DUNKIN DONUTS/ BASKIN ROBINS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED A BLACK, YELLOW AND PINK SLIMY SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE ALL INTERIOR SURFACES OF THE ICE MACHINE. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 4 DRAWER PREP COOLER. OBSERVED EGGS AT 51.8F, CREAM CHEESE AT 53.4F, SAUSAGE AT 49.5F, CHEESE AT 46.2F, AND VEGGIE SAUSAGE AT 47.7F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY 7-38-005. CITATION 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE 4 DRAWER PREP COOLER WITH AN AIR TEMPERATURE OF 46F INSIDE OF THE UNIT. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS SAUSAGE AND EGGS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE STAINLESS STEEL COUNTERTOPS IN THE FRONT FOOD PREP AREA.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OVERFLOWING GARBAGE OVER THE TOPS OF BOTH GARBAGE DUMPSTERS SO THAT THE LIDS COULD NOT BE CLOSED. MANAGEMENT INSTRUCTED TO MAINTAIN ADEQUATE GARBAGE PICKUP SO THAT THE DUMPSTERS DO NOT OVERFLOW WITH GARBAGE. PRIORITY FOUNDATION 7-38-020(B). CITATION ISSUED.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CLEAN THE FLOOR IN THE DRY STORAGE AREA BENEATH THE STORAGE SHELVES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: THE FLOOR PANELS ARE BUCKLED AND COMING UP IN THE WALK-IN FREEZER. MUST REPAIR AND MAINTAIN SO THAT FLOORS ARE SMOOTH AND EASILY CLEANABLE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED A FOOD HANDLING EMPLOYEE WORKING ON THE SHIFT WITH AN EXPIRED FOOD HANDLER'S CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF TRAINING.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED A FOOD HANDLING EMPLOYEE WORKING ON THE SHIFT WITH AN EXPIRED FOOD HANDLER'S CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF TRAINING.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.