DUNKIN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICE OF FOODSERVICE EMPLOYEES AT FRONT PREP/SERVING AREA USING SAME GLOVE TOUCHING EVERYTHING(MONEY,CLEANING SURFACES,ETC,AND PICKING FOOD FROM DISPLAY SHELVES AND EAT,SAME READY TO EAT FOOD BEING SERVED TO PUBLIC,AND ARRANGING READY TO EAT FOODS ON DISPLAY SHEVLES BY PICKING UP DONUTS,MUFFINS,ETC WITH SAME GLOVE WITHOUT REMOVING THE GLOVE & WASH HANDS FIRST.CITATION ISSUED 7-38-010(A)CRITICAL.INSTRUCTED MANAGER TO HAVE EMPLOYEES REMOVE GLOVE AND WASH HANDS AFTER EACH CONTAMINANT,BEFORE HANDLING READY TO EAT FOODS.ALSO MUST REFRAIN FROM EATING FOODS MEANT TO BE SERVED TO PUBLIC;SHOULD ALLOW FOOD HANDLERS BREAK TIME TO EAT,WASH HANDS AND RETURN TO WORK.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE BURNED CURTAINS INSIDE THE WALK-IN COOLER.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE BURNED CURTAINS INSIDE THE WALK-IN COOLER.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.