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Dunkin Donuts

October 15, 2012 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND PREP COOLER UNIT NOT MAINTAINING ADEQUATE TEMPERATURE. PRESENT AIR TEMPERATURE: 48.6F TO 50F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT: COOKED SAUSAGE, EGGS, CREAM CHEESE ETC.)COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT" HELD FOR INSPECTION". 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 FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE PREP COOLER:70 EACH OF (1.25 OZ),OF VARIOUS KIND OF CREAM CHEESE AT TEMP OF 49.1F; COOKED SCRAMBLED EGGS A TEMP OF 46.6F; 35 EACH OF TUNA(2OZ) AT TEMP OF 50F TO 52F; COOKED SASAUGE AT TEMP OF 49.6F;FRESH SALMON AT TEMP OF 50.5F; VEGETARIAN BACON AT TEMP OF 49.5F TO 50.7F; FOOD DISCARDED AND DENATURED,POUND 7, VALUE 250. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: Poor hygienic practices. Observed employee behind the front counter cleaning under the finger nails and try to pull a hangnail; took food order from a customer, and handled money and registrar, and without washing hands handled ready to eat products( donuts). Hand washing procedure explained. critical violation: 7-38-010 (a)
code 6Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED WALK-IN FREEZER DOOR NOT ABLE TO CLOSE DUE TO EXCESS ICE BUILD-UP, INSTRUCTED TO REMOVE ICE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED COLD WATER HANDLE AT WASHBOWL IN DINING AREA WITH A GREEN SLIME SUBSTANCE ,INSTRUCTED TO REMOVE HANDLE AND CLEAN IT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED STANDING WATER BETWEEN FLOOR TILES,INSTRUCTED TO RE GROUT FLOOR BY AND UNDER THE THREE COMPARTMENT SINKS,ALSO BY THE MOP SINK. RAW WOOD BASE BEHIND THE FRONT COUNTER IN POOR REPAIR AND DIRTY WITH A BUILD-UP OF GRIMES, INSTRUCTED TO PROVIDE A SMOOTH, CLEANABLE AND NON- ABSORBENT MATERIAL. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER THE COUNTERS,UNDER SHELVES, ALONG BASEBOARD WALLS AND CORNERS(DEBRIS, GRIMES AND BUILD DUST).
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REMOVE DIRTY AND BROKEN CAULKING AROUND EXPOSED HAND SINK BY THE YOGURT MACHINE,AND MOP SINK.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: ADDITIONAL WATER FLOW IS NEEDED ON BOTH FAUCET ABOVE THE YOGURT AND SOFT ICE CREAM MACHINE, ALSO AT EXPOSED HAND SINK BY THE SAME MACHINE MENTIONED. PROVIDE UN THREAD FAUCET FOR THE EXPOSED HAND SINK,FRONT AREA
code 38

What changed since the previous inspection?

Compared with Pass on August 18, 2011: 8 findings appeared for the first time.

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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.