PASS W/ CONDITIONS
Risk 2 (Medium)
DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant
March 12, 2020
Canvass
License #2574934
2
Total Violations
1
Critical
1
Major
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on March 12, 2020. The inspection type was "Canvass" 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 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOOD INSIDE REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES. 7 POUNDS CREAM CHEESE AT 58.0F, 3 POUNDS COOKED EGGS AT 56.3F, 3 POUNDS AMERICAN CHEESE AT 49.5F, 7POUNDS SAUSAGE AT 57.8F, AND 4 POUNDS PACAKGED CREAM CHEESES AT 56.4F. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. DISPOSED OF APPROXIMATELY 24 POUNDS OF TCS FOOD. VALUE AT 5OO DOLLARS.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOOD INSIDE REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES. 7 POUNDS CREAM CHEESE AT 58.0F, 3 POUNDS COOKED EGGS AT 56.3F, 3 POUNDS AMERICAN CHEESE AT 49.5F, 7POUNDS SAUSAGE AT 57.8F, AND 4 POUNDS PACAKGED CREAM CHEESES AT 56.4F. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. DISPOSED OF APPROXIMATELY 24 POUNDS OF TCS FOOD. VALUE AT 5OO DOLLARS.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
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