FAIL
Risk 2 (Medium)
Dunkin Donuts Fails Health Inspection - Chicago Restaurant
March 1, 2016
Complaint
License #2184914
4
Total Violations
4
Critical
1
Corrected On Site
Violations Cited by Chicago Health Inspector
4
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD NOT BEING PROTECTED IN REAR STORAGE AREA, OPEN BAIT(MICE POSION)UNDER THE REAR FOOD STORAGE SHELF, INSTRUCTED TO REMOVE. ALL BAIT MUST BE INCLOSED.7-37-005A.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #18
CRITICAL
Violation Details
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 60 MICE DROPPINGS IN REAR STORAGE AREA AND BEHIND HOT WATER TANK.ALSO NO PEST CONTROL LOG BOOK ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE PEST CONTROL LOG BOOK, AND REMOVE ALL DROPPINGS/CLEAN AND SANITIZE AREAS. SERIOUS VIOLATION.
Why This Matters
Unprotected openings allow pest entry, leading to contamination of food and surfaces.
Food Code Requirement
Building openings must be protected against pest entry.
Specific Requirements
Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.
CDPH Food Code: Section 6-202.15, 6-501.111
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES AT THIS TIME, AND NO MANAGER ON PREMISES AT THIS TIME., INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-012a
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES AT THIS TIME, AND NO MANAGER ON PREMISES AT THIS TIME., INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-012a
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
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