DUNKIN DONUTS/BASKIN ROBBINS Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: FOUND NO PERSON IN CHARGE (PIC) ON SITE DURING INSPECTION. INSTRUCTED TO HAVE A PIC ON SITE AT ALL TIMES.

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: FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR MANAGER ON SITE WHILE PREPARING/SERVING TCS FOODS (I.E. DAIRY, HAM, SAUSAGE, ETC.). INSTRUCTED TO HAVE AN ORIGINAL CERTIFICATE POSTED AND CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HAND DRYING DEVICES (PAPER TOWELS) AT THE FRONT HAND WASHING SINK. INSTRUCTED TO PROVIDE HAND DRYING DEVICES TO THE FRONT SINK AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: FOUND (15) SMALL LIVE FLIES AND (4) BEES CRAWLING ON THE DONUTS IN THE FRONT DISPLAY AND REAR STORAGE RACKS. INSTRUCTED TO PROTECT FOOD PRODUCT FROM PESTS/CONTAMINATION AT ALL TIMES. MANAGER DICARDED OF CONTAMINATED PRODUCT, AN APPROXIMATE WEIGHT OF 70LBS., VALUED AT $140. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: SEE VIOLATION #60.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND 40 SMALL LIVE FLIES IN THE FRONT FOOD PREPARATION AREA ON THE WALLS CEILING AND PRODUCT, 5 IN THE TOILET ROOM AND 6 BEES IN THE FRONT FOOD PREPARATION AND DINING AREA. INSTRUCTED TO ELIMINATE ALL LIVE FLIES/BEES, CLEAN THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. PRIORITY FOUNDATION VIOLATION 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: FOUND THE CUTTING BOARD ON TOP OF THE PREP REACH IN COOLER WITH DEEP, DARK GROOVES. INSTRUCTED TO EITHER SAND OR REPLACE CUTTING BOARD. MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

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: SEE VIOLATION #60.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXCESSIVE AMOUNTS OF ICE BUILD UP IN THE FRONT ICE CREAM DISPLAY FREEZERS. INSTRUCTED TO REMOVE AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SEE VIOLATION #60.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: THE FLOORS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: SEE VIOLATION #60.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: SEE VIOLATION #60.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.