DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-204.11A. a handwashing sink shall be located convenient use by employees in warewashing areas. NO HANDSINK LOCATED IN REAR WAREWASHING AREA. INSTD TO PROVIDE WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND SOAP AT HANDSINK IN FRONT PREP AREA. INSTD TO PROVIDE AT ALL TIMES. ALSO COFFEE BEANS AND SOILED CLOTH IN BASIN OF SINK. INSTD TO MAINTAIN BASIN CLEAR AND CLEAN AT ALL TIMES. HANDSINK IS FOR HANDWASHING ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030C. CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF MACHINE PANEL WITH EXCESSIVE BLACK SLIME ACCUMULATION AROUND CHUTE. ICE IS USED FOR HUMAN CONSUMPTION. INSTD TO DISPOSE OF ICE, CLEAN AND SANITIZE MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED ON STORAGE SHELVES USED FOR FOOD, DRY STORAGE, ETC. INSTD TO STORE IN DESIGNATED AREA.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY INBETWEEN USES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY INBETWEEN USES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.