DUNKIN DONUTS Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE HANDLING NON-FOOD PRODUCTS SUCH AS: WIPING HANDWASHING SINK(BY PREP COOLER),WIPING CUTTING BOARD,RE-ORGANIZE SHELVES ETC THAN WITHOUT HAND WASHING GLOVED HANDS AND RETURNED TO HER STATION AND HANDLED FOOD FOR CUSTOMERS. INFORMATION GIVEN ON HAND WASHING AND GLOVE PROCEDURE. FIELD MANAGER SOLVED ISSUED.OBSERVED EMPLOYEE WASHING HAND AS NEEDED TO MINIMIZE SOURCE OF CONTAMINATION. PRIORITY VIOLATION:7-38-010,CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS PROVIDED AT STAFF WASHROOM. UPON MY REQUEST PAPER TOWELS PROVIDED AT SAID WASHROOM BY FIELD MANAGER. PRIORITY FOUNDATION 7-38-030(C),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: NOTED BEGINNING OF MINERAL INSIDE THE ICE MACHINE WATER RESERVOIR, INSTRUCTED TO CLEAN AND MAINTAIN

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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE PREP COOLER:1 CONTAINER OF CREAM CHEESE AT TEMP OF 61.9F;COOKED SAUSAGE PATTIES AT TEMP OF 61.7F;YELLOW CHEESE AT TEMP OF 61.9F; 10 EACH OF 2oz GARDEN VEGGIE CREAM CHEESE AT TEMP OF 63.7F; 10 EACH OF 2oz REGULAR CREAM CHEESE AT TEMP OF 63.7F; APROX 20 EACH 1oz OF CREAM AT TEMP OF 59.7F,COOKED EGGS A TEM OF 62F; AT REACH-IN COOLER FOUND WHOLE MILK AT TEMP OF 46.5F TO 47.7.MILK TEMPERATURE WAS TAKEN ALSO WITH THEIR OWN THERMOMETER. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED BY EMPLOYEE. POUNDS 10 AND VALUE 100. 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: IMPROPER TEMPERATURE OF AIR PREP COOLER: 61F TO 62F, TCS FOODS WERE STORED INSIDE SAID UNIT:CREAM CHEESE,COOKED EGGS,SAUSAGE, ETC.COOLER MUST MAINTAIN TEMP OF 41F AND BELOW. TAGGED UNIT HELD FOR INSPECTION " DO NOT USE". 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TWO HOLES AT WASH COMPARTMENT SINK WHICH IS LEAKING ON FLOOR,INSTRUCTED TO REPAIR WITH NON-RUST MATERIALS.SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT SURFACE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MILK CRATES USED FOR ELEVATION MUST BE REPLACED WITH RAISED SHELVES 6" FROM FLOOR.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: TORN RUBBER GASKET INSIDE THE REACH-IN COOLER,INSTRUCTED TO REPAIR

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: DRAIN PIPE AT THREE COMPARTMENT SINK IS LEAKING,INSTRUCTED TO REPAIR

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: LID IS NEEDED AT RECEPTACLES INSIDE THE STAFF WASHROOM

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: DEBRIS ON FLOOR UNDER SHELVES THROUGHOUT THE REAR STORAGE AREA.CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: DEBRIS ON FLOOR UNDER SHELVES THROUGHOUT THE REAR STORAGE AREA.CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.