DUNKIN DONUTS/ BASKIN ROBBINS/ TOGO'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND THE FRONT EXPOSED HAND WASHING SINK NOT ACCESSIBLE, UTENSILS ON AND INSIDE THE SINK. INSTRUCTED TO REMOVE ITEMS AND KEEP SINK CLEAR AND ACCESSIBLE FOR ADEQUATE HAND WASHING. CRITICIAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: FOUND PREVIOUS NON-COMPLIANCE INSPECTION REPORT SUMMARY DATED AUGUST 13, 2014 NOT DISPLAYED IN PLAIN VIEWING OF CUSTOMERS. INSTRUCTED TO ALWAYS HAVE INSPECTION REPORT SUMMARY POSTED IN PLAIN VIEWING OF CUSTOMERS. SERIOUS VIOLATION 7-42-010(B)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND CUTTING BOARDS WITH DEEP, DARK GROOVES IN THE PREP AREA BY THE DRIVE THRU. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS, MUST BE SMOOTH AND EASILY CLEANABLE. NO COVER FOR SMALL ICE BIN. MUST PROVIDE COVER.

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: FOUND THE INTERIOR OF THE ICE CREAM FREEZER, COOKING/PREP EQUIPMENT, SHELVES, CABINETS AND INTERIOR OF THE COOLERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

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: FOUND THE INTERIOR OF THE FLOOR DRAINS, THE FLOORS IN ALL THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT NOT CLEAN. THICK ENCRUSTED DIRT/FOOD DEBRIS NOTED. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS THROUGH OUT.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS IN FRONT OF THE ICE MACHINE AND IN THE REAR IN FRONT OF THE STORAGE RACKS AND COOKING EQUIPMENT IN NEED OF REGROUTING. INSTRUCTED TO REGROUT 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: FOUND THE WALLS BEHIND AND UNDER THE FOOD/DRINK PREP EQUIPMENT, THE CEILING VENTS AND TILES IN THE FRONT/REAR PREP AREA IN NEED OF CLEANING. DRIED FOOD DEBRIS ON WALLS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND THE WALLS BEHIND AND UNDER THE FOOD/DRINK PREP EQUIPMENT, THE CEILING VENTS AND TILES IN THE FRONT/REAR PREP AREA IN NEED OF CLEANING. DRIED FOOD DEBRIS ON WALLS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

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.