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Dunkin Donuts / Baskin Robbins

August 2, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND WALK IN COOLER (#4) ON THE 2ND FL NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER. AIR TEMPERATURE PER MY THERMOMETER, 51.9F, OUTSIDE THERMOMETER READ 56F AND TIME/TEMPERATURE LOG ON PREMISES SHOW A TEMPERATURE OF 52.2F WAS TAKEN AT 6AM. INSTRUCTED TO HAVE UNIT FIXED, UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY THE CDPH. ONCE READY FOR REINSPECTION MUST FAX A LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG. CRITICAL VIOLATION 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS (ROAST BEEF, CHEESE AND CREAM CHEESE)BEING STORED IN THE ABOVE WALK IN COOLER AT IMPROPER TEMPERATURES. TEMPERATURES RANGED FROM 51.2F-51.8F. A COMBINED WEIGHT OF 273LBS. VALUED AT $417. ALL ITEMS WERE DISCARDED, INSTRUCTED TO KEEP COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A) FOUND MILK STORED IN THE ABOVE COOLER AT IMROPER TEMPERATURES. TEMPS. RANGED FROM 52.8F-53.2F. ITEMS WERE TAGGED AND CAN NOT BE USED/SOLD. 36 GAL. OF WHOLE MILK, 93 1/2 GAL. OF CREAMER, 8 CASES OF NESQUIK AND 4 CASES OF 2% (16FL OZ)MILK. ITEMS VALUED AT $529.
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: FOUND LIVE SMALL FLIES ON THE PREMISES, 15 IN THE REAR PREP AREA 1ST FL AND 35 ON THE 2ND FL PREP. INSTRUCTED TO ELIMINATE SMALL FLIES, CLEAN AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. SERIOUS VIOLATION 7-38-020
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST SAND OR REPLACE CUTTING BOARD IN PREP AREA WITH DEEP, DARK GROOVES.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF 3-COMP. SINK, INTERIOR OF ICE MACHINE AND USED/UNUSED COOKING EQUIPMENT 1ST AND 2ND FL.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT THROUGH OUT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST CLEAN AND MAINTAIN WALLS AND CEILING TILES THROUGHOUT REAR AND 2ND FL PREP AREAS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST PROVIDE A LIGHT SHIELD TO WALK IN COOLER #4 ON THE 2ND FL.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST REMOVE ALL UNUSED EQUIPMENT FROM 1ST/2ND FL PREP AREA AND ELIMINATE CLUTTER AND ORGANIZE STORAGE AREAS ON 2ND FL.
code 41

What changed since the previous inspection?

Compared with Pass on November 15, 2012: 6 findings appeared for the first time. 3 findings recurred.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.