PASS W/ CONDITIONS
Risk 2 (Medium)
DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant
February 19, 2019
Complaint
License #1820926
8
Total Violations
3
Critical
5
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on February 19, 2019. 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 8 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
8
Violation #2
CRITICAL
Violation Details
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED MANAGER ONSITE DURING THE INSPECTION WITH A VALID OR POSTED CITY OF CHICAGO SANITATION LICENSE, WHILE TCS FOODS, EGGS, DELI MEATS, ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
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 #8
CRITICAL
Violation Details
HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVE EMPLOYEES WASHING THEIR HANDS IN THE 1-COMP PREP SINK. HANDS MUST BE WASHED IN THE HAND SINK ONLY, AND NOT IN THE SINK FOR FOOD PREP OR WARE WASHING. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SINK IN PREP AREA BLOCKED BY EQUIPMENT AND EMPLOYEE COATS. INSTRUCTED THAT THE HAND SINK MUST BE MAINTAINED AND ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #40
MINOR
Violation Details
PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE HANDEL FOOD OR BEVERAGES. INSTRUCTED TO WEAR RESTRAINTS AT ALL TIMES AND MAINTAIN,
Why This Matters
Poor personal hygiene transfers contaminants to food.
Food Code Requirement
Food handlers must maintain personal cleanliness.
Specific Requirements
Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.
CDPH Food Code: Section 2-303.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST DISCONTINUE USING SODA & MILK CRATES FOR FOOD & EQUIPMENT STORAGE RACKS, INSTRUCTED TO PROVIDE THE PROPER RACKS FOR FOOD & EQUIPMENT STORAGE AND MAIN TAN .
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #49
MINOR
Violation Details
NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST DETAIL CLEAN INTERIOR & EXTERIOR OF TOASTER OVEN IN PREP AREA, INSTRUCTED TO MAINTAIN.
Why This Matters
Accumulated soil attracts pests and harbors bacteria.
Food Code Requirement
All surfaces must be kept clean.
Specific Requirements
Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.
CDPH Food Code: Section 4-601.11, 4-602.13
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST DETAIL CLEAN FLOORS, EXCESSIVE DIRT ACCUMULATION THROUGHOUT PREP AREA UNDER HEAVY EQUIPMENT, INSTRUCTED TO MAINTAIN.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST DETAIL CLEAN FLOORS, EXCESSIVE DIRT ACCUMULATION THROUGHOUT PREP AREA UNDER HEAVY EQUIPMENT, INSTRUCTED TO MAINTAIN.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
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