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: OBSERVED ONLY EMPLOYEE/FOOD HANDLER ON PREMISES WORKING DRIVE THRU WINDOW, HANDLING CASH TOUCHING REGISTER, PREPARING DRINKS, TOUCHING LIDS AND SERVING CUSTOMERS NEVER WASHING HANDS. INSTRUCTED ON PROPER HAND WASHING. CRITICAL VIOLATION 7-38-010(A)ISSUED.

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 CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD (BREAKFAST SANDWICHES, ESPRESSO, COFFEE AND BURRITOS)ARE PREPARED AND SERVED. CITY CERTIFIED FOOD MANAGER WITH VALID CERTIFICATE MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 ISSUED.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: REMOVE SMALL GLASS FRAGMENTS, DETAIL CLEAN/SANITIZE DISPLAY CASE AT BOTTOM AND FRONT SERVICE COUNTERS OF ANY GLASS FRAGMENTS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS BEHIND FRONT SERVICE COUNTER OF FOOD DEBRIS, AND IN CUSTOMER SERVICE AREA OF GLASS. CLEAN FLOOR IN WALK-IN COOLER/FREEZER.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS BEHIND FRONT SERVICE COUNTER OF FOOD DEBRIS, AND IN CUSTOMER SERVICE AREA OF GLASS. CLEAN FLOOR IN WALK-IN COOLER/FREEZER.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.