DUNKIN DONUTS Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: DISH MACHINE ON PREMISES NOT ABLE TO PROPERLY WASH OR SANITIZE UTENSILS, POTS, DISHES WHILE DISHES WERE BEING WASHED. NO ATTACHED SOAP, RINSE AGENT OR SANITIZER. MANAGER UNCERTAIN IF MACHINE IS A CHEMICAL DISH MACHINE OR A HIGH TEMPERATURE SANITIZING MACHINE. MACHINE NOT REACHING A FINAL RINSE TEMPERATURE OF 180. BOTH WASH AND RINSE GAGES INOPERABLE AND MACHINE COOL TO THE TOUCH AFTER RUNNING ITS CYCLE AND WATER TEMPERATURE AT 70F. NO THREE COMPARTMENT SINK ON PREMISES. UNABLE TO WASH RINSE OR SANITIZE ON PREMISES. LICENSE SUSPENDED BY CDPH AT THIS TIME. CRITICAL CITATION ISSUED 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY OVER 20 MICE DROPPINGS THROUGHOUT BASEMENT DRY FOOD AND COOLER/FREEZER STORAGE ROOM. HOLES IN WALLS ALONG BASEBOARDS AND MISSING BASEBOARDS THROUGHOUT. MUST REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND SEAL ALL HOLES IN BASEBOARDS AND WALLS. MUST HAVE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR MICE. SERIOUS CITATION ISSUED 7-38-020.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 10-30-13 NOT CORRECTED. #32-MUST CLEAN COUNTERS AND SHELVES UNDER COUNTERS AND MAINTAIN. WIPE INTERIORS OF REFRIGERATION UNITS WHERE NEEDED.#34- CLEAN FLOORS AND FLOOR DRAINS UNDER, AROUND AND BEHIND KITCHEN EQUIPMENT.#35-WIPE DOWN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED. REPLACE STAINED CEILING TILE WHERE NEEDED IN REAR OF KITCHEN.#40- PROVIDE THERMOMETERS FOR REFRIGERATION UNITS WITHOUT THEM; MUST BE VISIBLE IN UNITS. SERIOUS CITATION ISSUED 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARD ON PREP COOLER IN POOR REPAIR WITH DEEP BLACKENED GROOVES. MUST REPLACE. MUST NOT USE PAPER AS LINER FOR SHELVING THROUGHOUT. MUST NOT USE PLASTIC JARS AS LEGS (PROPS) FOR LATTE MACHINE ON PREP TABLE.

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: INTERIOR ICE MACHINE BIN AND UPPER WATER RESERVOIR DIRTY WITH BROWNISH SLIMY SUBSTANCE. MUST CLEAN. INTERIOR AND EXTERIOR OF ALL COOLER AND FREEZERS THROUGHOUT, INCLUDING UNITS IN THE BASEMENT DIRTY WITH FOOD SPILLAGE. MUST CLEAN.

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: ALL FLOORS THROUGHOUT BASEMENT AND 1ST FLOOR FOOD PREP WITH EXCESSIVE DIRT, FOOD AND PAPER DEBRIS, BEHIND AND UNDER ALL COOLERS AND FREEZERS IN SAME AREAS. ALL STORED ITEMS MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE IN BASEMENT STORAGE AND 1ST FLOOR.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CRACKED LIGHT SHIELD IN BASEMENT DRY FOOD STORAGE AND MISSING LIGHT SHIELDS ABOVE THROUGHOUT PREP AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CRACKED LIGHT SHIELD IN BASEMENT DRY FOOD STORAGE AND MISSING LIGHT SHIELDS ABOVE THROUGHOUT PREP AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.