DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER OR VALID CERTIFICATE ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SAUSAGE) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED. MANAGER ARRIVES AT 10:00 AM.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (EGGS, SAUSAGE) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 49F - 52F LOCATED IN THE REACH IN PREP COOLER. FOOD HANDLER VOLUNTARILY DISCARDED 20 LBS OF FOOD AT A COST OF $150. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. 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: OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 53F AT TIME OF INSPECTION. REACH IN PREP COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 53F AT TIME OF INSPECTION. REACH IN PREP COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. 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.