Dunkin Donuts

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

NO HOT RUNNING WATER THROUGH OUT FACILITY, WATER TEMP IS AT 74F AT ALL SINKS IN FACILITY. INSTRUCTED TO PROVIDE MINIMUM OF 110F WATER TEMPERATURE AT 3-COP SINK. PRIORITY VIOLATION 7-38-030.

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

BULK FOOD CONTAINER (SUGAR) NOT LABELED, INSTRUCTED TO LABEL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER IN DRAWER COOLER, INSTRUCTED TO PROVIDE.

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

OBSERVED INTERIOR OF ICE MACHINE WITH A MINOR BUILD UP BY THE ICE MAKER. INSTRUCTED TO CLEAN AND MAINTAIN.

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

Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Reach in cooler gasket in state of disrepair, shall be repaired/replaced.

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

Cooler shelving/racks not clean, need detailed cleaning(crevices), cooler door tracks, gaskets not clean, need detailed cleaning. Front counter shelving not clean, need detailed cleaning.

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

Floors under heavy equipment, storage shelving/racks not clean, need detailed cleaning(corners).

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

REMOVE FOOD DEBRI AND CRUMBS FROM ALL FLOOR CORNERS AND UNDER HEAVY EQUIPMENT.

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

AT 300PM DURING INSPECTION THERE WAS NO CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTAILLY HAZARDOUS FOOD WERE BEING PREPARED AND HANDLED. THERE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTI...

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

MUST CLEAN FLOOR CORNERS THROUGHOUT PREMISES AND MAINTAIN FLOOR DRY TO PREVENT PEST BREEDING. ALSO MUST CLEAN AND SANITIZE FLOOR DRAINS THROUGHOUT ENTIRE PREMISES.

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

FLOORS NEED CLEANING AT SERVICE COUNTER AROUND EQUIPMENT TO REMOVE DEBRIS.

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

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. OBSERVED ICE SCOOP ON TOP OF ICE MACHINE. MUST PROVIDE CLEAN CONTAINER FOR ICE SCOOP.

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. DUST BUILD-UP ON FAN COVER INSIDE PREP COOLERS, INSTRUCTED TO CLEAN.

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. STANDING WATER BEHIND GREASE TRAP, INSTRUCTED TO KEEP FLOOR DRY AS POSSIBLE.