PASS W/ CONDITIONS
Risk 2 (Medium)
DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant
January 12, 2021
Canvass
License #2646924
3
Total Violations
2
Critical
1
Minor
1
Corrected On Site
Violations Cited by Chicago Health Inspector
3
Violation #16
CORRECTED
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED HIGH TEMPERATURE DISH MACHINE NOT MAINTAINED. TEMPERATURE @ 145F AT DISH SURFACE LEVEL INSIDE DISH MACHINE. INSTRUCTED HOT WATER SANITIZING TEMPERATURE MUST BE 160F OR HIGHER AT DISH SURFACE LEVEL AT ALL TIMES. OPERATOR CORRECTED DURING INSPECTION. HOT WATER SANITIZING TEMPERATURE OF 165F AT SURFACE LEVEL. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED HIGH TEMPERATURE DISH MACHINE ON SITE WITHOUT PROPER TESTING DEVICE. MUST PROVIDE AN IRREVERSIBLE TEMPERATURE MEASURING DEVICE (SUCH AS A WATERPROOF THERMOMETER OR HEAT STRIPS) TO ACCURATELY MEASURE THE UTENSIL SURFACE. PRIORITY FOUNDATION 7-38-005. NO CITATIION ISSUED
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED HIGH TEMPERATURE DISH MACHINE ON SITE WITHOUT PROPER TESTING DEVICE. MUST PROVIDE AN IRREVERSIBLE TEMPERATURE MEASURING DEVICE (SUCH AS A WATERPROOF THERMOMETER OR HEAT STRIPS) TO ACCURATELY MEASURE THE UTENSIL SURFACE. PRIORITY FOUNDATION 7-38-005. NO CITATIION ISSUED
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
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