DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE AN MPLOYEE HEALTH POLICY PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN UP POLICY AND CLEAN UP KIT ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP POLICY/KIT. PRIORITY FOUNDATION VIOLATION-7-38-005 NO CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED FOOD AT INADEQUATE COLD TEMPERATURES THEY ARE EGGS 56 F,SAUSAGE 56 F,BACON 56 F,HAM 56 F AND CREAM CHEESE 56 F.TOTAL AMOUNT OF FOOD VOLUNTARILY DESTROYED WAS 43 LBS AT $200.00 WAS PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED SERVICE PREP COOLER HOLDING FOOD AT 56 F.FOOD WERE EGGS, SAUSAGE,BACON AND CREAM CHEESE.TAGGED COOLER. PRIORITY VIOLATION-7-38-005 CITATION ISSUED

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: COULD NOT LOCATE BACK FLOW DEVICES AT COFFEE OR ICE MACHINE.INSTRUCTED MANAGEMENT TO INSTALL OR LOCATE BACK FLOW DEVICES AND SHOW THEM BY NEXT INSPECTION. CORE VIOLATION

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: COULD NOT LOCATE BACK FLOW DEVICES AT COFFEE OR ICE MACHINE.INSTRUCTED MANAGEMENT TO INSTALL OR LOCATE BACK FLOW DEVICES AND SHOW THEM BY NEXT INSPECTION. CORE VIOLATION

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.