DUNKIN DONUTS Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED COOKED EGGS IN THE HOT HOLDING UNIT AT AN IMPROPER TEMPERATURE OF 132 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS HOT FOODS AT 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT THE START OF THE INSPECTION AND NO CITY OF CHICAGO FOOD SERVICE MANGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (SAUSAGE,EGGS,ETC) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: DISH WASHING FACILITIES NOT PROPERLY INSTALLED/CONSTRUCTED. OBSERVED EMPLOYEES IMPROPERLY RINSING MILK AND COFFEE GROUNDS INTO THE EMPLOYEE HAND WASHING SINK. NO SINK HAS BEEN PROVIDED ON SITE TO PROPERLY PRERINSE AND SCRAP MULTI USE UTENSILS PRIOR TO BEING WASHED, RINSED AND SANITIZED IN THE DISH MACHINE. MUST PROPERLY INSTALL A SINK THAT CAN BE USED TO PRERINSE AND SCRAP MULTI USE DISHES. SERIOUS CITATION ISSUED 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE. MUST ALSO DETAIL CLEAN THE INTERIOR AND EXTERIOR OF COOLERS, DETAIL CLEAN PREP SURFACES, COUNTER TOPS AND ALL EQUIPMENT. ALSO DETAIL CLEAN WALLS WHERE NEEDED IN THE PREP AREA.

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: MUST DETAIL CLEAN THE FLOORS THROUGHOUT THE PREP AREA AND KEEP DRY. MUST ALSO CLEAN FLOORS IN BASEMENT STORAGE AREAS UNDER SHELVING AND BEHIND REACH IN COOLERS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN THE FLOORS THROUGHOUT THE PREP AREA AND KEEP DRY. MUST ALSO CLEAN FLOORS IN BASEMENT STORAGE AREAS UNDER SHELVING AND BEHIND REACH IN COOLERS.

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.