DUNKIN DONUTS Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC HAS NO COC CERTIFIED FOOD MANAGER'S CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID COC CERTIFIED FOOD'S MANAGER CERTIFICATE ON SITE. PRIORITY FOUNDATION CITATION COMBINED WITH VIOLATION #2 (SEE BELOW)

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: NO COC CERTFIED FOOD MANAGER CERTIFICATE NOR MANAGER ON SITE WHILE PREPARING/SERVING TCS FOODS (I.E. EGGS, DAIRY, SAUSAGE, ETC.). INSTRUCTED TO HAVE BOTH ON SITE (ORIGINAL CERTIFICATE POSTED IN PLAIN VIEWING OF THE ESTABLISHMENT'S CUSTOMERS) AT ALL TIMES OF OPERATION. 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.

HANDS CLEAN & PROPERLY WASHED - Comments: POOR HYGIENIC PRACTICES: A FOOD HANDLER HANDLING FOOD, REMOVED GLOVES, AND PUT ON ANOTHER SET WITHOUT PROPERLY WASHING HER HANDS. INSTRUCTED TO PROPERLY WASH HANDS WHEN MULTI-TASKING, BEFORE/AFTER GLOVE USE, TOUCHING BODY, ETC. PRIORITY 7-38-010 CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND 20 SMALL LIVE FLIES AND 2 LARGE FLIES IN THE TOILET ROOM, FRONT AND REAR PREP AREA. INSTRUCTED TO ELIMINATE ALL FLIES, CLEAN/SANITIZE THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NO COVER FOR THE FRONT ICE BIN. INSTRUCTED TO PROVIDE AND MAINTAIN A COVER FOR THE ICE MACHINE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NO COVER FOR THE FRONT ICE BIN. INSTRUCTED TO PROVIDE AND MAINTAIN A COVER FOR THE ICE MACHINE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.