Dunkin Donuts

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CERTIFIED MANAGER FROM 2:20PM TO 3:10PM WHILE TCS FOODS SUCH AS SAUSAGE AND EGG WERE PREPARED. AT 3:10PM CERTIFIED MANAGER SONIA GARAY ARRIVED ON SITE. INSTRUCTED TO MAINTAIN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICAT...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED EXPOSED HAND WASHING SINK IN FRONT AREA RENDERED INACCESSIBLE BY HOSES BEING PLACED INSIDE IT. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND WASHING SINKS OPEN AND ACCESSIBLE FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION IS...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED SUGAR OUT OF THE ORIGINAL CONTAINERS AND IN BULK CONTAINER BY THE FRONT PREP STATION WITHOUT LABEL CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT. FOUND IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN FRONT AT 83.4F, HOT WATER TEMPERATURE AT HAND WASHING SINK IN REAR FOUND AT 84.7F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 80.3F...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED FOUR EMPLOYEES EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES

THERMOMETERS PROVIDED & ACCURATE

MISSING THERMOMETER IN SEVERAL PREP COOLERS , INSTRUCTED TO PROVIDE.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER OR CERTIFICATE ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (sausage, egg etc) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MAN...

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

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEANING MATERIALS TO CLEAN UP SAID INCIDENT ON SITE. FACILITY MUST PROVIDE PROCEDURES AND CLEANING MATERIALS (GLOVES, MASK, DISPOSABLE MOP, DISINFECTANT RATED FOR NOROVIRUS) FOR EMPLOYEES TO FOLLOW AND USE...

HANDS CLEAN & PROPERLY WASHED

OBSERVED FOOD HANDLER WASH HANDS AT 3 COMPARTMENT SINK. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a ...

HANDS CLEAN & PROPERLY WASHED

OBSERVED FOOD HANDLER WASH HANDS WITHOUT SOAP. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOUND NO PROOF OF FOOD HANDLER TRAINING ON SITE. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

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

OBSERVED THE 3 COMPARTMENT SINK SPRAYER HEAD HANDLE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Prep coolers through out missing thermometer. instructed to provide to all coolers.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

Facility not maintaining proper cooling temperature. found main prep cooler air temp at 55.4f, cooler is used to store perishables. instructed mgr to keep all coolers at 40f or lower. cooler is tagged not allowed to use must contact the office of CDP...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

Potentially hazardous foods stored at improper temperature, found 6 lbs of deli meat at 54.4f, 3 lbs of cooked eggs at 53.4f, 5 lbs of cream cheese packets at 53.4f and 4 lbs of cooked beef at 53.2f, all foods stored in said cooler, instructed mgr to...

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

2 light fixtures at donuts display case missing a light shield, instructed to install.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Prep coolers through out missing thermometer. instructed to provide to all coolers.

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

MUST REGROUT FLOOR AT THE COFFEE SERVICE IN THE MIDDLE OF BOTH FRONT PREP AREAS SO AS TO BE SMOOTH AND EASILY CLEANABLE.

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

INTERIOR SURFACES OF ICE MAKER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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

CRACKS ON WALL NEXT TO MOP SINK AND REAR HAND WASH SINK, INSTRUCTED TO SEAL AND MAINTAIN

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

MUST REPAIR BUKLED AND PEELING PAINT ABOVE SANDWICH MAKING STATION IN THE FRONT LINE.

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

DURING INSPECTION OBSERVED 3COMP SINK LOCATED BY THE ICE CREAM FREEZERS IN THE FRONT SERVICE AREA NOT PROPERLY MAINTAINED. 3COMP SINK DOES NOT HAVE HOT WATER. THERE IS ANOTHER 3COMP SINK IN THE REAR AREA WHICH HAS BOTH HOT AND COLD WATER. MUST BE WEL...

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

MUST REPAIR BUKLED AND PEELING PAINT ABOVE SANDWICH MAKING STATION IN THE FRONT LINE.

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

MUST REPAINT RUSTY GREASE TRAP BOX UNDER 3COMP SINK IN THE REAR AREA. MUST REPAIR LEAK FAUCET BASE AT 3COMP SINK IN THE REAR AREA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. BOXES OF DISPOSABLE CUPS STORED IN TOILET ROOM, IN...

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. CLUTTER NOTED IN REAR STORAGE AREA, INSTRUCTED TO R...

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. PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED COOLERS GASKETS.

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. OBSERVED ACCUMILATED FOOD DEBRIS INSIDE COOLERS GASKETS. MUST CLEAN AND MAINTAIN EQUIPMENT.

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...