Cooked?✓!
Snappy Convenience Center/Subway/Dunkin Donut
November 9, 2012 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings9
- critical findings3
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: FACILITY NOT MAINTAINING PROPER TEMPERATURE, OBSERVED PREP REACH IN COOLER AT 50.7F, INSIDE THE DUNKIN DONUTS PREP AREA. INSTRUCTED TO REPAIR UNIT AND KEEP AT 40F OR BELOW. TAG HELD FOR INSPECTION PLACED ON UNIT. INSTRUCTED WHEN UNIT IS REPAIRED TO FAX LETTER OR EMAIL REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE COOLER; ABOUT 3LBS. TUNA AT 47.3F, 1LB. CHICKEN SALAD 53.2F, 1LB. VEG. PATTIES 48.7F, 2LBS. TURKEY 53.2F, 4LBS SAUSAGE 49.6F, 3LBS COOKED EGGS RANGING FROM 47.7-50.3F, AND 3LBS HAM 54.7F. INSTRUCTED POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OR BELOW. INADEQUATE FOOD PROTECTION. FOOD DISCARDED, V=$200. CRITICAL CITATION ISSUED, 7-38-005(A).
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: POOR HYGIENIC PRACTICES; OBSERVERED FOOD HANDLERS AT DUNKIN DONUTS RETURNING TO PREP AREA FROM REAR STORAGE/DISH WASHING AREA PUTTING ON GLOVES BUT NOT WASHING THEIR HANDS. ONE EMPLOYEE TOUCHING HIS NOSE AND PREPARING A SANDWICH, NOT WASHING HIS HANDS. ALSO OBSERVED EMPLOYEE AT THE SUBWAY PREP AREA BY HER SELF, WAITING ON CUSTOMERS, HANDLING MONEY AND PREPARING SANDWICHES, CHANGING GLOVES BUT NOT WASHING HER HANDS. INSTRUCTED HANDS MUST BE WASHED AT THE EXPOSED HAND WASHING SINK WITH WARM WATER AND SOAP ATFER ANY CONTAMINATING CONDITION. CRITICAL CITATION ISSUEE, 7-38-010(A).
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: OBSERVED NO CERTIFIED FOOD MANAGERS ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES. (PREPARING SANDWICHES, REHEATING CHICKEN AND MEAT BALLS AT TIME OF INSPECTION). SERIOUS CITATION ISSUED, 7-38-012.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: INSTRUCTED TO REPLACE BROKEN GASKET ON SMALL/ONE DOOR REACH IN COOLER AT DUNKIN DONUTS PREP AREA.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: THE FOLLOWING NOT CLEANED, AT DUNKIN DONUTS; MUST CLEAN/SANITIZE; CABINTETS, SHELVES UNDER FRONT SERVING COUNTERS, MOP SINK, EXTERIOR OF ICE MACHINE. SUBWAY; MICROWAVE OVENS, BOTTOM PANELS OF COLD/HOT HOLDING UNITS, COOLERS, FREEZER AND CABINETS.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: NOTED CLUTTER AT REAR STORAGE AREA AND DISH WASHING AREA, INSTRUCTED TO REMOVE CLUTTER AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS, AT DUNKIN DONUTS.
What changed since the previous inspection?
Compared with Pass on August 24, 2010: 9 findings appeared for the first time. 2 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.