PASS W/ CONDITIONS
Risk 2 (Medium)
DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 29, 2017
Complaint
License #2179289
3
Total Violations
2
Critical
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on June 29, 2017. 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 3 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #2
CRITICAL
Violation Details
FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP COOLER IN USE, UNABLE TO MAINTAIN PROPER TEMPERATURE, 44.9F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO REPAIR AND BE ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. VIOLATION 7-38-005A CRITICAL.
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER: BREADED CHICKEN AT 50.5F, SAUSAGE AT 47.9F, EGG PATTIES AT 48.1F, STEAK 49.0F, CHEESE AT 47.9F. VEGETABLE EGG WHITE PATTIES AT 46.2F. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED. APPROX 20LBS. $200 VALUE. VIOLATION 7-38-005A CRITICAL.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER: BREADED CHICKEN AT 50.5F, SAUSAGE AT 47.9F, EGG PATTIES AT 48.1F, STEAK 49.0F, CHEESE AT 47.9F. VEGETABLE EGG WHITE PATTIES AT 46.2F. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED. APPROX 20LBS. $200 VALUE. VIOLATION 7-38-005A CRITICAL.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
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