DUNKIN DONUTS Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED INTERIOR AND EXTERIOR OF ICE MACHINE IN NEED OF CLEANING. OBSERVED HARD WATER STAINS ON TOP EXTERIOR SURFACE AND SUBSTANCE ON TOP INTERIOR OF BIN. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

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 IMPROPER INTERNAL TEMPERATURE OF TCS FOODS SUASAGE 53.6 F, COOKED EGGS 52.7 F, LIGHT CREAM CHEESE 54.4, WHITE CHEDDAR CHEESE 54.9 F, CREAM CHEESE TUBS AND SINGLE SERVE 54.5, OAT MILK 54.3 F, CHICKEN PABLANO 53.8 F, CHORIZO WRAP 54.5 F, GREEN GODDESS WRAP (EGG WHITES) 54.3 F, EGG WHITE BITES 54.9, AND COOKED BACON 54.4 STORED IN WALK-IN COOLER AND TURKEY AND PORK SAUASGE 47. 4 F, CHEDDAR CHEESE 52.3 F, AVOCADO SPREAD 59.3, SINGLE SERVE CREAM CHEESE 51.8 F AT FRONT 6 COMPARTMENT COLD HOLD UNIT APPROXIMATELY 100 LBS VALUED $500.00 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED WALK-IN COOLER WITH AMBIENT AIR 54 F AND 6 COMPARTMENT COLD HOLD UNIT AT 52 F. REFRIGERATION COMPANY CAME DURING INSPECTION TO REPAIR BOTH REFRIGERATORS AMBIENT AIR 40.2. PRIORITY VIOLATION #7-38-005. 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED AN EXCESSIVE ICE BUILDUP ON THE FLOOR/SHELVES/CEILING OF THE WALK IN FREEZER. MUST REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED LEAK AT MIDDLE SINK OF 3 COMPARTMENT SINK IN DISHROOM. TOILET TANK LID IN GUEST RESTROOM BROKEN INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED STAINED CEILING TILES IN LOBBY AND IN REAR PREP AREA. INSTRUCTED TO CLEAN/REPAIR AND REPLACE.

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: NOTED STAINED CEILING TILES IN LOBBY AND IN REAR PREP AREA. INSTRUCTED TO CLEAN/REPAIR AND REPLACE.

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.