Dunkin Donuts Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED INCOMPLETE KIT FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS. MUST PROVIDE A SANITIZER THAT IS EFFECTIVE AGAINST NOROVIRUS. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNAGE AT HAND SINKS. MUST PROVIDE SIGNAGE ALL ALL HAND SINKS AND WASHBOWL SINKS.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPROPER TEMPERATURES ON A COUNTER IN THE PREP AREA. FOUND APPROXIMATELY 8 LBS OF SAUSAGE PATTIES AT TEMPERATURES RANGING FROM 45.5F-49.2F. INSTRUCTED ALL COLD FOODS MUST BE HELD AT 41F OR LESS AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. OPERATOR ESTIMATES VALUE TO BE $30. PRIORITY FOUNDATION VIOLATIO 7-38-005. 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 DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATES ON PREPPED TCS FOODS IN WALK IN COOLER. MUST PROPERLY LABEL ALL PREPPED TCS FOODS WITH DISCARD DATE NO MORE THAN 7 DAY FROM PREPARATION DATE. MUST CORRECT AND MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SHELVES INSIDE WALK IN COOLER IN DISREPAIR. MUST REPAIR AND MAINTAIN SAME.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE GREASE AND DUST ON CORDS BEHIND OVENS AND ON BACK OF 1 DOOR UPRIGHT FREEZER. OBSERVED EXCESSIVE DEBRIS ON BAKERY SHELVES IN PREP AREA. OBSERVED EXCESSIVE BUILD UP ON SHELVES INSIDE WALK IN COOLER. MUST DETAIL CLEAN AND SANITIZE ALL EQUIPMENT. MUST MAINTAIN SAME.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED ENCLOSED GARBAGE AREA NOT MAINTAINED. OBSERVED TOILET (WITH WASTE INSIDE) ON GROUND NEXT TO DUMPSTER. OBSERVED DEBRIS ON GROUND AROUND DUMPSTER. INSTRUCTED ALL WASTE/GARBAGE MUST BE PROPERLY DISPOSED OF, INSIDE DUMPSTER WITH LID CLOSED. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE DEBRIS (COFFEE GRINDS, DUST, DIRT, FOOD, ETC.) ON FLOORS ALONG WALLS, BEHIND EQUIPMENT THROUGHOUT PREP AREA. MUST PULL ALL EQUIPMENT AWAY FROM WALLS TO DETAIL CLEAN FLOORS. OBSERVED LIQUID ON FLOOR OF WALK IN COOLER. MUST CLEAN AND SANITIZE. MUST KEEP CLEAN AND DRY. MUST MAINTAIN SAME.

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 EQUIPMENT NOT IN USE ON FLOOR IN REAR DISH WASHING AREA. MUST REMOVE ALL UNNECESSARY ITEMS TO PREVENT PEST HARBORAGE. MUST MAINTAIN SAME.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED MISSING LIGHT SHIELD ON CEILING LIGHTS IN REAR. OBSERVED DEAD BUGS INSIDE LIGHT SHIELD THROUGHOUT PREP AREA. MUST DETAIL CLEAN AND ALSO REPLACE ANY MISSING LIGHT SHIELDS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED MISSING LIGHT SHIELD ON CEILING LIGHTS IN REAR. OBSERVED DEAD BUGS INSIDE LIGHT SHIELD THROUGHOUT PREP AREA. MUST DETAIL CLEAN AND ALSO REPLACE ANY MISSING LIGHT SHIELDS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.