Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
DUNKIN DONUTS/BASKIN ROBBINS 		License/Permit #
1793
Street Address
303 S MAIN ST
City/State
EAST PEORIA, IL 		ZIP Code
61611
No. of Risk Factor/Intervention Violations 3
No. of Repeat Risk Factor/Intervention Violations 0
Date 02/28/2024
Time In 11:15 PM
Time Out 12:55 PM
Permit Holder
YONAS HAGOS 		Risk Category
Category II
Purpose of Inspection   Regular

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.
Compliance Status
 COS R

SUPERVISION

 
1 IN OUT     Person in charge present, demonstrates knowledge, and performs duties    
2 IN OUT N/A   Certified Food Protection Manager    

EMPLOYEE HEALTH

 
3 IN OUT     Management, food employee and conditional employee; knowledge, responsibilities and reporting    
4 IN OUT     Proper use of restriction and exclusion    
5 IN OUT     Procedures for responding to vomiting and diarrheal events    

GOOD HYGIENIC PRACTICES

 
6 IN OUT   N/O Proper eating, tasting, drinking, or tobacco use    
7 IN OUT   N/O No discharge from eyes, nose, and mouth    

PREVENTING CONTAMINATION BY HANDS

 
8 IN OUT   N/O Hands clean & properly washed    
9 IN OUT N/A N/O No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed    
10 IN OUT     Adequate handwashing sinks properly supplied and accessible    

APPROVED SOURCE

 
11 IN OUT     Food obtained from approved source    
12 IN OUT N/A N/O Food received at proper temperature    
13 IN OUT     Food in good condition, safe, & unadulterated    
14 IN OUT N/A N/O Required records available: shellstock tags, parasite destruction    
 
Compliance Status
 COS R

PROTECTION FROM CONTAMINATION

 
15 IN OUT N/A N/O Food separated and protected    
16 IN OUT N/A   Food-contact surfaces: cleaned & sanitized    
17 IN OUT     Proper disposition of returned, previously served, reconditioned & unsafe food    

TIME/TEMPERATURE CONTROL FOR SAFETY

 
18 IN OUT N/A N/O Proper cooking time & temperatures    
19 IN OUT N/A N/O Proper reheating procedures for hot holding    
20 IN OUT N/A N/O Proper cooling time and temperature    
21 IN OUT N/A N/O Proper hot holding temperatures    
22 IN OUT N/A N/O Proper cold holding temperatures    
23 IN OUT N/A N/O Proper date marking and disposition    
24 IN OUT N/A N/O Time as a Public Health Control; procedures & records    

CONSUMER ADVISORY

 
25 IN OUT N/A   Consumer advisory provided for raw/undercooked food    

HIGHLY SUSCEPTIBLE POPULATIONS

 
26 IN OUT N/A   Pasteurized foods used; prohibited foods not offered    

FOOD/COLOR ADDITIVES AND TOXIC SUBSTANCES

 
27 IN OUT N/A   Food additives: approved and properly used    
28 IN OUT N/A   Toxic substances properly identified, stored, & used X  

CONFORMANCE WITH APPROVED PROCEDURES

 
29 IN OUT N/A   Compliance with variance/specialized process/HACCP    

GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance       Mark "X" in appropriate box for COS and/or R      
COS
=corrected on site during inspection   
R
=repeat violation  
  COS R

SAFE FOOD AND WATER

 
30   Pasteurized eggs used where required    
31   Water & ice from approved source    
32   Variance obtained for specialized processing methods    

FOOD TEMPERATURE CONTROL

 
33   Proper cooling methods used; adequate equipment for temperature control    
34   Plant food properly cooked for hot holding    
35   Approved thawing methods used    
36   Thermometers provided & accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38   Insects, rodents, & animals not present    
39   Contamination prevented during food preparation, storage & display    
40   Personal cleanliness    
41 X Wiping cloths: properly used & stored X  
42   Washing fruits & vegetables    

PROPER USE OF UTENSILS

 
43   In-use utensils: properly stored    
 
  COS R

PROPER USE OF UTENSILS

 
44   Utensils, equipment & linens: properly stored, dried, & handled    
45 X Single-use/single-service articles: properly stored & used    
46   Gloves used properly    

UTENSILS, EQUIPMENT, AND VENDING

 
47   Food & non-food contact surfaces cleanable, properly designed, constructed & used    
48   Warewashing facilities: installed, maintained & used; test strips    
49   Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51   Plumbing installed; proper backflow devices    
52   Sewage & waste water properly disposed    
53   Toilet facilities: properly constructed, supplied, & cleaned    
54   Garbage & refuse properly disposed; facilities maintained    
55   Physical facilities installed, maintained & clean    
56   Adequate ventilation & lighting; designated areas used    

EMPLOYEE TRAINING

 
57   All food employees have food handler training    

ALLERGEN AWARENESS & TRAINING

 
58   Allergen awareness and training    
IOCI 17-356

Food Establishment Inspection Report
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Establishments: DUNKIN DONUTS/BASKIN ROBBINS Establishment #: 1793
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: YES Complaint Number:
Sanitation Information
Name: BREANNA HOLLENSTEINER    
Name: ANDREA SCHREIBER    
Name: Katilin Gauwitz    

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
Sanitizer Bucket Line Chemical Sanitizer Quaternary Ammonium 0.00 0.00
3-Compartment Sink Front Area Chemical Sanitizer Quaternary Ammonium 0.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Eggs/Walkin 40.00°F Chorizo wrap/Walkin 39.00°F sausage/Walkin 29.00°F
Eggs/Make Table 32.00°F sausage/Make Table 31.00°F wrap/Make Table 38.00°F
hash rounds/Make Table 25.00°F spreads/2nd make taable (closest to drive thru) 41.00°F  

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
16 Inside cavity of white microwave in cake decorating area has a build up of food soil and must be cleaned and sanitized.

- 4-601.11(A): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. - V
16 The concentration of the quaternay ammonia sanitizer was 0 ppm. Both the 3 compartment sink and the sanitizer buck were corrected at the time of the inspection.

- 4-501.114 (C): (C) A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under ¶4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA- registered label use instructions, and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 24°C (75°F), (2) Have a concentration as specified under § 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. - V,COS
28 Coffee Stirrers and sample cups store on chemicals near 3 compartment sink in back. Food contact surfaces must be sote seperate from chemicals and cleaning supplies

- 7-301.11 (B): POISONOUS or TOXIC MATERIALS shall be stored and displayed for retail sale so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLESERVICE or SINGLE-USE ARTICLES. - V,COS
41 Wiping cloth Sanitizer was at a concentration of 0 ppm- Correct at time of inspect5tion

- 3-304.14 (B)(1)(2): (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D). - V,COS
45 Once opened, cases of single service items must be stored a minimum ob 6 inches off of the floor. One opened case of cups on floor in single service storage area.

- 4-904.11 (A): (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. - V
Inspection Comments Staff was friendly and very cooperative, thank you. The walkin freezer appears that cases of ice cream have fallen over. This freezer needs organized.
HACCP Topic: Sanitizer and Concentration
 

Person In Charge (Signature)

  Katilin Gauwitz 		 

Date:

  02/28/2024
 

Inspector

  Evelyn Neavear 		 

Follow-up:  Yes   No   Follow-up Date: