DUNKIN DONUTS.

SEE REPORT FROM 5-17-2010.

SEE REPORT FROM 5-17-2010.

DETAIL CLEAN MULTI USE SUGAR CONTAINERS ON SITE.

SEE REPORT FROM 2-17-2010.

SEE REPORT FROM 2-17-2010.

SEE REPORT FROM 2-17-2010.

SEE REPORT FROM 2-17-2010.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE AT ALL TIMES. SERIOUS CITATION ISSUED 7-32-012. (SERVING AND PREPARING VARIOUS SANDWICHES CONTAINING EGGS,SAUSGAE AND BACON ETC. ALSO SERVING ICE CREAM.)

SEE REPORT FROM 2-17-2010.

SEE REPORT FROM 2-17-2010

SEE REPORT FROM 2-17-2010

SEE REPORT FROM 2-17-2010

SEE REPORT FROM 2-17-2010

SEE REPORT FROM 2-17-2010

SEE REPORT FROM 2-17-2010

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012. (SERVING ICE CREAM,ETC)

All food not stored in the original container shall be stored in properly labeled containers. PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE WORN CUTTING BOARD ATTACHED TO SMALL PREP COOLER. MUST RE-SEAL OR RE-GROUT ABOVE REAR 3 COMPARTMENT SINK AND REAR HAND SINK. REMOVE CHIPPING PAINT FROM STORAGE RACKS IN UNDER COUNTER COOLER IN FRONT PREP AREA. MUST COMPLETELY SEAL OPENINGS ALONG BOTTOM OF REVOLVING DOORS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL FRYERS AND OTHER COOKING EQUIPMENT AND REMOVE EXCESSIVE GREASE BUILD UP. ALSO CLEAN BOTH HAND SINKS AND REMOVE STAINS. CLEAN INTERIOR OF CABINETS IN FRONT PREP AREA.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR FLOORS THROUGHOUT REAR PREP AREA WHERE PEELING AND BROKEN. MUST MAKE FLOORS SMOOTH AND EASILY CLEANABLE. MUST ALSO DETAIL CLEAN FLOORS IN BASEMENT AND REMOVE DEAD ROACHES. ALSO CLEAN FLOORS IN 1ST FLOOR PREP AREAS UNDER SINKS,COOLERS AND PREP TABLES. REPAIR FLOOR AROUND REAR FLOOR DRAIN AND SEAL OPENINGS.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND OR REPAINT DIRTY AND DINGY WALLS IN REAR PREP AREAS. SEAL OPENINGS IN WALLS AROUND PLUMBING FIXTURES TO MOP SINK & REPAIR ALL WALLS AROUND MOP SINK.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST INSTALL A BACK FLOW PREVENTER AT THE ICE MACHINE, FLAVOR SHOT MACHINE,COFFEE MAKER,LATE AND HOT CHOCOLATE MAKERS OR PROVIDE PROOF OF EXISTENCE. PROVIDE 3 WORKING STOPPERS FOR BOTH 3 COMPARTMENT SINKS. MUST ALSO REPAIR LEAK AT SMALL COOLER OR 3 COMPARTMENT SINK IN ICE CREAM SERVICE AREA. (CDPH COULD NOT VISUALLY LOCATE EXACTLY WHERE LEAK WAS COMING FROM). INSTALL BACK FLOW PREVENTER AT WATER SOURCE IN REAR THAT IS USED FOR A HOSE CONNECTION.

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. MUST REMOVE ALL CLUTTER AROUND REAR PREP AREA TO ALLOW FOR FULL INSPECTION. PREMISES STORING FOOD ITEMS AND SINGLE USE ITEMS UNDER WASTE LINES. MUST RELOCATE DRY STORAGE IN BASEMENT TO AN AREA FREE OF OVERHEAD WASTELINES.