DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES INSIDE THE WALK-IN COOLER. MILK, HEAVY CREAM, WHIPPED CREAM, SAUSAGE, EGG, AND CREAM CHEESE FOUND AT TEMPERATURES RANGING FROM 45F TO 50F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. FOOD DISCARDED.

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 EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF THE WALK-IN COOLER AT 48 F. INSTRUCTED TO ALWAYS MAINTAIN COLD-HOLDING UNITS AT OR BELOW 41F. INSTRUCTED PRIORITY VIOLATION 7-38-005. CITATION ISSUED. COOLER REPAIRED AT TIME OF INSPECTION - NOW OPERATING AT 41F.

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 AMBIENT AIR THERMOMETERS INSIDE THE 1 DOOR PREP COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.

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: FOUND FLY/PEST LIGHT DEVICE LOCATED DIRECTLY OVER A PREP TABLE THAT IS USED TO FROST DONUTS. INSTRUCTED MANAGEMENT TO RELOCATE PEST DEVICE AWAY FROM FOOD CONTACT SURFACES AND MAINTAIN.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED SCOOP FOR SUGAR CONTAINER STORED WITH HANDLE IN THE SUGAR. INSTRUCTED TO PROPERLY STORE ALL UTENSILS WITH HANDLE OUT OF FOOD OR IN A CLEAN LOCATION AND MAINTAIN.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: FOUND A BURNED OUT LIGHT BULB INSIDE THE WALK-IN FREEZER. MUST REPLACE LIGHT BULB AND PROVIDE ADEQUATE LIGHTING.

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: FOUND A BURNED OUT LIGHT BULB INSIDE THE WALK-IN FREEZER. MUST REPLACE LIGHT BULB AND PROVIDE ADEQUATE LIGHTING.

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.