DUNKIN DONUTS Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FEMALE EMPLOYEE, SETTING THE 3 COMPARTMENT SINK, THEN WENT TO THE CASHIER MACHINE,HANDLING MONEY,THEN STARTED GETTING THE DONUT, WITHOUT WASHING HANDS. ONE FEMALE EMPLOYEE HANDLING MONEY, STARTED PREPARING THE ICE CONE WITHOUT WASHING HANDS ,THEN WENT TO WASH THE PITCHER IN 3 COMPARTMENT SINK, WENT BACK TO THE CASHIER MACHINE HANDLING MONEY THEN PREPARE THE ICE CREAM WITHOUT WASHING HANDS, AND ONE MALE EMPLOYEE HANDLING MONEY, THEN STARTED PREPARING THE SANDWICH WITHOUT WASHING HANDS. INSTRUCTED ALL EMPLOYEES AND MANAGER TO WASH HANDS AFTER SETTING THE 3 COMPARTMENT SINK, AFTER WASHING THE DISHES, AFTER HANDLING MONEY ,BEFORE PREPARING SANDWICHWS AND SCOOPING ICE CREAM,AND AS NEEDEED. CITATION ISSUED CRITICAL 7-38-010A

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER AT THE TIME OF INSPECTION. X2 CERTIFICATE POSTED ON THE WALL, BUT THE SAID PERSONS ARE NOT ON SITE. SANOBAR BANGLORIA ONE OF THE CERTIFIED MANAGER ARRIVED ON SITE AFTER 25 MINUTES. CITATION ISSUED SERIOUS. 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: NO HOT RUNNING WATER ON BOTH WASHROOM. WATER TEMPERATURE AT 59F. INSTRUCTED TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE WITH A TEMPERATURE OF 110F. CITATION ISSUED SERIOUS. 7-38-030.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: NO HOT RUNNING WATER ON BOTH WASHROOM. WATER TEMPERATURE AT 59F. INSTRUCTED TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE WITH A TEMPERATURE OF 110F. CITATION ISSUED SERIOUS. 7-38-030.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.