Dunkin Donuts

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY. INSTRUCTED EMPLOYEE TO PROVIDE EMPLOYEE HEALTH POLICY.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO EMPLOYEE HEALTH POLICY PROCEDURE FOR CLEAN UP POLICY. INSTRUCTED TO PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

HAND SINK FAUCET IN REAR PREP LEAKY. ALSO HAND SINK BEHIND FRONT COUNTER SLOW DRAINING. INSTRUCTED TO REPAIR.

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

OBSERVED LEFT SIDE OF DIPPER WELL FAUCET ONLY DRIPPING. INSTRUCTED TO REPAIR SO DIPPER WELL HAS A CONSTANT FLOW OF WATER AND MAINTAIN.

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

OBSERVED MOP BEING STORED IN MOP BUCKETS. INSTRUCTED TO STORE MOPS UPRIGHT AND MAINTAIN.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

FACILITY RESTROOMS/HAND WASHING FACILITIES NOT MAINTAINED. OBSERVED WOMEN'S RESTROOM MISSING 2 SOAP DISPENSERS; 1 SINK OUT OF ORDER; HAND DRYER IN DISREPAIR; NO PAPER TOWELS PRESENT AT TIME OF INSPECTION. MEN'S RESTROOM: 2 MISSING SOAP DISPENSERS; 1 ...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

OBSERVED FOOD INSPECTION SUMMARY REPORT FILED BEHIND OTHER DOCUMENT IN THE REAR KITCHEN AREA. INSTRUCTED MUST HAVE SUMMARY REPORT POSTED IN PLAIN VIEW OF CUSTOMERS. SERIOUS VIOLATION CITATION ISSUED 7-42-010 (B).

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

OBSERVED DUST BUILD UP ON VENTS IN REACH IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED DUST BUILD UP OVER OVEN IN FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE SCOOP IN ICE BIN. INSTRUCTED TO STORE ICE SCOOP AND ALL UTENSILS IN PROPER, CLEAN CONTAINERS.

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

MUST REMOVE EXCESS ICE/FROST AT THE ICE CREAM REACH-IN FREEZER.

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

MUST REPAIR LEAKY FAUCET BASE AT THE REAR EXPOSED HAND SINK. ALSO MUST REPAIR DIFFICULT TO OPEN AND CLOSE HOT WATER FAUCET HANDLE AT THE EXPOSED HAND SINK NEXT TO THE COOLATTA MACHINE IN THE FRONT PREP AREA. MUST PROVIDE AT ALL TIMES 3-SINK STOPPERS...

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

MUST DECLUTTER AND BETTER ORGANIZE CORNER EXTERIOR OF THE WALK-IN COOLER WHERE CONSTRUCTION MATERIAL AND OTHER ITEMS ARE ON THE FLOOR. MUST ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES AND REMOVE UNNECESSARY ITEMS OFF PREMISES.

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

CLEAN INTERIOR BOTTOM/EXTERIOR OF 2-DR. FREEZER IN BASEMENT.

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

CLEAN FLOORS UNDER STORAGE RACKS IN BASEMENT AND IN CAKE PREP ROOM IN SAME AREA.

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

PROVIDE LIGHT SHIELD IN BASEMENT WALK-IN COOLER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE REFRIGERATION THERMOMETERS IN UNITS WHERE NEEDED.

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

FLOORS NEED CLEANING IN THE FOLLOWING AREAS TO REMOVE SPILLS AND/OR DEBRIS, INSIDE WALK IN STORAGE COOLER AND FREEZER IN THE BASEMENT AND FRONT SERVICE AREA.

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 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. Cutting boards with deep, dark grooves must be sanded or replaced; ice build-up under condenser of bsmt W.I.C. must be r...

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. Dusty fan guards of most coolers (W.I.C./R.I.C.) need cleaning.

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. Floores in bsmt dry storage rooms, under W.I.C. shelves (first floor) & under handsink at ice cream area must be free of debris/dirt.

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. Walls behind ovens/toaster at front prep area must be kept clean.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Missing light shields in both W.I.C.'s must be replaced, shatter-proof.

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...

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. All clutter/unnecessary articles or old/unused equip...