DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE STAND-UP-COOLER DIRECTLY ACROSS THE PREP LINE COOLER.OBSERVED MILK AT 48.8F-50.0F,CREAM CHEESE AT 50.5F,SAUSAGE AT 49.5F ETC.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 30#'S OF FOOD WORTH $250.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.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 THE STAND-UP COOLER LOCATED DIRECTLY ACROSS THE PREP LINE COOLER WITH AN AIR TEMPERATURE OF 55.5F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS MILK AND CREAM CHEESE ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN SAID COOLER AT 41F OR COLDER AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION REPAIR SERVICE.THE SAID COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).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.

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINT FOR ALL EMPLOYEES IN THE FOOD PREP AREA.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINT FOR ALL EMPLOYEES IN THE FOOD PREP AREA.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.