PASS W/ CONDITIONS
Risk 2 (Medium)
DUNKIN DONUTS BASKIN ROBBINS TOGO'S Gets Conditional Pass on Health Inspection - Chicago Restaurant
January 22, 2015
Canvass
License #1383452
4
Total Violations
2
Critical
1
Major
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on January 22, 2015. The inspection type was "Canvass" 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 4 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #6
CRITICAL
Violation Details
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER WORKING WITH STORE DECORATIONS, PREPARE CUSTOMER ORDER PLACING ON GLOVES WITHOUT WASHING HANDS FIRST AND HANDLE FOOD(EGG, SAUSAGE) ITEMS. INSTRUCTED ON PROPER HAND WASHING. CRITICAL VIOLATION, 7-38-010(A).
Why This Matters
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Food Code Requirement
Proper handwashing and no bare hand contact with ready-to-eat foods.
Specific Requirements
Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.
CDPH Food Code: Section 2-301.11, 2-301.12, 2-301.14
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: ICE (READY TO EAT FOOD) IN ICE BIN BEHIND FRONT COUNTER OPENED AND EXPOSED. NOT COVERED/PROTECTED. INSTRUCTED TO PROTECT. SERIOUS VIOLATION 7-38-005(A).
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN/SANITIZE INTERIOR BOTTOM OF REFRIGERATOR AT REAR OF POOLING WASTE WATER. CLEAN INTERIOR BOTTOM OF 2DR REACH-IN COOLER AT REAR OF FOOD SPILS.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN/SANITIZE INTERIOR BOTTOM OF REFRIGERATOR AT REAR OF POOLING WASTE WATER. CLEAN INTERIOR BOTTOM OF 2DR REACH-IN COOLER AT REAR OF FOOD SPILS.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
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