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DUNKIN DONUTS

101 W DIVISION ST, CHICAGO, IL 60610 · Restaurant

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND COLD FOOD STORAGE AT IMPROPER TEMPERATURES. FOUND SMALL REACH IN COOLER AT 50 DEGREES F AND FOUND TOP PORTION OF PREP COOLER AT 45 DEGREES F. MUST REPAIR OR ADJUST COOLERS SO THAT THEY HOLD A TEMPERATURE OF 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 12LBS OF EGGS,SAUSAGE AND HAM PANINI'S AT IMPROPER TEMPERATURES RANGING BETWEEN 45-49 DEGREES F. CRITICAL CITATION ISSUED 7-38-005A.
    • 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 REPAIR BROKEN GLASS TO FRONT ENTRANCE DOOR. MUST ALSO REPLACE WORN WEATHER STRIPS ALONG SIDE AND UNDER FRONT REVOLVING DOORS AND SEAL OPENINGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN INTERIOR OF ICE MACHINE. ALSO DETAIL CLEAN INTERIOR OF CABINETS,FRYERS AND HOOD OVER FRYERS AND REMOVE FOOD DEBRIS.
    • 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. MUST REPAIR FLOORS THROUGHOUT REAR PREP AREA WHERE PEELING AND BROKEN. MUST MAKE FLOORS SMOOTH AN EASILY CLEANABLE. MUST ALSO DETAIL CLEAN FLOORS IN BASEMENT AND REMOVE DEAD ROACHES AND OTHER INSECTS. REPAIR FLOOR AROUND REAR FLOOR DRAIN. DETAIL CLEAN FLOORS IN PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND OR REPAINT DIRTY AND DINGY WALLS IN REAR PREP AREAS. SEAL OPENINGS IN WALLS AROUND PLUBING FIXTURES TO MOP SINK AND REPAIR WALLS AROUND MOP SINK. REPAIR LARGE OPENING IN CEILING AT THE TOP OF BASEMENT STAIRS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. MUST REPAIR LEAKY FAUCET AND PIPES UNDER LARGE REAR 3 COMPARTMENT SINK. PROVIDE THREE WORKING STOPPERS FOR BOTH 3 COMPARTMENT SINKS. INSTALL BACK FLOW PREVENTER AT ICE MACHINE AND AT WATER SOURCE THAT IS IN REAR THAT IS USED FOR A HOSE CONNECTION. (MUST VISUALLY SEE BACK FLOW DEVICE)
    • 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. PREMISES STORING FOOD ITEMS AND SINGLE USE ITEMS UNDER WASTE LINES IN BASEMENT. MUST RELOCATE DRY STORAGE TO AN AREA FREE OF OVERHEAD WASTELINES.
  4. Short Form Complaint

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SEE REPORT FROM 5-17-2010.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEE REPORT FROM 5-17-2010.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN MULTI USE SUGAR CONTAINERS ON SITE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEE REPORT FROM 2-17-2010.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE REPORT FROM 2-17-2010.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SEE REPORT FROM 2-17-2010.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SEE REPORT FROM 2-17-2010.
  5. Consultation

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE AT ALL TIMES. SERIOUS CITATION ISSUED 7-32-012. (SERVING AND PREPARING VARIOUS SANDWICHES CONTAINING EGGS,SAUSGAE AND BACON ETC. ALSO SERVING ICE CREAM.)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SEE REPORT FROM 2-17-2010.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEE REPORT FROM 2-17-2010
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SEE REPORT FROM 2-17-2010
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEE REPORT FROM 2-17-2010
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE REPORT FROM 2-17-2010
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SEE REPORT FROM 2-17-2010
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SEE REPORT FROM 2-17-2010
  6. License

    0 infractions

  7. Canvass

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012. (SERVING ICE CREAM,ETC)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.
    • 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 REPLACE WORN CUTTING BOARD ATTACHED TO SMALL PREP COOLER. MUST RE-SEAL OR RE-GROUT ABOVE REAR 3 COMPARTMENT SINK AND REAR HAND SINK. REMOVE CHIPPING PAINT FROM STORAGE RACKS IN UNDER COUNTER COOLER IN FRONT PREP AREA. MUST COMPLETELY SEAL OPENINGS ALONG BOTTOM OF REVOLVING DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL FRYERS AND OTHER COOKING EQUIPMENT AND REMOVE EXCESSIVE GREASE BUILD UP. ALSO CLEAN BOTH HAND SINKS AND REMOVE STAINS. CLEAN INTERIOR OF CABINETS IN FRONT PREP AREA.
    • 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. MUST REPAIR FLOORS THROUGHOUT REAR PREP AREA WHERE PEELING AND BROKEN. MUST MAKE FLOORS SMOOTH AND EASILY CLEANABLE. MUST ALSO DETAIL CLEAN FLOORS IN BASEMENT AND REMOVE DEAD ROACHES. ALSO CLEAN FLOORS IN 1ST FLOOR PREP AREAS UNDER SINKS,COOLERS AND PREP TABLES. REPAIR FLOOR AROUND REAR FLOOR DRAIN AND SEAL OPENINGS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND OR REPAINT DIRTY AND DINGY WALLS IN REAR PREP AREAS. SEAL OPENINGS IN WALLS AROUND PLUMBING FIXTURES TO MOP SINK & REPAIR ALL WALLS AROUND MOP SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST INSTALL A BACK FLOW PREVENTER AT THE ICE MACHINE, FLAVOR SHOT MACHINE,COFFEE MAKER,LATE AND HOT CHOCOLATE MAKERS OR PROVIDE PROOF OF EXISTENCE. PROVIDE 3 WORKING STOPPERS FOR BOTH 3 COMPARTMENT SINKS. MUST ALSO REPAIR LEAK AT SMALL COOLER OR 3 COMPARTMENT SINK IN ICE CREAM SERVICE AREA. (CDPH COULD NOT VISUALLY LOCATE EXACTLY WHERE LEAK WAS COMING FROM). INSTALL BACK FLOW PREVENTER AT WATER SOURCE IN REAR THAT IS USED FOR A HOSE CONNECTION.
    • 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. MUST REMOVE ALL CLUTTER AROUND REAR PREP AREA TO ALLOW FOR FULL INSPECTION. PREMISES STORING FOOD ITEMS AND SINGLE USE ITEMS UNDER WASTE LINES. MUST RELOCATE DRY STORAGE IN BASEMENT TO AN AREA FREE OF OVERHEAD WASTELINES.