DUNKIN DONUTS/BASKIN ROBBINS Fails 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 FEMALE EMPLOYEE PUTTING THE PLASTIC GLOVES ON IN FRONT OF ME WITHOUT WASHING HANDS AND ONE FEMALE EMPLOYEE HANDLING THE MONEY, THEN GETTING THE DONUT WITHOUT WASHING HER HANDS. INSTRUCTED MANAGER AND EMPLOYEE TO WASH THEIR HANDS BEFOR PUTTING ON THE GLOVES AND AFTER REMOVING THE GLOVES. ALSO TO WASH THEIR HANDS AFTER HANDLING THE MONEY. CITATION ISSUED CRITICAL.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #88672 DATED 2/15/2011. #33-ICE MACHINE NOT CLEAN,NEED DETAIL CLEANING. #36- MISSING LIGHT SHIELD IN COOLER,SHALL BE PROVIDED. CITATION ISSUED SERIOUS.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL AND ORGANIZE THE SHELVINGS OF THE CAKE AREA 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING DRAIN FLOOR COVER IN FRONT OF THE 3 COMPARTMENT SINK REAR PREP AREA. MUST PROVIDE. MUST CLEAN IN DETAIL THE FLOOR INSIDE THE WALK IN COOLER AND WALK IN FREEZER. MUST REPAIR BROKEN FLOOR INSIDE THE WALK IN COOLER AND MAINTAIN.

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: MISSING DRAIN FLOOR COVER IN FRONT OF THE 3 COMPARTMENT SINK REAR PREP AREA. MUST PROVIDE. MUST CLEAN IN DETAIL THE FLOOR INSIDE THE WALK IN COOLER AND WALK IN FREEZER. MUST REPAIR BROKEN FLOOR INSIDE THE WALK IN COOLER AND MAINTAIN.

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.