DUNKIN DONUTS Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES/OBSERVED EMPLOYEES NOT WASHING HANDS AFTER HANDLING MONEY,BEFORE WEARING AND REMOVING GLOVES. INSTRUCTED MANAGER THAT ALL EMPLOYEES MUST WAS HANDS EVERY OTHER TASK, AFTER HANDLING MONEY, BEFORE WEARING AND AFTER REMOVING THE GLOVES. CRITICAL VIOLATION 7-38-010(A). EMPLOYEES STARTED WASHING THEIR HANDS AFTER I EXPLAINED THE PROPER WAY TO WASH HANDS AND WHEN TO WASH HANDS.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND EXIT DOOR NOT RODENT/INSECTS PROOF WITH OVER 1/4 OF AN INCH GAP ON THE BOTTOM OF THE DOOR. SERIOUS VIOLATION 7-38-020. INSTRUCTED TO RODENT/INSECTS PROOF THE DOOR.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1953864 DATED 9/06/16. #32-Found deep groves in soiled cutting board in front prep area. Instructed to replace or resurface. Front (upper) door to ice machine in disrepair. Must repair and maintain. #33- Found small amount of calcium build up on exterior corner of door to ice machine. Must remove, clean and sanitize. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DEFROST THE ICE CREAM FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE THE FOLLOWING: INSIDE BOTTOM SHELVE OF THE REACH IN FREEZER WITH FOOD DEBRIS; TOP OF THE PREP TABLE FOR THE SHAKE AND SMOOTHIES; CHOPPING BOARD ON THE ICE CREAM SECTION; AND ALL EXPOSED AND SINK AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE THE FOLLOWING: INSIDE BOTTOM SHELVE OF THE REACH IN FREEZER WITH FOOD DEBRIS; TOP OF THE PREP TABLE FOR THE SHAKE AND SMOOTHIES; CHOPPING BOARD ON THE ICE CREAM SECTION; AND ALL EXPOSED AND SINK AND MAINTAIN.

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.