Dunkin Donuts

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SAUSAGE/EGG/CHEESE SANDWICHES,COFFEES WITH MILK ETC.) ARE BEING PREPARED AND SERVED TO CUSTOMERS. MANAGEMENT INSTRUCTED THAT A CER...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED SHELVINGS AND FAN COVERS INSIDE THE WALK-IN-COOLER NOT CLEAN.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED BURNT-OUT LIGHT BULBS AT REAR FOOD PREP/STORAGE AREAS.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED ICE SCOOP AT THE ICE MACHINE NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE ICE SCOOP INSIDE A CLEAN CONTAINER AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

GASKETS IN POOR REPAIR FRONT ONE PREP COOLER, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR NOT CLEAN THROUGHOUT PREMISES, REAR KITCHEN PREP, BATHROOMS, OUTSIDE NEAR GARBAGE AREA, AND FRONT PREP AREAS, INSTRUCTED TO CLEAN AND BETTER MAINTAIN, THRESHOLD REAR OUTER DOOR COMMON AREA IN POOR REPAIR, INSTRUCTED TO REPAIR AND BETTER MAI...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

DISH WASHING FACILITY IN POOR REPAIR (THREE COMPARTMENT SINK), WHEN WATER IS DRAINED FROM THREE COMPARTMENT SINK, WASTE WATER OVER FLOWS ON TO FLOOR, NOT DRAINING INTO SEWER LINE, NOT PROPERLY BEING MAINTAINED, INSTRUCTED TO REPAIR, SERIOUS CITATI...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

GASKETS IN POOR REPAIR FRONT ONE PREP COOLER, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR OF ICE MACHINE NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR NOT CLEAN THROUGHOUT PREMISES, REAR KITCHEN PREP, BATHROOMS, OUTSIDE NEAR GARBAGE AREA, AND FRONT PREP AREAS, INSTRUCTED TO CLEAN AND BETTER MAINTAIN, THRESHOLD REAR OUTER DOOR COMMON AREA IN POOR REPAIR, INSTRUCTED TO REPAIR AND BETTER MAIN...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

Found no food certified mgr with a City of Chicago food sanitation certificate while preparing, handling, serving potentially hazardous(making egg/ham sandwiches, egg burrito, ham sandwiches, serving coffee with milk) foods at this time of inspection...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), rear storage shelving not clean, need cleaning, ice bin covers not clean, need detailed cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floors in walk in cooler, rear storage areas under shelving/racks not lean, need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Damaged ceiling tiles in rear kitchen area that had holes, shall be repaired/replaced.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

No Certified Food Manager on site when potentially hazardous foods are prepared and served and no City of Chicago Ceriticate posted. A certified food service manager must be present in all establishments at which potentially hazardous food is p...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Found some food items not properly dated/labeled in walk in cooler, must date and label food items in walk in cooler.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Non food contact surfaces of cooler shelving in walk in cooler need detailed cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floors in rear storage area room under shelving needs detailed cleaning(corners).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Light shields in rear kitchen, storage area need cleaning.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOR NEXT INSPECTION

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOR NEXT INSPECTION

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOR NEXT INSPECTION

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

FOR NEXT INSPECTION

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FOR NEXT INSPECTION

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUN...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. COOKING HOOD FRONT AREA WITH DUST ACCUMULATION INSTRUCTED TO DETAIL CLEAN AND MAINTAIN; INTERIOR FRONT COOLER NOT CLEA...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ROLLER CART RACKS AT THE REAR PREP UNCLEAN,MUST CLEAN AND MAINTAIN; TOP COUNTER OF DAIRY MACHINE LEFT SIDE IN FRONT A...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR INSIDE WALK IN FREEZER UNCLEAN,FLOOR AT THE REAR PREP AREA UNCLEAN ,INSTRUCTED TO CLEAN AND MAINTAIN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. EXTERIOR SIDE WALLS OF OVEN NOT CLEAN MUST CLEAN AND MAINTAIN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

VENT COVER IN LADIES TOILET UNCLEAN MUST CLEAN AND MAINTAIN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Storage display shelves and ledges of storage racks not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floor between equipment and along wallbase not cleaned. Instructed to detail clean daily and remove food debris.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

Food handlers in prep area not wearing hair restraints. Instructed that all employees in prep area must have on proper hair restraints.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

No certified food manager on premises when potentially hazardous foods are being served and prepared-sausage at 34.1 F and no city of Chicago certicate posted. Instructed that a certified food manager must be on premises during all hours of operation...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Storage display shelves and ledges of storage racks not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floor between equipment and along wallbase not cleaned. Instructed to detail clean daily and remove food debris.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

Food handlers in prep area not wearing hair restraints. Instructed that all employees in prep area must have on proper hair restraints.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. HOOD ABOVE MICROWAVE IN FRONT AREA WITH ACCUMULATED DUST ,MUST DETAIL CLEAN AND MAINTAIN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL COUNTER TOP BEHIND CHOCOLATE MACHINE,COFFEE MACHINES UNCLEAN,MUST CLEAN AND MAINTAIN; CHOPPING BOARD WITH BLACK DE...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS INSIDE WALK IN COOLER,WALK IN FREEZER,CORNERS OF DINING AREA,REAR PREP AREA UNCLEAN,MUST BE CLEAN AND MAINTAIN

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. 1 LIGHT SHIELD IN REAR STORAGE AREA LOOSE,MUST BE FIXED

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER IN 1 PREP COOLER,MUST BE 40F O...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPTY BOXES NOT BEING USED IN THE REAR AREA MUST BE...