DUNKIN DONUTS / BASKIN ROBINS

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED, Cold Eggs Cold-Hold Unit 38.90 °F Hot SAUSAGE Hot-Hold Unit 145.10 °F SERIOUS CITATION ISSUED: 7-38-012

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN/RESEAL WIRE SHELVING IN REAR WALK-IN COOLER

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS BEHIND-UNDER-AROUND ALL HEAVY EQUIPMENTS THROUGHOUT PREMISES

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REMOVE OLD SEALANT ALONG WALL AREA BY MOP SINK

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKING FAUCET AT ALL SINKS, MUST REPAIR BROKEN HANDLE TO HAND SINK IN BATHROOM, AND PROVIDE THREE SINK STOPPERS FOR ALL THREE COMPARTMENT SINKS

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.Wednesday, April 27, 2011. FOUND NO CERTIFIED FOOD MANAGER OR VALID DOCUMENTATION ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED,SERVED.ON PREMISES TO RE-ISSUE CITATION PER SUPERVISOR M.BROWNLEE.

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.THE FOLLOWING REQUIRES DETAIL CLEANING SHELVING,FAN COVERS INSIDE WALK-IN-COOLER,INTERIOR CABINETS BEHIND FRONT COUNTERS,ROLLING UTILITY CARTS,DRY STORAGE SELVINGS,EXTERIOR TOPS OF LARGE OVEN REAR.

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..MUST CLEAN FLOORS BEHIND-UNDER-AROUND ALL HEAVY EQUIPMENTS AND REPAIR GROUT BETWEEN FLOOR TILES AROUND FLOOR DRAINS.

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.MUST REPLACE WATER STAINED CEILING TILES AT CUSTOMERS DINING AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE CLUTTER STORED ON FLOOR ALONG REAR EXIT DOOR.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER OR VALID DOCUMENTATION ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED,SERVED.

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.THE FOLLOWING REQUIRES DETAIL CLEANING SHELVING,FAN COVERS INSIDE WALK-IN-COOLER,INTERIOR CABINETS BEHIND FRONT COUNTERS,ROLLING UTILITY CARTS,DRY STORAGE SELVINGS,EXTERIOR TOPS OF LARGE OVEN REAR.

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.MUST CLEAN FLOORS BEHIND-UNDER-AROUND ALL HEAVY EQUIPMENTS AND REPAIR GROUT BETWEEN FLOOR TILES AROUND FLOOR DRAINS.

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.MUST REPLACE WATER STAINED CEILING TILES AT CUSTOMERS DINING AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE CLUTTER STORED ON FLOOR ALONG REAR EXIT DOOR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED BROKEN LIGHT SHIELD IN REAR PREP AREA OVER PREP TABLE. INSTRUCTED TO REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NOZZLE LEAKING AT FRONT 3 COMPARTMENT SINK INSTRUCTED TO REPAIR.

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 REPAIR DAMAGED CABINET DOOR AT FRONT PREP/SERVING AREA,AND ALSO REPAIR BROKEN ICE BIN LID.

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 AT HOT WATER TANK AREA NEEDS CLEANING. ALSO INSTRUCTED MANAGEMENT TO ELEVATE SHELF FOOD STORAGE RACKS 6" OFF THE FLOOR.