DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING TCS FOODS. INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

HANDS CLEAN & PROPERLY WASHED - Comments: POOR HYGIENIC PRACTICES: FOUND A FEMALE EMPLOYEE TOUCHING HER MASK THEN MAKING ORDERS WITHOUT WASHING HER HANDS. MALE FOOD HANDLER TOUCHING DIRTY UTENSILS THEN PUT ON HIS MASK ALL WHILE NOT WASHING HIS HANDS AND REPLACING HIS GLOVES. INSTRUCTED TO PROPERLY WASH HANDS WHEN TOUCHING MASK/BODY, MULTI-TASKING, ETC. PRIORITY VIOLATION 7-38-010 NO 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.

HANDS CLEAN & PROPERLY WASHED - Comments: POOR HYGIENIC PRACTICES: FOUND A FEMALE EMPLOYEE TOUCHING HER MASK THEN MAKING ORDERS WITHOUT WASHING HER HANDS. MALE FOOD HANDLER TOUCHING DIRTY UTENSILS THEN PUT ON HIS MASK ALL WHILE NOT WASHING HIS HANDS AND REPLACING HIS GLOVES. INSTRUCTED TO PROPERLY WASH HANDS WHEN TOUCHING MASK/BODY, MULTI-TASKING, ETC. PRIORITY VIOLATION 7-38-010 NO 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.