DUNKIN DONUTS/BASKIN ROBBINS Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 15 LIVE SMALL FLIES ON THE WALL AND ON EQUIPMENT AROUND THE SHAKE STATION IN THE FRONT PREP AREA. INSTRUCTED TO REMOVE FLIES, CLEAN AND SANITIZE THE AFFECTED AREA. CONTACT PEST CONTROL PROVIDER FOR SERVICE AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS; EGGS, MILK, SAUSAGE,ETC., ARE BEING PREPARED OR SERVED. INSTRUCTED STAFF TO HAVE CERTIFIED MANAGER ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED ICE CREAM FREEZER IN FRONT PREP WITH EXCESSIVE ICE ACCUMULATION, INSTRUCTED TO DEFROST. ALSO CUTTING BOARD ON PREP COOLER AT THE HOT FOOD STATION NEEDS TO BE REPLACED, DEEP DARK GROOVES. INSTRUCTED TO MAINTAIN ALL.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE FOLLOWING FOOD AN NON FOOD CONTACT EQUIPMENT WITH FOOD DEBRIS AND/OR DUST; NON WORKING DONUT WARMER AND SPEED RACK ON WEST WALL BEHIND THE COUNTER,DIPPER WELL, AND MENU SIGNS BEHIND THE COUNTER. ALSO, CONTACT SURFACES AT THE COFFEE STATION IN THE FRONT AND REAR PREP AREA NOT CLEAN. INTERIOR OF THE ICE MACHINE IN THE REAR IS NOT CLEAN (NOT EXCESSIVE). INTERIOR OF HAND SINK IN FRONT PREP NOT CLEAN. INTERIOR OF MOP SINK IN REAR NOT CLEAN. WINDOW SILLS IN CUSTOMER SEATING AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS IN THE FOLLOWING AREAS NOT CLEAN; FRONT AND REAR PREP UNDER HEAVY EQUIPMENT, MENS AND WOMENS TOILET ROOMS, WALK IN COOLER AND FREEZER IN REAR, AND IN THE CUSTOMER SEATING AREA. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED STAINED AND MISSING CEILING TILES IN THE CUSTOMER SEATING AREA, INSTRUCTED TO REPAIR AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING LIGHT SHIELD IN THE REAR PREP ABOVE THE 3-COMP SINK. INSTRUCTED TO INSTALL SHIELD AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED EXCESSIVE CLUTTER ON THE FLOOR AROUND THE MOP SINK IN THE REAR. INSTRUCTED TO ORGANIZE. REMOVE ITEMS 6" OFF FLOOR TO PREVENT RODENT HARBORAGE AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED SUPERVISOR NOT WEARING A HAIR RESTRAINT WHILE HANDLING FOOD. INSTRUCTED TO WEAR HAIR RESTRAINT AT ALL TIMES WHILE IN THE PREP AREA HANDLING FOOD AND MAINTAIN.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED SUPERVISOR NOT WEARING A HAIR RESTRAINT WHILE HANDLING FOOD. INSTRUCTED TO WEAR HAIR RESTRAINT AT ALL TIMES WHILE IN THE PREP AREA HANDLING FOOD AND MAINTAIN.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.