DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE. FOUND ON DOOR STAND UP COOLER AIR TEMP AT 52.5F, INSTRUCTED TO KEEP ALL COOLERS TEMPERATURE AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005(A). COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOVAL REQUEST.

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: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE, FOUND 20LBS OF PACKAGED CREAM CHEESE AT 51.2F, 10 LBS OF SAUASAGE AT 51.3, ITEMS WERE STORED IN SAID COOLER. INSTRUCTED TO KEEP AT 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $100. CRITICAL CITATION ISSUED 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE, FOUND 20LBS OF PACKAGED CREAM CHEESE AT 51.2F, 10 LBS OF SAUASAGE AT 51.3, ITEMS WERE STORED IN SAID COOLER. INSTRUCTED TO KEEP AT 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $100. CRITICAL CITATION ISSUED 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.