPLY OF HOT AND COLD RUNNING WATER ABOVE COOLATA MACHINE (TOP LOADER) IN FRONT PREP AREA.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.