Dunkin Donuts Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE ICE MACHINE. NOTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE NOT CLEAN WITH VISIBLE PINK AND BLACK MOLD LIKE SUBSTANCE INSIDE. INSTRUCTED TO EMPTY THE SAID ICE MACHINE, CLEAN, WASH, RINSE AND SANITIZE THE AFFECTED AREAS AND MAINTAIN. SERIOUS VIOLATION ISSUED 7-38-005 (A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: FOUND CURRENT FOOD INSPECTION SUMMARY REPORT NOT POSTED (06-24-2014). INSTRUCTED MANAGER, A CURRENT FOOD INSPECTION SUMMARY REPORT MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION ISSUED 7-42-010(B)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF COOLERS, FREEZER, COUNTER AND STORAGE SHELVES,

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT PREP AREA ESPECIALLY ALONG THE WALLS AND IN ALL CORNERS (STICKY WITH FOOD DEBRIS).

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS THROUGHOUT PREP AND STORAGE AREA OR REPAINT.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS THROUGHOUT PREP AND STORAGE AREA OR REPAINT.

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.