DUNKIN DONUTS / BASKIN ROBINS.

NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED, Cold Eggs Cold-Hold Unit 38.90 °F Hot SAUSAGE Hot-Hold Unit 145.10 °F SERIOUS CITATION ISSUED: 7-38-012

MUST CLEAN/RESEAL WIRE SHELVING IN REAR WALK-IN COOLER

MUST CLEAN FLOORS BEHIND-UNDER-AROUND ALL HEAVY EQUIPMENTS THROUGHOUT PREMISES

MUST REMOVE OLD SEALANT ALONG WALL AREA BY MOP SINK

MUST REPAIR LEAKING FAUCET AT ALL SINKS, MUST REPAIR BROKEN HANDLE TO HAND SINK IN BATHROOM, AND PROVIDE THREE SINK STOPPERS FOR ALL THREE COMPARTMENT SINKS

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.Wednesday, April 27, 2011. FOUND NO CERTIFIED FOOD MANAGER OR VALID DOCUMENTATION ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED,SERVED.ON PREMISES TO RE-ISSUE CITATION PER SUPERVISOR M.BROWNLEE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES DETAIL CLEANING SHELVING,FAN COVERS INSIDE WALK-IN-COOLER,INTERIOR CABINETS BEHIND FRONT COUNTERS,ROLLING UTILITY CARTS,DRY STORAGE SELVINGS,EXTERIOR TOPS OF LARGE OVEN REAR.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair..MUST CLEAN FLOORS BEHIND-UNDER-AROUND ALL HEAVY EQUIPMENTS AND REPAIR GROUT BETWEEN FLOOR TILES AROUND FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE WATER STAINED CEILING TILES AT CUSTOMERS DINING AREA.

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 CLUTTER STORED ON FLOOR ALONG REAR EXIT DOOR.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER OR VALID DOCUMENTATION ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED,SERVED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES DETAIL CLEANING SHELVING,FAN COVERS INSIDE WALK-IN-COOLER,INTERIOR CABINETS BEHIND FRONT COUNTERS,ROLLING UTILITY CARTS,DRY STORAGE SELVINGS,EXTERIOR TOPS OF LARGE OVEN REAR.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS BEHIND-UNDER-AROUND ALL HEAVY EQUIPMENTS AND REPAIR GROUT BETWEEN FLOOR TILES AROUND FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE WATER STAINED CEILING TILES AT CUSTOMERS DINING AREA.

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 CLUTTER STORED ON FLOOR ALONG REAR EXIT DOOR.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED BROKEN LIGHT SHIELD IN REAR PREP AREA OVER PREP TABLE. INSTRUCTED TO REPLACE.

OBSERVED NOZZLE LEAKING AT FRONT 3 COMPARTMENT SINK INSTRUCTED TO REPAIR.