PASS W/ CONDITIONS
Risk 2 (Medium)
DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant
May 21, 2020
Complaint
License #2320431
2
Total Violations
1
Critical
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on May 21, 2020. 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 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #8
CRITICAL
Violation Details
HANDS CLEAN & PROPERLY WASHED - Comments: 2-301.14 OBSERVED A FOOD HANDLER APPLY DISPOSABLE GLOVES TO HANDLE FOOD WITHOUT WASHING HANDS. INSTRUCTED TO ALWAYS WASH HANDS BEFORE APPLYING DISPOSABLE GLOVES TO HANDLE FOODS AND ALWAYS FOLLOWING PROPER HAND WASHING PROCEDURES AT ALL TIMES. PRIORITY VIOLATION 7-38-010.
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 #8
CRITICAL
Violation Details
HANDS CLEAN & PROPERLY WASHED - Comments: 2-301.14 OBSERVED A FOOD HANDLER APPLY DISPOSABLE GLOVES TO HANDLE FOOD WITHOUT WASHING HANDS. INSTRUCTED TO ALWAYS WASH HANDS BEFORE APPLYING DISPOSABLE GLOVES TO HANDLE FOODS AND ALWAYS FOLLOWING PROPER HAND WASHING PROCEDURES AT ALL TIMES. PRIORITY VIOLATION 7-38-010.
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
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