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DUNKIN DONUTS / BASKIN ROBBINS

6408 W IRVING PARK RD, CHICAGO, IL 60634 · Restaurant

Inspection summary

DUNKIN DONUTS / BASKIN ROBBINS has been inspected 21 times by Chicago Department of Public Health since June 1, 2010. The most recent inspection, on May 13, 2025, found no infractions.

4 of 21 inspections on record found no infractions at all. 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.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 4 separate inspections, most recently on January 28, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 4 times across 4 separate inspections, most recently on July 28, 2020. 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 3 times across 2 separate inspections, most recently on September 8, 2021. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 15, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 20 times across 12 separate inspections, most recently on December 6, 2023. For example: IN-USE UTENSILS: PROPERLY STORED

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.

21 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    1 infraction

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED(MILK, EGGS). INSTRUCTED TO HAVE A CFM ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
  3. Complaint

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINKS AT BOTH FRONT PREP AREA AT 52F. MINIMUM WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT 100F OR ABOVE THROUGH MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SOAP AND PAPER TOWELS AT VARIOUS HAND WASHING SINKS THROUGHOUT ESTABLISHMENT. MUST PROVIDE SOAP AND PAPER TOWELS AT HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINKS IN BOTH TOILET ROOMS. WATER TEMPERATURE AT HAND SINKS RANGING FROM 70-76F. MINIMUM WATER TEMPERATURE MUST BE AT 100F OR ABOVE THROUGH MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT HAND WASHING SINK IN TOILET ROOM(RIGHT SIDE). MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE PROVIDED SOAP DURING INSPECTION.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED DIRECTLY IN ICE BINS WHEN NOT BEING USED. INSTRUCTED TO STORE ICE SCOOPS IN CLEAN CONTAINER WHEN NOT IN USE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO TOILET TISSUE AVAILABLE IN TOILET ROOM (LEFT SIDE). MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED. EMPLOYEE PROVIDED TOILET PAPER DURING INSPECTION.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTRUCTED TO CLEAN NAPKINS OFF FLOOR IN TOILET ROOM(left side).
  6. Canvass

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOODHANDLERS AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATE. MUST PROVIDE.
  7. Complaint

    6 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEES WITH NO HAIR RESTRAINT IN THE FOOD PREP AREAS. INSTRUCTED MANAGER TO PROVIDED HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE INTERIORS OF THE LARGE BAKING OVEN AT REAR FOOD PREP AREA WITH FOOD DEBRIS SPILLAGE AND INTERIOR SHELFS OF FRONT DISPLAY BEVERAGE COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN WALLS AND CEILINGS TO REMOVE FOOD SPLASHED DEBRIS(BASKIN ROBBINS SIDE).
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REMOVE ACCUMULATIONS OF DUSTS ON CEILING VENTILATION COVERS IN WASHROOMS.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • OBSERVED FOOD EMPLOYEE SERVING CUSTOMERS WITHOUT A FACE COVERING WHILE INSIDE OF THE ESTABLISHMENT AT THIS TIME OF INSPECTION.INSTRUCTED MANAGEMENT THAT MASKS ARE REQUIRED TO WORN INSIDE,REGARDLESS OF VACCINATION.CITATION ISSUED 7-28-060.(COS=CORRECTED ON SITE DURING INSPECTION).(SEE COMMENTS).
  8. Canvass

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS (WALK-IN COOLER, PREP COOLER, REACH-IN COOLERS).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO REPLACE CRACKED COVER/LID OF FOOD STORAGE BIN (SUGAR) IN REAR PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN EXTERIOR SURFACES OF FOOD STORAGE BINS IN REAR PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN FRONT PREP/SERVICE AREA AND FLOORS INSIDE WALK-IN COOLER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE.
  9. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE AN EMPLOYEE HEALTH POLICY PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURES/KIT ON SITE.INSTRUCTED MANAGEMENT TO CREATE PROCEDURE/KIT PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CONDENSER UNIT GUARDS IN WALK-IN COOLER TO BE DUSTY.INSTRUCTED MANAGEMENT TO CLEAN CONDENSER UNIT GUARDS IN WALK-IN COOLER. CORE VIOLATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS AT NORTHEAST HALLWAY DIRTY.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN NORTHEAST HALLWAY. CORE VIOLATION
  10. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR INOPERABLE CEILING VENT INSIDE MEN AND WOMEN'S WASHROOM.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INCOMPLETE EMPLOYEE FOOD HANDLER CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.
  11. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER AND BEHIND ALL EQUIPMENT NOT CLEAN, INSTRUCTED TO MOVE EQUIPMENT TO DETAIL CLEAN FLOOR,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REAR STORAGE/PREP AREA CLUTTER, INSTRUCTED TO CLEAN AND BETTER ORGANIZE AREA,
  12. Canvass Re-Inspection

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS INCLUDING INSIDE WALK-IN COOLER.
  13. Canvass

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND PREVIOUSLY EXISTING EXPOSED HAND SINK IN REAR PREP/DISH WASHING AREA HAS BEEN REMOVED. MUST REINSTALL. INSTRUCTED MANAGEMENT/EMPLOYEES TO TEMPORARILY USE EXPOSED HAND SINK IN FRONT PREP AREA. CRITICAL VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND RE CAULK WORN OUT CAULKING WITH BLACK STAIN/ MOLD LIKE BUILD-UP AT SPLASH GUARD BETWEEN DIVIDER AND EXPOSED HAND SINK (FRONT PREP BASKIN ROBBINS SIDE).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE, INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT AND EXPOSED HAND SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE FOOD DEBRIS AND LITTER ALONG THE WALLS AND IN ALL CORNERS IN FRONT AND IN REAR STORAGE AREA ESPECIALLY UNDERNEATH/BEHIND COOLERS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS INCLUDING INSIDE WALK-IN COOLER.
  14. Canvass Re-Inspection

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Above violation still remaining(Stock items must be stored six inches off of floor to prevent pest harborage).
  15. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Found no certified food mgr with a City of Chicago food sanitation certificate while handling, serving potentially hazardous foods, making bagel sandwiches, egg sausage sandwiches, serving hot chocolate milk, preparing coffees, at time of inspection, Citation issued 7-38-012, serious violation.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • Found obseved previous minor violation#32(Cutting boards that had ceep cuts shall be replaced) not corrected from previous inspection report#1329354, dated 6/19/2013.Citation issued 7-42090 serious violation.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Front counter of doughtnut display unit had exposed raw wood, peeling paint, shall be repaired/sealed or replaced, reach in cooler shelving/racks that had peeling paint, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving, sauce dispenser on counter area not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment in baskin robbins area not clean, need detailed cleaning, floors in rear storage area by office area not clean, need detailed cleaning(corners).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in rear kitchen area by 3 compartment sink area, shall be provided.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off of floor to prevent pest harborage.
  16. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Ice machine door in state of disrepair(broken), shall be repaired/replaced, cutting boards that had deep cuts, shall be replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving, ice machine not clean, need detailed cleaning, non food contact surfaces of cooking equipment, oven not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under 3 compartment sink, bathroom not clean, need detailed cleaning(corners), floors in rear prep area under heavy equipment need cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in prep area, rear kitchen areas not clean, need detailed cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in rear kitchen area not clean, need detailed cleaning.
  17. Canvass Re-Inspection

    0 infractions

  18. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENING NOT RODENT PROOFED,SERIOUS VIOLATION , CITATION ISSUED,FOUND ENTRANCE AND EXIT DOOR WITH 1/2 INCH GAP AT THE BOTTOM,INSTRUCTED TO PROPERLY SEAL DOOR,MUST BE RODENT PROOFED,GIVEN 5 DAYS 06-22-12 TO CORRECT VIOLATION
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE,NO CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED(TUNA SANDWICH,CHICKEN SANDWICH),SERIOUS VIOLATION, CITATION ISSUED;INSTRUCTED A FOOD CERTIFIED PERSON MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS IS BEING PREPARED ,VALID FOOD SANITATION CERTIFICATE MUST BE AVAILABLE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 2 COOKING HOOD UNCLEAN,MUST CLEAN AND MAINTAIN; CABINETS FOR SUPPLIES UNCLEAN,CABINET UNDER CASHIER MACHINE UNCLEAN,MUST DETAIL CLEAN AND MAINTAIN; INTERIOR COOLER #1 UNCLEAN MUST CLEAN AND MAINTAIN; DUST ON STAINLESS PANEL ABOVE OVEN MUST CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ICE BUILD UP ON FLOOR INSIDE WALK IN FREEZER MUST BE REMOVED,CLEAN AND MAINTAIN, FLOOR ON PREMISESE UNCLEAN MUST CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ICE BUILD UP ON CEILING INSIDE WALK IN FREEZER MUST BE REMOVED,CLEAN AND MAINTAIN; WINDOW SILLS THROUGHOUT UNCLEAN MUST CLEAN AND MAINTAIN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BROKEN LIGHT SHIELD ABOVE OVEN MUST BE REPLACED
  19. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Storage shelves, interior panel of ice machine and interior rear cooler not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors along wallbase and behind equipment not cleaned. Instructed to detail clean.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometers not provided in prep coolers. Instructed that thermometers must be conspicuous inside all coolers.
  20. Canvass Re-Inspection

    0 infractions

  21. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #138895,07-28-09,VIOLATION #32 COOKING HOOD NOT CLEAN,FOUND COOKING HOOD WITH THICK DUST ACCUMULATION, CITATION ISSUED FOR SERIOUS VIOLATION; INSTRUCTED TO DETAIL CLEAN COOKING HOOD ,GIVEN 5 DAYS -06-08-10 TO CORRECT THE VIOLATION
    • 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. INTERIOR OF COOLER #4 UNCLEAN,MUST BE CLEAN AND MAINTAINED;CHOPPING BOARD UNCLEAN,MUST BE CLEAN AND MAINTAINED
    • 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. ICE BUILT UP ON THE FLOOR OF WALK IN FREEZER,MUST BE REMOVED AND CLEAN AND MAINTAINED
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CLEANING EQUIPMENT IN THE MOPSINK AREA AND UNDER 3 COMPARTMENT SINK MUST BE ORGANIZED

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