Food Establishment Inspection Report |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS |
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation |
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury. |
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GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in appropriate box for COS and/or R COS=corrected on site during inspectionR=repeat violation |
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IOCI 17-356
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Food Establishment Inspection Report |
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Establishments: CHICAGOLAND COMMISSARY DBA DUNKIN DONUTS | Establishment #: KK398 |
Water Supply: Public Private Waste Water System: Public Private |
Sanitizer Type: Chemical | PPM: QUAT 400 | Heat: N/A °F |
CFPM Verification (name, ID#, expiration date): | |||
SHAWN DE PASQUALE 24748201 10/25/2028 |
MARRISSA FLOYD 18472154 10/13/2024 |
01/01/1900 |
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TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
/walk-in freezer | -1.00°F | sausage patties /walk-in cooler | 40.00°F | sausage patties/cooler #5 | 39.00°F |
/cooler #4 | 39.00°F | /cooler #2 | 39.00°F | bacon/cooked in oven | 180.00°F |
OBSERVATIONS AND CORRECTIVE ACTIONS |
Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
10 | PF |
5-205.11 (B): (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Observed employee dumping food and rinsing equipment at the hands ink located within the Dunkin' Donuts service line. - COS,Repeat (Correct By: Nov 19, 2020) |
58 | C | Food safety manager has not completed allergen awareness training. An employee certified as a food protection manager shall complete allergen awareness training. Complete allergen awareness training. |
Inspection Comments | ENSURE THAT ALL EMPLOYEES ARE WEARING MASKS WHEN THEY CANNOT MAINTAIN A SIX FOOT DISTANCE FROM OTHER PEOPLE. |
HACCP Topic: ENSURE THAT ALL EMPLOYEE WASH THEIR HANDS BEFORE THEY BEGIN HANDLING FOOD AND AFTER AN INTERRUPTION IN THE FOOD HANDLING PROCESS. |
Person In ChargeMARISSA FLOYD |
Date:11/19/2020 |
InspectorAlan Hatia |
Follow-up: Yes No Follow-up Date: |