PASS
Risk 2 (Medium)
DUNKIN DONUTS Passes Health Inspection - Chicago Restaurant
April 13, 2020
Canvass
License #1842575
5
Total Violations
1
Major
4
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on April 13, 2020. The inspection type was "Canvass" and resulted in a Pass outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 5 violations during this inspection.
Violations Cited by Chicago Health Inspector
5
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOUND ICE BINS IN PREP AREA AND UNDER SERVICE COUNTER WITHOUT LIDS. INSTRUCTED TO PROVIDE LIDS AT ALL TIMES TO PREVENT CONTAMINATION OF ICE, AND MAINTAIN.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOUND TORN REFRIGERATION GASKETS ON MULTIPLE REFRIGERATION UNITS THROUGHOUT FACILITY. INSTRUCTED FACILITY TO REPLACE ALL TORN GASKETS AND 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 #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOUND CUTTING BOARD ON PREP COOLER IN NEED OF REPAIR. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. INSTRUCTED TO REPLACE AND 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 #49
MINOR
Violation Details
NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FOUND RUST ACCUMULATION ON THE TOP OF THE GREASE TRAP UNDER THE 3-COMP SINK. INSTRUCTED TO REMOVE RUST, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
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 #49
MINOR
Violation Details
NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FOUND RUST ACCUMULATION ON THE TOP OF THE GREASE TRAP UNDER THE 3-COMP SINK. INSTRUCTED TO REMOVE RUST, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
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
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