DUNKIN DONUTS Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINER.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER #6,DAMAGED SPLASH GUARD AT HAND SINK NEAR REAR PREP TABLE.MUST PROVIDE A SPLASH GUARD AT HAND SINK NEAR 3- COMP SINK.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DEBRIS FROM LOWER CABINETS AT FRONT 3- COMP SINK,DIPPING WELL,INTERIOR OF COLD HOLDING UNIT,WINDOW SILLS,ALL PREP COOLERS AND SALES FLOOR REACH IN FREEZER,COUNTER TOPS,INTERIOR AND EXTERIOR OF ICE MACHINE,PREP TABLES,ROLLING CARTS,OVEN,ALL STORAGE SHELVES AT SERVICE COUNTER AND STORAGE ,WALK IN COOLER SHELVING UNITS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES AND DINING AREA,WALK IN COOLER,FLOOR DRAINS.MUST REPAIR OR REPLACE LOOSE FLOOR TRIM AT ENTRY TO WALK IN COOLER.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN FOOD DEBRIS FROM WALLS IN PREP AND DINING AREAS,DUST BUILD UP ON VENTILATION VENTS,LIGHT FIXTURES AND CEILING TILES IN DINING AREA ,WALK IN COOLER VENTILATION VENT.MUST REPAIR OR REPLACE STAINED CEILING TILES NEAR TOILET ROOMS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS IN FRONT PREP AREA,OVER TEA & HOT CHOCOLATE MACHINE AND REAR DISH WASHING AREA AND ADEQUATE LIGHTING IN REAR STORAGE AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS IN FRONT PREP AREA,OVER TEA & HOT CHOCOLATE MACHINE AND REAR DISH WASHING AREA AND ADEQUATE LIGHTING IN REAR STORAGE AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.