DUNKIN DONUTS/BASKIN ROBBINS

Recorded violations

• 2

  FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//FACILITIES UNABLE TO MAINTAIN PROPER AIR TEMPS TEMPED AT 56.7F,PLACED HELD FOR INSPECTION TAG ON PREP COOLER,INSTRUCTED MGMT NOT TO USE UNTIL REINSPECTED BY DEPT OF HEALTH CALL 312-746-4240.

• 3

  POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.//OBSERVED POTENTIALLY HAZARDOUS FOODS IN REACH IN COOLER(CREAM CHEESE,EGG WHITE,HAM,TUBS CREAM CHEESE,EGG & SAUSUGE,SAUSUGES, EXT) TEMP BETWEEN 53.9F-55.7F/MGMT VOLUNTEERED TO PROERLLY DISCARED FOOD ITEMS $300.00,35LBS

• 31

  CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST PROPERLLY STORE ALL CLEAN SINGLE SERVICE UTENSILS IN FRONT PREP AREA.

• 32

  FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA./NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE.

• 33

  FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS,WALK IN COOLER,WALK IN FREEZER,DRY STORAGE, INSIDE ICE MACHINE NEED CLEANING.

• 34

  FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK NEED CLEANINING IN REAR & WALK IN COOLER/FREEZER.

• 35

  WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Use dustless cleaning methods.//MUST REPLACE ALL STAIN CEILING TILE IN DINNING AREA.

• 36

  LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//MUST REPLACE ALL LIGHTS OUT IN REAR STORAGE AREA & PREP AREA.