Dunkin Donuts Gets Conditional Pass on Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Found hand sink in front prep area without paper towels. Found rear hand sink without soap or paper towels (near 3 compartment sink). Instructed must provide hot/cold water, soap and paper towels at all hand sinks at all times. Operator provided during inspection. Found front hand sink not accessible (utensils inside sink). Advised hand sinks must be accessible to food prep areas at all times. Operator corrected during inspection. Critical violation 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

This violation was corrected during the inspection.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: No city of Chicago certified food manager on site while potentially hazardous foods being prepped and/or served (coffee drinks with milk, etc). Advised must have city of Chicago certified food manager on site at all times, with certification posted. Serious violation 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: No previous inspection summary report posted from report # 1588951, dated 11/30/15. Must post inspection summary report in plain view of customers. Instructed operator to post inspection summary report. Serious violation 7-41-010.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: The following previous minor violation from report # 1588951, dated 11/30/15 not corrected: #47 MUST PROVIDE FOOD HANDLER CERTIFICATES FOR REQUIRED FOOD HANDLER EMPLOYEES OR PROOF OF TRAINING. Serious violation 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Found deep groves in cutting boards in front prep area. Must resurface or replace. Must maintain same.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Found deep groves in cutting boards in front prep area. Must resurface or replace. Must maintain same.

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.