DUNKIN DONUTS & BASKIN ROBBINS in CHICAGO, IL Failed Its Health Inspection on 04/14/23

CHICAGO, IL - Health inspectors documented violations at DUNKIN DONUTS & BASKIN ROBBINS during a routine inspection conducted on 04/14/2023.

Situated at 448 E 87TH ST, the establishment is part of Chatham's active food service sector. The Chatham area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.

The inspection identified 4 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.

The first violation concerned thermal management. Inspectors documented: Thermometers Provided & Accurate - Comments: Observed No Ambient Air Thermometer or Temperature Gauage Inside or on the Four Door Refrigeration Unit Where the Hot Foods Are Prepared, Conspicuously Posted to Monitor the Ambient Temperature of Equipment. Instructed to Equip All Refrigeration Units with Accurate and Working Thermometers.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.

The second violation related to hand hygiene and handwashing facilities. Inspectors documented: Contamination Prevented During Food Preparation, Storage & Display - Comments: Observed Crossiants and Waffle Cones Not Covered on the Rack at the Rear Food Prep/dishwashing Area. Instructed to Cover All Food Items That Are Not Being Prepared, to Avoid Possible Contamination.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.

The third violation involved hand hygiene and handwashing facilities. Inspectors documented: Personal Cleanliness - Comments: Observed Two Male Food Handlers Without Hair Restraints in the Food Prep Area. Instructed All Food Handlers Must Wear Hair Restraints While in the Food Prep Area at All Times and Maintain.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.

The fourth violation involved hand sanitation. Inspectors documented: Non-food/food Contact Surfaces Clean - Comments: Observed the Microwvae at the Rear Food Prep/dishwashing Area with Food Splatters. Instructed to Clean Said Equipment and Maintain. |. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.

Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.

This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/14/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.