JUL 27
2017
PASS 1 violation
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
TOILET IN WASHROOM FOUND DIRTY. MANAGER CLEANED DURING THE INSPECTION.
DUNKIN DONUTS/ BASKIN ROBBINS.
Chicago Health Dept
5130 N BROADWAY · UPTOWN, CHICAGO
Last inspected 2017.
12 inspections on record since 2011 · Last inspected Jul 2017.
Last inspected Jul 2017. Records may not reflect current conditions.
THE NUMBERS
INSPECTIONS
12
VIOLATIONS
48
total on record
LAST INSPECTED
JUL 2017
INSPECTION HISTORY
JUN 8
2017
PASS · 0 violations
MAY 31
2017
FAIL 1 violation 1 CRITICAL
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED 17 LIVE SMALL FLIES THROUGHOUT REAR PREP, FRONT DONUT DISPLAY PREP AREA AND REAR PREP. INSTRUCTED TO HAVE PEST CO. SERVICE FOR FLIES TO ELIMINATE OR MINIMIZE FLY ACTIVITY. SERIOUS VIOLATION 7-38-020.
APR 4
2017
PASS · 0 violations
MAR 28
2017
FAIL 9 violations 1 CRITICAL
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
NO HOT WATER AT THE FOLLOWING SINKS AND THROUGHOUT ESTABLISHMENT: 83.3F AT THE REAR DISH ROOM THREE COMPARTMENT SINK, 82.4F AT THE FRONT THREE COMPARTMENT SINK. 81.7F AT THE DISH ROOM EXPOSED HAND SINK, 81.5F AT THE FOOD PREP EXPOSED HAND SINK, 78.8F AT THE FRONT PREP EXPOSED HAND SINK. WASH BOWL IN THE WASHROOM AT 81.1F. MUST PROVIDE HOT WATER AT A MINIMUM OF 110F AT THE DISH THREE COMPARTMENT SINKS AND 85F AT ALL EXPOSED HAND SINKS. REPAIR PERSON ARRIVED ON SITE AND TURNED THE HOT WATER TANK UP TO RESTORE HOT WATER TO 110F DURING THE INSPECTION. CRITICAL VIOLATION 7-38-030.
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
THREE COMPARTMENT SINK NOT MAINTAINED. NO HOT OR COLD WATER AVAILABLE FROM NOZZLE WHEN HOT HANDLE OR COLD HANDLE IS ONLY TURNED ON. WATER IS DISPENSED MIXED ONLY FROM VALVE ATTACHED TO THE SPRAY NOZZLE AT 83.3F. MUST ALLOW HOT AND COLD WATER TO BE DISPENSED SEPARATELY FROM THE NOZZLE WITHOUT THE VALVE USE FROM THE FAUCET HANDLES. SERIOUS VIOLATION 7-38-030.
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATION FROM REPORT #1588923 ON 11-27-15 NOT CORRECTED. #32-ICE BUILDUP ON THE CONDENSER IN THE WALK-IN FREEZER. INSTRUCTED TO REMOVE ICE, DEFROST FREEZER, AND MAINTAIN. EXPOSED HAND SINK AT THE REAR PREP NOT MAINTAINED. NO HOT OR COLD WATER AVAILABLE. MUST PROVIDE HOT AND COLD RUNNING WATER, AT ALL TIMES. SERIOUS VIOLATION 7-42-090.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
BULK SUGAR CONTAINER MUST BE LABELED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
EXTERIOR OF THE DRAWER COOLER AND CAMBRO ICE BIN FOUND DIRTY. MUST CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
DIRTY FLOOR DRAINS AT THE ICE CREAM PREP FOR THE DIPPER WELL DRAINAGE. MUST CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INOPERABLE VENTILATION IN THE MENS AND LADIES WASHROOM. MUST REPAIR/REPLACE.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE ACCURATE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ALL STORED ITEMS THROUGHOUT REAR STORAGE MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE. USED UNUSED TOILET MUST BE REMOVED FROM THE REAR DRY FOOD STORAGE ROOM AND NEXT TO THE ICE MACHINE. PROPERLY STORED IN A NON-FOOD AREA.
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NOV 27
2015
PASS 6 violations
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
OBSERVED A PLASTIC CUP IN THE CONTAINER OF ICE UNDER THE COUNTER USED TO DISPENSE ICE. INSTRUCTED TO USE A HANDLED SCOOP TO DISPENESE ICE AND TO STORE THE HANDLE OUT OF THE ICE IN BETWEEN USE TO AVOID INDIRECT CONTAMINATION.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
ICE BUILDUP ON THE CONDENSER IN THE WALK-IN FREEZER. INSTRUCTED TO REMOVE ICE, DEFROST FREEZER, AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
RUBBER GASKETS AROUND ALL REACH-IN COOLERS MUST BE CLEANED TO REMOVE ENCRUSTED FOOD DEBRIS BUILDUP.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN THE FLOORS UNDER THE DRY STORAGE RACK TO REMOVE DEBRIS AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
THE EXPOSED HAND SINK NEXT TO THE CONVENTIONAL OVEN IN THE REAR IS OUT OF SERVICE, NOT FUNCTIONING; THERE IS A SEPERATE EXPOSED HAND SINK IN THE SAME PREP AREA NEXT TO THE 3-COMPARMENT SINK THAT IS WORKING PROPERLY WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE WITH SOAP AND A PAPER TOWELS.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ALL EMPLOYEES MUST WEAR A PROPER HAIR RESTRAINT TO CONFINE AREA WHILE SERVING AND PREPARING FOOD IN THE PREP AREA AT ALL TIMES.
SEP 4
2015
PASS W/ CONDITIONS 2 violations 1 CRITICAL
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE IN THE 4 REFRIGERATOR DRAWERS UNDER THE COLD-HOLDING UNIT: FOUND DUNKIN DOGS AT 53.2F, EGG PATTIES AT 49.8F, TURKEY SAUSAGE AT 50.2F, SAUSAGE LINKS AT 51.8F, EGGS PATTIES WITH SWEET PEPPERS AT 51.7F, AND PREMADE OMELETE PATTIES AT 50.5F. INTERNAL TEMPERATURE OF THE COOLER BY MY THERMOMETER WAS 39.1F. MANAGER VOLUNTARILY DISCARDED 8# OF FOOD WORTH $40. CRITICAL VIOLATION 7-38-005A
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
FOUND ICE SCOOP LAYING IN THE ICE MACHINE WITH THE HANDLE DOWN, TOUCHING THE ICE. INSTRUCTED TO STORE ICE SCOOP IN A SEPERATE CONTAINER OR IN THE ICE WITH STORED FACING UP, OUT OF THE ICE.
AUG 8
2014
PASS W/ CONDITIONS 6 violations 1 CRITICAL
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACT SURFACE SUCH AS KITCHEN EQUIPMENT, DIRTY HANDLE OF COOLERS CLEANING BRUSH AND CLEANED PREP AREA, CONSTANTLY TOUCHING MONITOR MACHINE ABOVE THE PREP COOLER, THEN REMOVED FOOD GLOVES PUT ON A NEW PAIR AND GRABBED,BREAD, COOKED EGGS,CHEESE ETC AND MADE A SANDWICHES FOR CUSTOMER.NEVER WASHED HER HANDS.INSTRUCTED TO MANAGER HAND WASHING IS REQUIRED PRIOR TO PUT ON A NEW PAIR FOOD GLOVES. MANAGER DISCUSSED APPROPRIATE HAND WASHING WITH EMPLOYEE. CRITICAL VIOLATION:7-38-010(A)
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
FOOD(ICE) NOT PROTECTED DURING STORAGE,FOUND MOBILE ICE BIN,UNCOVERED,HALF FILLED WITH ICE, A PLASTIC GLASS WITH ICE WAS STORED ON TOP THE ICE.ALSO A GLASS LID AT SAME AREA. ICE IS USED FOR HUMAN CONSUMPTION.OBSERVED EMPLOYEE SWEEPING AND MOPING AROUND THE AREA WERE UNCOVERED MOBILE ICE BIN IS STORED.INSTRUCTED TO REPLACE PLASTIC GLASS FOR A ICE SCOOP AND ICE BIN MUST BE COVERED AT ALL TIMES FOR FOOD PROTECTION. ICE DISCARDED BY THE MANAGER,AND ICE BIN WASHED RINSED AND SANITIZED. SERIOUS VIOLATION:7-38-005(A)
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
A FOOD COVER IS NEED FOR THE MOBILE DONUTS METAL SHELVES,WERE FOOD IS STORED.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.OBSERVED ICE AND WATER INSIDE THE MOBILE ICE BINS,INSTRUCTED ICE BIN MUST BE DRAINING WATER.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
DEBRIS ON FLOOR THROUGHOUT THE PREMISES,SPECIALLY ALONG WALLS AND CORNERS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
LIGHT SHIELD IN PREP/SELLING AREA WITH DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN. VENT COVER IN DINING / FRONT PREP AREA WITH DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
LEAKING WATER PIPE UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO REPAIR.ALSO EXPOSED HAND SINK BY THE REAR THREE COMPARTMENT SINK SLOWLY DRAINING,NEED TO REPAIR
FEB 26
2013
PASS 4 violations
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REACH IN COOLER #11 DOOR RUBBER GASKETS RIPPED ALSO OBSERVED ICE BUILD UP INSIDE WALK IN FREEZER ON SHELF BEHIND CONDENSER. MUST REPAIR/REPLACE DAMAGED DOOR GASKET AND REMOVE ICE BUILD UP IN FREEZER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED DUST BUILD UP ON REAR OF CONDENSER INSIDE WALK IN COOLER. MUST CLEAN CONDENSER.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED FOOD SPILL ON FLOOR INSIDE CLOSET, NEXT TO WASHROOMS. MUST CLEAN FLOOR AND MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
THERMOMETER BROKEN INSIDE TOPPINGS REACH IN COOLER. MUST PROVIDE WORKING THERMOMETER FOR COOLER.
MAR 26
2012
PASS W/ CONDITIONS 5 violations
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
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 HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS- HAM, EGGS, MILK, ICE CREAM, ETC.- ARE HANDLED. INSTRUCTED TO HAVE A CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED.
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. MUST PROVIDE ICE SCOOP WITH HANDLE FOR ICE MACHINE.
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 SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
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. OBSERVED FOOD/DUST BUILD UP ON FLOOR UNDER AND AROUND EQUIPMENT AND ALONG WALLS/CORNERS THROUGHOUT. MUST DETAIL CLEAN FLOOR AND MAINTAIN.
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 and Regulations of the Board of Health. ICE CREAM SCOOP DIPPER WELL (RIGHT SIDE DIPPER WELL) WATER DRAIN STABALIZER MISSING. MUST PROVIDE.
APR 27
2011
PASS 6 violations
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.//VIOLATION REMAINING SEE REPORT #525307.
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.//VIOLATION REMAINING SEE REPORT #525307.
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.//VIOLATION REMAINING SEE REPORT #525307.
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.//VIOLATION REMAINING SEE REPORT #525307.
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.//VIOLATION REMAINING SEE REPORT #525307.
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.//VIOLATION REMAINING SEE REPORT #525307.
APR 25
2011
PASS W/ CONDITIONS 8 violations 2 CRITICAL
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//FACILITIES UNABLE TO MAINTAIN PROPER AIR TEMPS TEMPED AT 56.7F,PLACED HELD FOR INSPECTION TAG ON PREP COOLER,INSTRUCTED MGMT NOT TO USE UNTIL REINSPECTED BY DEPT OF HEALTH CALL 312-746-4240.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less.//OBSERVED POTENTIALLY HAZARDOUS FOODS IN REACH IN COOLER(CREAM CHEESE,EGG WHITE,HAM,TUBS CREAM CHEESE,EGG & SAUSUGE,SAUSUGES, EXT) TEMP BETWEEN 53.9F-55.7F/MGMT VOLUNTEERED TO PROERLLY DISCARED FOOD ITEMS $300.00,35LBS
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.//MUST PROPERLLY STORE ALL CLEAN SINGLE SERVICE UTENSILS IN FRONT PREP AREA.
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.//MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA./NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE.
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.//SOME SHELVES IN COOLERS,WALK IN COOLER,WALK IN FREEZER,DRY STORAGE, INSIDE ICE MACHINE 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.//FLOORS UNDER AROUND STOCK NEED CLEANINING IN REAR & WALK IN COOLER/FREEZER.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Use dustless cleaning methods.//MUST REPLACE ALL STAIN CEILING TILE IN DINNING AREA.
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.//MUST REPLACE ALL LIGHTS OUT IN REAR STORAGE AREA & PREP AREA.
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