PASS W/ CONDITIONS
Risk 2 (Medium)
DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant
December 12, 2017
Canvass
License #2326970
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOOD I.E. EGGS, SAUSAGE, MILK, ETC. INSTRUCTED TO HAVE AT LEAST ONE CERTIFIED FOOD MANAGER ONSITE AT ALL TIMES WHILE SERVING POTENTIALLY HAZARDOUS FOOD. SERIOUS VIOLATION 7-38-012
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOOD I.E. EGGS, SAUSAGE, MILK, ETC. INSTRUCTED TO HAVE AT LEAST ONE CERTIFIED FOOD MANAGER ONSITE AT ALL TIMES WHILE SERVING POTENTIALLY HAZARDOUS FOOD. SERIOUS VIOLATION 7-38-012
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
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