Dunkin Donuts

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeComplaint
• failed findings3
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: PREP COOLER IN USE, UNABLE TO MAINTAIN PROPER TEMPERATURE, 44.9F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO REPAIR AND BE ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. VIOLATION 7-38-005A CRITICAL.
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER: BREADED CHICKEN AT 50.5F, SAUSAGE AT 47.9F, EGG PATTIES AT 48.1F, STEAK 49.0F, CHEESE AT 47.9F. VEGETABLE EGG WHITE PATTIES AT 46.2F. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED. APPROX 20LBS. $200 VALUE. VIOLATION 7-38-005A CRITICAL.
  code 3Priority
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: WALK IN COOLER FLOOR UNDER SHELVING UNITS NOT CLEAN. INSTD TO CLEAN AND MAINTAIN.
  code 34

What changed since the previous inspection?

Compared with Pass on March 17, 2015: 2 findings appeared for the first time. 1 finding recurred. 3 previous findings did not recur.

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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.