DUNKIN DONUTS/ BASKIN ROBBINS/ TOGO'S Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR AVAILABLE FOR INSPECTOR AT THIS TIME OF INSPECTION WHEN (TCS) EGG , SAUSAGE, SANDWICHES MADE TO ORDER. PRIORITY FOUNDATION 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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES HEALTH. MUST PROVIDE. PRIORITY FOUNDATION

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SOAP AT HANDWASHING SINK . MANAGER PROVIDED DURING INSPECTION-COS.PRIORITY FOUNDATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT HANDWASHING SINK IN PREP/ DISHWASHING AREA . INSTRUCTED TO PROVIDE AT ALL TIMES. MANAGER PROVIDED PAPER TEOWELS DURING INSPECTION-COS. PRIORITY FOUNDATION 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS MAINTAINED AT IMPROPER COLD TEMPERATURES INSIDE COOLERS. APPROX 60 EGG PATTIES AT IMPROPER COLD TEMPERATURES OF 46.0F, 48.0F, 20- SAUSAGE PATTIES AT 51.0F, 48.0F. INSTRUCTED TO MAINTAIN COLD (TCS) FOODS AT 41.0F OR BELOW. APPROX 15-LBS OF EGGS PATTIES AND 2-LBS OF SAUSAGE WAS REMOVED AND DISCARDED AT COST APPROX $ 40.00-COS. PRIORITY VIOLATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED COLD WATER HANDLE NOT MAINTAINED( STRIPPED )AT 2ND 3- COMPARTMENT SINK IN ICE CREAM PREP AREA. MUST REPAIR FOR ADEQUATE UTENSIL WASHING. PRIORITY FOUNDATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED COLD WATER HANDLE HARD TO OPEN AT HANDWASHING SINK IN DISHWASHING AREA. MUST REPAIR

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED COLD WATER HANDLE HARD TO OPEN AT HANDWASHING SINK IN DISHWASHING AREA. MUST REPAIR

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.