PASS W/ CONDITIONS
Risk 2 (Medium)
DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 5, 2024
Canvass
License #1141457
3
Total Violations
2
Critical
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on June 5, 2024. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #8
CRITICAL
Violation Details
HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD HANDLER PREPPING FOOD, THEN SCRATCHING BARE ARMS AND RETURNING TO PREP FOOD WITHOUT WASHING HANDS. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEES ARE WASHING THEIR HANDS BETWEEN TASKS AND AFTER TOUCHING BARE HUMAN BODY PARTS OTHER THAN CLEAN HANDS AND CLEAN, EXPOSED PORTIONS OF ARMS. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
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.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK COMPLETELY BLOCKED WITH BOXES AND PERSONAL BELONGINGS (BOOK BAGS, PURSES, ETC.) BEING STORED INSIDE HANDSINK IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL HANDWASHING SINKS ARE ACCESSIBLE AT ALL TIMES FOR EMPLOYEES TO WASH THEIR HANDS. PRIOFIRTY FOUNDATION VIOLATION 7-38-030(c). CITATION ISSUED. FOOD EMPLOYEE REMOVED ALL PERSONAL BELONGINGS AND BOXES BLOCKING HANDSINK DURING INSPECTION.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK COMPLETELY BLOCKED WITH BOXES AND PERSONAL BELONGINGS (BOOK BAGS, PURSES, ETC.) BEING STORED INSIDE HANDSINK IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL HANDWASHING SINKS ARE ACCESSIBLE AT ALL TIMES FOR EMPLOYEES TO WASH THEIR HANDS. PRIOFIRTY FOUNDATION VIOLATION 7-38-030(c). CITATION ISSUED. FOOD EMPLOYEE REMOVED ALL PERSONAL BELONGINGS AND BOXES BLOCKING HANDSINK DURING INSPECTION.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
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