PASS W/ CONDITIONS
Risk 2 (Medium)
DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant
December 11, 2015
Short Form Complaint
License #1820926
2
Total Violations
1
Critical
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on December 11, 2015. The inspection type was "Short Form Complaint" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #6
CRITICAL
Violation Details
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS. NOTED ONE FOOD HANLDER TOUCH THE GARBAGE CAN AND CONTINUE TO PREPARE FOOD WITHOUT WASHING HANDS AND CHANGING GLOVES. NOTED ANOTHER FOOD HANDLER HANDLING MONEY AT THE REGISTER THEN PREPARING DRINKS WITHOUT WASHING HANDS. ADVISED MANAGER ON PROPER HAND WASHING BETWEEN TASKS. CRITICAL CITATION ISSUED 7-38-010A
Why This Matters
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Food Code Requirement
Proper handwashing and no bare hand contact with ready-to-eat foods.
Specific Requirements
Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.
CDPH Food Code: Section 2-301.11, 2-301.12, 2-301.14
Violation #6
CRITICAL
Violation Details
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS. NOTED ONE FOOD HANLDER TOUCH THE GARBAGE CAN AND CONTINUE TO PREPARE FOOD WITHOUT WASHING HANDS AND CHANGING GLOVES. NOTED ANOTHER FOOD HANDLER HANDLING MONEY AT THE REGISTER THEN PREPARING DRINKS WITHOUT WASHING HANDS. ADVISED MANAGER ON PROPER HAND WASHING BETWEEN TASKS. CRITICAL CITATION ISSUED 7-38-010A
Why This Matters
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Food Code Requirement
Proper handwashing and no bare hand contact with ready-to-eat foods.
Specific Requirements
Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.
CDPH Food Code: Section 2-301.11, 2-301.12, 2-301.14
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection