DUNKIN DONUTS

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED ABOUT 15 FRUIT FLIES ON WALLS UNDER 3 COMPARTMENT SINK AND FRONT COUNTERS.SERIOUS VIOLATION. CITATION ISSUED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN BELOW AND BEHIND REACH IN COOLERS. (FRONT OF PREMISES)FOUND FLOOR DRAIN COVERS NOT CLEAN AT PREMISES. MUST WASH AND FLUSH FLOOR DRAINS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND MOPS AND BROOMS NOT STORED PROPERLY.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: FOUND WASHBOWL/HANDSINK INSIDE WOMAN'S RESTROOM NOT WORKING. SERIOUS VIOLATION. CITATION ISSUED. CURRENTLY USING MEN'S RESTROOM AS UNISEX BATHROOM UNTIL SINK IS REPAIRED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND FOLLOWING NOT CLEAN: OVENS, EXPOSED HAND SINKS, AND INTERIOR BOTTOM OF REACH IN COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN THROUGHOUT PREMISES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND MOPS AND BROOMS NOT STORED PROPERLY.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FOOD DEBRIS/FOOD STAINS INSIDE CABINET UNDER FRONT PREP 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DUST/FOOD DEBRIS ON FLOOR UNDER AND AROUND EQUIPMENT AT STORAGE ROOM AND PREP AREAS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DUST BUILD UP ON CEILING LIGHT COVER ABOVE OVEN. INSTRUCTED MANAGER TO CLEAN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: DISHWASH AREA HANDWASH BOWL DRAIN NOT ALIGNED, CAUSING WATER TO LEAK ONTO FLOOR. MUST REALIGN WATER DRIP INTO DRAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE WORKING THERMOMETERS INSIDE COOLER AT DRIVE THRU AND IN COOLER AT ICE CREAM PREP SIDE.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICE OF FOODSERVICE EMPLOYEES AT FRONT PREP/SERVING AREA USING SAME GLOVE TOUCHING EVERYTHING(MONEY,CLEANING SURFACES,ETC,AND PICKING FOOD FROM DISPLAY SHELVES AND EAT,SAME READY TO EAT FOOD BEING SERVED TO PUBLIC,AND ARRANGING READY TO EAT FOODS ON DISPLAY SHEVLES BY PICKING UP DONUTS,MUFFINS,ETC WITH SAME GLOVE WITHOUT REMOVING THE GLOVE & WASH HANDS FIRST.CITATION ISSUED 7-38-010(A)CRITICAL.INSTRUCTED MANAGER TO HAVE EMPLOYEES REMOVE GLOVE AND WASH HANDS AFTER EACH CONTAMINANT,BEFORE HANDLING READY TO EAT FOODS.ALSO MUST REFRAIN FROM EATING FOODS MEANT TO BE SERVED TO PUBLIC;SHOULD ALLOW FOOD HANDLERS BREAK TIME TO EAT,WASH HANDS AND RETURN TO WORK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE BURNED CURTAINS INSIDE THE WALK-IN COOLER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE WORKING THERMOMETERS FOR ALL COOLERS AND FREEZERS.

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. REPLACE BURNED CURTAINS INSIDE THE WALK-IN COOLER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE WORKING THERMOMETERS FOR ALL COOLERS AND FREEZERS

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST COMPLY WITH ALL VIOLATIONS NOTED ON REPORT #88500 DATED 8.11.10.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST COMPLY WITH ALL VIOLATIONS NOTED ON REPORT #88500 DATED 8.11.10.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST COMPLY WITH ALL VIOLATIONS NOTED ON REPORT #88500 DATED 8.11.10

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST COMPLY WITH ALL VIOLATIONS NOTED ON REPORT #88500 DATED 8.11.10.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST COMPLY WITH ALL VIOLATIONS NOTED ON REPORT #88500 DATED 8.11.10.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving not clean need cleaning, storage shelving/racks need cleaning.

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 heavy equipment, cooking equipment in prep areas, and rear kitchen under shelving need detailed cleaning.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. ceiling in front prep area needs cleaning.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep areas not clean need cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. exhaust vents(ventilation)in prep areas, kitchen areas need cleaning. exhaust vents(ventilation)in bathrooms need cleaning.