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DUNKIN DOUGHNUTS

947 W FULLERTON AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

DUNKIN DOUGHNUTS has been inspected 5 times by Chicago Department of Public Health since October 18, 2017. The most recent inspection, on May 22, 2019, found no infractions.

2 of 5 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 source, labelling and allergens 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 3 times across 2 separate inspections, most recently on April 29, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 February 22, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 February 22, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 5 times across 3 separate inspections, most recently on April 29, 2019. For example: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on April 29, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

5 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARHEAL CLEAN UP PROCEDURE ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEMICAL SANITIZER)/ ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED FOOD HANDLER WASHING HANDS AT 1 COMPARTMENT SINK IN PREP AREA, AT TIME OF INSPECTION. INFORMED MANAGER THAT HANDS MUST BE WASHED AT DESIGNATED HAND WASHING SINKS. PIC/MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION # 7-38-010 CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HAND WASHING SINK AT: - REAR PREP LINE AREA INFORMED MANAGER THAT PAPER TOWELS MUST BE PROVIDED AT HAND WASHING SINKS. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C) CITATION ISSUED
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE USE ITEMS, STRAW, LIDS, ETC. STORE OUTSIDE EXPOSED TO ELEMENTS AND NOT PROTECTED FROM CONTAMINATION. INFORMED MANAGER THAT SINGLE USE ITEMS MUST BE STORED IN A CLEAN AND DRY LOCATION AND PROTECTED FROM CONTAMINATION. INSTRUCTED MANAGER TO RELOCATED SAID ITEMS, ETC. AND/OR ENCLOSE AREA AND ENSURE AREA IS A CLEAN AND DRY LOCATION AND PROTECTED FROM CONTAMINATION. MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CRACKS AND CREVICES IN FRONT PREP AREA FLOOR GROUTING. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO RESURFACE AREA AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.
  3. Complaint

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARHEAL CLEAN UP PROCEDURE ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEMICAL SANITIZER)/ ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED WHITE POWDER SUBSTANCE STORED INSIDE BULK FOOD CONTAINERS IN REAR PREP AREA. INSTRUCTED ONCE FOODS ARE REMOVED FROM ORIGINAL CONTAINER AND STORED IN BULK FOOD CONTAINERS LABELS MUST BE PROVIDED. MAINTAIN AT ALL TIMES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE USE ITEMS, STRAW, LIDS, ETC. STORE OUTSIDE EXPOSED TO ELEMENTS AND NOT PROTECTED FROM CONTAMINATION. INFORMED MANAGER THAT SINGLE USE ITEMS MUST BE STORED IN A CLEAN AND DRY LOCATION AND PROTECTED FROM CONTAMINATION. INSTRUCTED MANAGER TO RELOCATED SAID ITEMS, ETC. AND/OR ENCLOSE AREA AND ENSURE AREA IS A CLEAN AND DRY LOCATION AND PROTECTED FROM CONTAMINATION. MAINTAIN AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD AND DEBRIS ON FLOORS UNDER AND AROUND FOOD EQUIPMENT. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CRACKS AND CREVICES IN FRONT PREP AREA FLOOR GROUTING. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO RESURFACE AREA AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.
  4. License

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • TO GO FOOD CONTAINERS MUST NOT BE STORED OUT DOORS ON REAR PATIO. MUST BE STORED PROPERLY IN SECURED ENCLOSED STORAGE WITH TIGHT FITTING DOORS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN THE FOLLOWING AREAS WITH DIRT AND FOOD DEBRIS/SPILLAGE: INSIDE THE WALK-IN COOLER, BEHIND THE DISH MACHINE AND FRONT DONUT STORAGE SHELVING. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES IN THE WALL AT THE FRONT SERVICE WINDOW. MUST SEAL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK FROM DISH MACHINE ONTO FLOOR. MUST REPAIR LEAK. NO RINSE SINK AT DISH MACHINE. MUST INSTALL MINIMUM OF A 1 COMPARTMENT SINK TO RINSE UTENSILS PRIOR TO WASHING.
  5. License

    0 infractions

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