DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF REACH IN PREP COOLER.AIR TEMPERATURE IN TOP DRAWER OF COOLER-48.7F AND LOWER AREA OF SAME COOLER SLIGHTLY WARMER MAINTAINED AT 50.1F. MUST NOT USE COOLER.MUST USE ADDITIONAL COOLER ON PREMISES THATS 40.0F OR BELOW,-CDI. COOLER WILL BE TAGGED HELD FOR INSPECTION.MUST CONTACT CDPH FOR TAG REMOVAL TO USE UNIT.CRITICAL VIOLATION ISSUED 7-38-005A

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 MAINTAINED AT IMPROPER TEMPERATURES INSIDE PREP COOLER.APPROX 3LBS BREADED CHICKEN BREAST-49.6F,2LBS EGG WHITE OMLETTE-50.1F,3LBS-STEAK-48.7F, 1LB-TURKEY BREAKFAST PATTY-49.1F 1/2 LB,DELI HAM 52.1F, 1-LB-DELI TURKEY-50.0F, 2LBS-PORK SAUSAGE-48.1F.ALL FOODS REMOVED AND DISCARDED BY MANAGERS APPROX COST $75.00 /12.50 LBS. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES INSIDE PREP COOLER.APPROX 3LBS BREADED CHICKEN BREAST-49.6F,2LBS EGG WHITE OMLETTE-50.1F,3LBS-STEAK-48.7F, 1LB-TURKEY BREAKFAST PATTY-49.1F 1/2 LB,DELI HAM 52.1F, 1-LB-DELI TURKEY-50.0F, 2LBS-PORK SAUSAGE-48.1F.ALL FOODS REMOVED AND DISCARDED BY MANAGERS APPROX COST $75.00 /12.50 LBS. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 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.