PASS W/ CONDITIONS
Risk 2 (Medium)
DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant
March 13, 2019
Complaint
License #2536562
6
Total Violations
2
Critical
4
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on March 13, 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 6 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
6
Violation #3
CRITICAL
Violation Details
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010,NO CITATION ISSUED.
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 #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: NO THERMOMETER INSIDE THE REFRIGERATION UNIT UNDERNEATH THE COOLATA FROZEN DESSERT UNIT.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE THERMOMETER INSIDE THE REFRIGERATION UNITS.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
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 #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKETS AT THE FOLLOWING REFRIGERATION UNITS UNDERNEATH THE COOLATA FROZEN DESSERT,UNDERNEATH THE LATTE COFFEE UNIT.INSTRUCTED TO REPLACE TORN GASKETS FOR REFRIGERATION UNITS AND TO MAINTAIN.
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 #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: FOUND NO HOT RUNNING WATER AT DISH WASHING 3 COMPARTMENT SINK AND HAND WASHING SINK. MUST PROVIDE HOT WATER CONTINUOUSLY. INSTRUCTED TO REPAIR AND MAINTAIN WATER TEMPERATURE OVER 110F AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED PLUMBING SERVICE.HOT WATER WAS RESTORED TO 110F AT HAND WASHING SINK AND 120F AT DISH WASHING 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030, (C) CITATION ISSUED.
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: FOUND NO HOT RUNNING WATER AT DISH WASHING 3 COMPARTMENT SINK AND HAND WASHING SINK. MUST PROVIDE HOT WATER CONTINUOUSLY. INSTRUCTED TO REPAIR AND MAINTAIN WATER TEMPERATURE OVER 110F AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED PLUMBING SERVICE.HOT WATER WAS RESTORED TO 110F AT HAND WASHING SINK AND 120F AT DISH WASHING 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030, (C) CITATION ISSUED.
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
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