PASS W/ CONDITIONS
Risk 2 (Medium)
DUNKIN DONUTS/BASKIN ROBBINS Gets Conditional Pass on Health Inspection - Chicago Restaurant
January 19, 2017
Complaint Re-Inspection
License #2373628
2
Total Violations
1
Critical
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on January 19, 2017. The inspection type was "Complaint Re-Inspection" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER WITH A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED IN CLEAR VIEW OF THE CUSTOMERS AT THE START OF THIS INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS(BREAKFAST SANDWICHES WITH EGGS, SAUSAGE AND BACON) WERE BEING PREPARED AND SERVED.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER WITH A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED IN CLEAR VIEW OF THE CUSTOMERS AT THE START OF THIS INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS(BREAKFAST SANDWICHES WITH EGGS, SAUSAGE AND BACON) WERE BEING PREPARED AND SERVED.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection