DUNKIN DONUTS Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION POSTED IN REAR PREP AREA. INSTRUCTED MUST POST CERTIFICATE IN PLAIN VIEW OF CUSTOMERS 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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXCESSIVE AMOUNTS OF BROWN, BLACK, AND PINK MOLD-LIKE SUBSTANCES THROUGHOUT INTERIOR OF ICE MACHINE. INSTRUCTED MUST DETAIL CLEAN AND SANITIZE BEFORE FURTHER USE. ICE MACHINE TURNED OFF DURING INSPECTION. ICE MACHINE TAGGED AND HELD FOR INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

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: OBSERVED TCS (TIME/TEMPERATURE CONTROLLED FOR SAFETY) FOODS AT IMPROPER TEMPERATURES INSIDE 4 DRAWER PREP COOLER IN FRONT PREP AREA. FOUND EGGS @ 56.8-57.7F; SAUSAGE @ 55.4F-57.3F; VEGGIE SAUSAGE @ 57.4F-58.4F; AND HAM @ 48.1F. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41F OR LESS AT ALL TIMES (WHEN COLD HOLDING). OPERATOR VOLUNTARILY DISCARDED 11LBS OF DENATURED FOODS DURING INSPECTION. OPERATOR ESTIMATES VALUE TO BE $420. PRIORITY VIOLATION 7-38-005. NO 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: OBSERVED IMPROPER TEMPERATURE INSIDE 4 DRAWER PREP COOLER IN FRONT PREP AREA. OBSERVED AMBIENT AIR TEMPERATURE OF 54.0F. INSTRUCTED MUST MAINTAIN AMBIENT AIR TEMPERATURE OF 41F OR LESS INSIDE ALL REFRIGERATION. ALL CONTENTS OF PREP COOLER DISCARDED. UNIT TAGGED AND HELD FOR INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005. NO 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE PREP COOLERS. MUST PROVIDE A THERMOMETER IN A CONSPICUOUS SPOT INSIDE ALL REFRIGERATION IN FRONT PREP AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 50 MICE DROPPING SCATTERED ON FLOOR UNDER SHELVES AND IN CORNERS IN BASEMENT AREA. MUST REMOVE DROPPINGS, CLEAN AND SANITIZE AREA. MUST MINIMIZE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). NO CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED LIQUID, DIRT AND DEBRIS ACCUMULATING IN CRACKS OF FLOOR IN REAR PREP AREA. MUST REGROUT/ REPAIR TO MAKE FLOORS SMOOTH AND EASILY CLEANABLE ON FLOORS UNDER 3 COMPARTMENT SINK TO REAR DOOR IN REAR PREP.

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: OBSERVED LIQUID, DIRT AND DEBRIS ACCUMULATING IN CRACKS OF FLOOR IN REAR PREP AREA. MUST REGROUT/ REPAIR TO MAKE FLOORS SMOOTH AND EASILY CLEANABLE ON FLOORS UNDER 3 COMPARTMENT SINK TO REAR DOOR IN REAR PREP.

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.