PASS W/ CONDITIONS
Risk 2 (Medium)
DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 24, 2016
Complaint
License #2427651
4
Total Violations
1
Critical
2
Major
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on June 24, 2016. The inspection type was "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 4 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #6
CRITICAL
Violation Details
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER PREPARING CUSTOMERS FOOD ORDERS ,(WITH GLOVES ON)DROP A LID FROM PREP COOLER ON THE FLOOR ,PICK THE LID UP,( I WATCH HIS GLOVES TOUCH FLOOR), FROM THE FLOOR.FOOD HANDLER TOOK GLOVES OFF AND PUT ANOTHER PAIR OF GLOVES ON PROCEEDED TO FINISH FOOD ORDER WITHOUT WASHING HANDS FIRST. INSTRUCTED MANAGER TO STOP EMPLOYEE TO WASH HIS HANDS,CDI. DISCUSSED WITH MANAGER THAT FOOD HANDLER MUST WASH HANDS AFTER EACH ACTIVITY THAT RESULT IN HAND,(GLOVE) CONTAMINATION PRIOR TO HANDLING FOOD.CRITICAL VIOLATION 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 #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: EMPLOYEES USING SMALL COUNTER IN BASEMENT TAHTS ALSO USE TO STORE OFFICE SUPPLIES, PRINTER.NO ADDITIONAL PREP TABLE FOR BASEMENT PREP AREA.MUST INSTALL.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DUNKIN DONUT CUSTUME AND DRY STORAGE ON BOXES ON FLOOR.MUST INSTALL ADDITONAL SHELVING TO ELEVATE AT LEAST 6-INCHES OFF FLOOR.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DUNKIN DONUT CUSTUME AND DRY STORAGE ON BOXES ON FLOOR.MUST INSTALL ADDITONAL SHELVING TO ELEVATE AT LEAST 6-INCHES OFF FLOOR.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
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