DUNKIN DONUTS Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE 4 DOOR PREP COOLER WITH AN INTERNAL TEMPERATURE OF 48.8F WITH POTENTIALLY HAZARDOUS FOODS INSIDE (CHICKEN, SAUSAGE, EGGS, SLICED CHEESE, CREAM CHEESE AND CHICKEN SALAD). INSTRUCTED TO PROVIDE ALL COOLERS WITH AN INTERNAL TEMPERATURE OF 40.0F OR BELOW. EQUIPMENT IS TAGGED HELD FOR INSPECTION. 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: OBSERVED A 4 DOOR PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS INSIDE AT IMPROPER TEMPERATURES (15LBS OF EGGS AT 49.2F-50.6F, 1LB OF CHICKEN SALAD AT 51.3F, 5LBS OF SAUSAGE AT 48.0F, 8LBS OF CREAM CHEESE AT 47.7F, 1LB OF SLICED CHEESE AT 49.1F, 3LBS OF CHICKEN PATTIES AT 48.7, 1/2LB OF HAM AT 50.2F, 1/2LB OF TURKEY AT 49.9F AND 1/2LB OF STEAK AT 49.8F). INSTRUCTED TO PROVIDE ALL COLD POTENTIALLY HAZARDOUS FOOD ITEMS AT 40.0F OR BELOW. MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 34 1/2LBS OF FOOD VALUED AT APPROXIMATELY $70. 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED THE RESTROOM TOILET NOT FLUSHING. INSTRUCTED TO REPAIR AND MAINTAIN ALL TOILETS. SERIOUS VIOLATION 7-38-030

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THE CONTAINER OF LIQUID SUGAR ON THE COUNTER LEAKING. INSTRUCTED TO MAINTAIN ALL EQUIPMENT.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR UNDER THE EQUIPMENT WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.

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: OBSERVED THE FLOOR UNDER THE EQUIPMENT WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.

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.