PASS W/ CONDITIONS
Risk 2 (Medium)
DUNKIN DONUTS & BASKIN ROBINS Gets Conditional Pass on Health Inspection - Chicago Restaurant
May 22, 2020
Canvass
License #1446432
4
Total Violations
3
Critical
1
Major
Violations Cited by Chicago Health Inspector
4
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO EMPLOYEE PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. ALSO MUST PROVIDE DISPOSABLE MOP. PRIORITY FOUNDATION.
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.
CDPH Food Code: Section 2-501.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF ( TCS) FOODS AT IMPROPER COLD TEMPERATURES. APPROX ( 10) 1/2 GALLONS OF CREAM AT 49.F AND 2 GALLONS OF MILK AT 48.9F INSIDE COOLER. INSTRUCTED TO MAINTAIN COLD TSC FOODS AT 41.0F OR BELOW. (PIC REMOVED AND DISCARDED AT COST APPROX $ 35.00-COS. PRIORITY VIOLATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COLER BEING USED MAINTAINING IMPROPER COLD TEMPERATURE OF 51.0F. INSTRUCTED TO USED ADDITIONAL COOLER ON SITE THAT 41.0F OR BELOW. COOLER WILL BE TAGED HELD FOR INSPECTION. COOLER MUST MAINTAIN 41.0F OR BELOW. MUST REPAIR. PRIORITY VIOLATION ISSUED.
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
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COLER BEING USED MAINTAINING IMPROPER COLD TEMPERATURE OF 51.0F. INSTRUCTED TO USED ADDITIONAL COOLER ON SITE THAT 41.0F OR BELOW. COOLER WILL BE TAGED HELD FOR INSPECTION. COOLER MUST MAINTAIN 41.0F OR BELOW. MUST REPAIR. PRIORITY VIOLATION ISSUED.
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