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DAT DONUT

8251 S COTTAGE GROVE AVE, CHICAGO, IL 60619 · Restaurant

Inspection summary

DAT DONUT has been inspected 10 times by Chicago Department of Public Health since August 18, 2010. The most recent inspection, on October 26, 2021, recorded 4 infractions.

None of the 10 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on July 10, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on July 10, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on October 26, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 18, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 17 times across 7 separate inspections, most recently on October 26, 2021. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE GASKET SEAL OF THE TWO DOOR PREP COOLER IN THE FRONT FOOD SERVICE AREA IN NEED OF REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INSIDE OF THE PREP COOLERS WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING HARBORING OF PEST AND INSECTS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE HAND WASHING SINK IN THE REAR NEXT TO ICE MACHINE DRAINING SLOWLY. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS UNDER AND AROUND COUNTERS AND EQUIPMENT WITH A BUILD UP OF DIRT AND DEBRIS. INSTRUCTED TO CLEAN ALL AREAS AND MAINTAIN.
  2. Canvass

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND NO PROOF OF FOOD HANDLER TRAINING ON SITE. INSTRUCTED MANAGER TO PROVIDE.
  3. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED TO PROVIDE FOR EMPLOYEE HEALTH. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE WITH ALL NECESSARY ITEMS INCLUDING DISPOSABLE MOP, FACE MASK, DISPOSABLE GLOVES WITHAPPROPRIATE SANITIZER TO KILL THE NOROVIRUS.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OB SERVED NO METAL STEM THERMOMETER FOR PIC TO MONITOR FOOD TEMPERATURE.MUST PROVIDE. PRIORITY FOUNDATION
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATE BACKFLOW PREVENTER DEVICE ON WATER LINE OF ICE MACHINE. INSTRUCTED THAT BACKFLOW PREVENTER DEVICE MUST BE LOCATED TO BE SERVICE AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • WASHROOMS USED BY FEMALES MUST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SUPPLIES , UNNECESSARY ITEMS STORED ON FLOOR BY OFFICE. INSTRUCTED TO PROPERLY STORE ITEMS OFF FLOOR TO PREVENT A PEST HARBORAGE AREA.
  4. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Prep Tables, Sinks,Equipment and Ice Machines need cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors at wall base needs cleaning throughout premisis.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls need cleaning and repair.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Slow drain at rear handsink next to ice machine. Must repair. Leak at left three compartment sink faucet needs repair.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Sanitary containers for ice dispensing utensils. Wiping clothes need to be stored in sanitary solution
  5. Canvass

    9 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (EGGS,MILK,SAUSAGES),SERIOUS VIOLATION 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED MULTI-USE UTENSIL STORED IMPROPERLY. INSTRUCTED TO INVERT AND STORE PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN DOOR GASKET ON FRONT JUICE COOLER, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DIRT AND DEBRIS ON THE FOLLOWING FOOD AND NON-FOOD CONTACT EQUIPMENT; INTERIOR OF ICE MACHINE, HEAVY EQUIPMENT IN REAR PREP AREA,UNDER 3 COMP SINK AND AROUND GREASE TRAP, UNDER PREP TABLES, AROUND FRONT DONUT CASES. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRTY WALLS IN PREP AREA, AND ALONG BASE BOARDS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRT AND DEBRIS ON WALLS THROUGHOUT FRONT PREP AREA, AND CLEAN CEILING VENTS, AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAK UNDER EXPOSED HAND SINK IN FRONT PREP AREA, INSTRUCTED TO REPAIR.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • OBSERVED SOIL LINEN BEING STORED IMPROPERLY. INSTRUCTED TO STORE IN SANITIZER WHILE NOT IN USE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO INSTALL THERMOMETERS IN ALL COOLING UNITS.
  6. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS EGGS AND SAUSAGES,SERIOUS VIOLATION 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD CONTAINERS IN THE PREP AREA AND STORAGE AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE PREP AREA,ALONG WALL BASE AND CORNERS
  7. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES AT THE TIME INVESTIGATION BEGAN WHILE EGGS AND SAUSAGES WERE BEING PREPARED. CITATION ISSUED-SERIOUS7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR OF ICE NACHINE, CAN OPENER AND HOLSTER CONNECTED TO REP TABLE, EXTERIOR OF UNUSED PACKED ICE CREAM CASE, ALL UNCLEAN UTENSILS HANGING ABOVE 3 COMPARTMENT SINK, AND LOWER SHELVES UNDERNEATH PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR SECTION OF FLOOR AT DOORWAY LEADING FROM DONUT FRYING AREA INTO DISHWASHING AREA, AND SECTION OF FLOOR IN REAR STORAGE/PREP AREA. THESE AREAS MUST LEVEL IN ORDER TO ELIMINATE POSSIBLE PEST BREEDING SITES. DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND VEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS IN DONUT FRYING AREA, IN WASHROOM, AND ABOVE 3 COMPARTMENT SINK WHERE UTENSILS ARE STORED.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • ATTACH A SELF-CLOSING DEVICE TO WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  8. Complaint Re-Inspection

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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.CONTINUE TO REMOVE CONSTRUCTED CLUTTER FROM REPORT 537394 DATED 6/3/11.
  9. Short Form Complaint

    3 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.HOT WATER HANDLE IN POOR REPAIR AT HANDSINK NO HOT WATER RUNNING FROM NOZZLE WHEN HANDLE IS TURNED ON. PLUMBING NOT MAINTAINED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE MISSING SOAP DISPENSER AT PREP SINK BY 3 COMP. SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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.REMOVE CONSTRUCTION CLUTTER FROM OUTSIDE BUILDING, ALSO REMOVE STANDING WATER FROM AROUND BUILDING.
  10. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL MISSINGSOAP DISPENSER AT PREP SINK BY 3-COMP SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FLOORS OF DEBRIS UNDER AROUND DRY STORAGE AREA,AND REAR DOOR AREA,MUST CLEAN/MAINTAIN.

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