DUNKIN DONUTS Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY NOR A CERTIFICATE POSTED TO VIEW WHILE TCS FOODS ARE BEING PREPARED, HANDLED, AND SERVED (MILK, EGGS, SAUSAGE, ETC.)MUST BE ON SITE AND PROVIDE CERTIFICATE. (PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN TOILET ROOMS. MUST PROVIDE AND MAINTAIN.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SINK HANGING OFF OF WALL IN 1 OF 2 TOILET ROOMS MUST REPAIRED OR REPLACED TO BE IN GOOD REPAIR.

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 IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 10LBS. EGG FOLDS-48.2F.10LBS. SAUSAGE-45.0F-47.7F.7- GALLONS MILK-47.1F-47.7F.5.0 GALLONS OATMILK-48.4F-50.7F.4-GALLONS-ALMOND MILK-47.8F-48.2F.5.0 GALLONS-CREAM-47.3F-47.5F.IN THE COLD HOLDING UNIT AND WALK-IN COOLER, THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD-HOLDING FOODS AT 41.0F.APPX. 21 GALLONS.20LBS. $1,000.(PRIORITY 7-38-005)(COS)(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: OBSERVED IMPROPER TEMPERATURE OF WALK-IN COOLER AT 46.8F WITH TCS FOODS STORED INSIDE. AFTER WAITING A WHILE CHECKED THE TEMPERATURE AND IT CAME DOWN TO 39.6F. MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.INSTRUCTED TO MONITOR AND MAINTAIN. (COS)(PRIORITY 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST REPLACE BROKEN THERMOMETER IN SMALL FRONT CREAM PREP COOLER.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED ICE SCOOP ON REAR PREP TABLE, SCOOP INSIDE OF SUGAR BULK CONTAINER MUST STORE IN A CLEAN MANNER TO PREVENT CROSS CONTAMINATION.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED ICE SCOOP ON REAR PREP TABLE, SCOOP INSIDE OF SUGAR BULK CONTAINER MUST STORE IN A CLEAN MANNER TO PREVENT CROSS CONTAMINATION.

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.