DUNKIN DONUTS/ BASKIN ROBINS Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found/observed potentially hazardous foods not meeting temperature requirements of 40F or less in serving cooler at time of inspection, list of potentially hazardous foods not meeting temperature requirements are as follows:(Sausage at 52.7F, ham at 53.3F, cooked eggs at 48.7F, tuna salad at 48.3F, Chicken salad at 48.9F, hash browns at 43.7F)Citation issued Critical violation chapter 7-38-005(A). Mgmt discarded foods at once. Air temp of reach in cooler was at 41.9F at time of inspection, mgmt was advised to keep top cover closed to properly maintain product temperatures.

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: Found/observed garbage dumpsters overflowing with garbage at time of inspection. Serious citation issued, chapter 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of ice cream freezer top shelving not clean, needs detailed cleaning(crevices).Rear storage shelving not clean, need cleaning.

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: Floors in rear storage areas, under 3 compartment sink not clean, need cleaning.

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: Floors in rear storage areas, under 3 compartment sink not clean, need cleaning.

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.