DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FACILITIES (PREP COOLER) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE REQUIREMENT WITH AN AIR TEMPERATURE OF 48.7F AND WITH EXCESSIVE ICE ACCUMULATION INSIDE OF THE SAID COOLER. INSTRUCTED TO FIX. COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. PREP COOLER WAS TAGGED 'HELD FOR INSPECTION". INSTRUCTED NOT TO USE. CRITICAL VIOLATION 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 NOT MAINTAINING PROPER TEMPERATURE DURING STORAGE INSIDE PREP COOLER (WITH AN AIR TEMPERATURE OF 48.7F) IN FRONT PREP AREA. NOTED CREAM CHEESE INTERNAL TEMPERATURE OF 48.1F, 46.7F, 47.7F, 46.9F, SLICED TURKEY AT 51.2F, COOKED EGGS AT 57.8F. 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. APPROXIMATE TOTAL AMOUNT OF 7 LBS. AND APPROXIMATE TOTAL VALUE OF $180.00. CRITICAL VIOLATION 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN AND RE CAULK WORN OUT CAULKING AROUND EXPOSED HAND SINK (NEXT TO ICE MACHINE) IN REAR PREP AREA AND CAULKING IN BETWEEN ICE CREAM DISPLAY UNIT IN FRONT PREP AREA (BASKIN ROBBINS SIDE).--------MUST CLEAN AND MAINTAIN FAUCETS AT (2) 3 COMPARTMENT SINK WITH EXCESSIVE LIME ACCUMULATION.-------MUST REPLACE ICE SCOOP WITH BROKEN/MISSING HANDLE IN FRONT PREP (BASKIN ROBBINS SIDE).

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS WITH SYRUP AND DRIED FOOD DEBRIS, COUNTER TOP UNDERNEATH HEATING EQUIPMENT, PREP AND STORAGE SHELVES THROUGHOUT, INTERIOR SURFACES OF ICE MACHINE, BREAD RACKS, OVEN SHELF.

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 ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT FRONT AND REAR PREP AREA.---------MUST REMOVE POOLED WATER UNDERNEATH ICE MACHINE IN REAR PREP AREA.

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: INSTRUCTED TO REPAIR SLOW DRAINING EXPOSED HAND SINK IN FRONT PREP AREA (DUNKIN DONUT SIDE).--------MUST FIX LEAKY FAUCET NECK AT 3 COMPARTMENT SINK IN FRONT (BASKIN ROBBINS SIDE) AND IN REAR 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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.