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: OBSERVED POOR HYGIENIC PRACTICES AND BARE HAND CONTACT BY FOOD HANDLERS.OBSERVED BOTH FOOD HANDLERS TAKE ORDERS BY PUSHING BUTTONS ON HEADSET,HANDLE MONEY,RING THE REGISTER,PUT ON GLOVES AND HANDLE PRECOOKED FOODS AND REMOVE FOOD WITH GLOVED HANDS AND NO HAND WASHING.INSTRUCTED MANAGER TO HAVE EMPLOYEES TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX. 25 OR MORE LIVE SMALL FLIES ON WALLS,CEILINGS,BOXES AND FLYING AROUND PREMISES,DINING AREA,PREP AREAS AND MEN'S TOILET ROOM.ALSO REAR DOOR HAS A APPX."1/2-3/4" GAP IN LEFT CORNER.MUST RODENT PROOF DOOR TO BE TIGHT FITTING.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/18/17.(SERIOUS 7-38-020)

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED OUTSIDE GARBAGE DUMPSTER LIDS NOT TIGHT FITTING LEAVING A APPX. "6-8" GAP IN CENTER OF DOUBLE LIDS.ALSO LIDS HAVE BEEN GNAWED ON.MUST HAVE GARBAGE DUMPSTER LIDS TIGHT FITTING TO PREVENT RODENT ENTRY.(SERIOUS 7-38-020).

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES - Comments: OBSERVED NO SOAP AT HAND SINK IN MEN'S CUSTOMER'S TOILETROOM.MANAGER WENT TO STORE TO PURCHASE SOAP DURING INSPECTION.SOAP HAS BEEN PROVIDED AT THIS TIME .INSTRUCTED TO MONITOR AND MAINTAIN AT ALL TIMES.(SERIOUS 7-38-030)

Missing allergen information can cause life-threatening reactions.

All food must be properly labeled with required information.

Label with common name; List ingredients and allergens; Date marking for prepared foods; Country of origin for certain foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKET ON WALK IN COOLER DOOR,CRACKED LID ON LARGE FOOD STORAGE CONTAINER.

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 FOOD DEBRIS FROM LOWER LEDGE OF CART AT REAR OVENS,INTERIOR PANEL OF ICE MACHINE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE LOOSE WALL BASE UNDER ICE BIN IN FRONT PREP AREA AND IN DINING AREA.MUST CLEAN DUST BUILD UP FROM VENTILATION VENTS WHERE NEEDED.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPAIR OR REPLACE BURNTOUT LIGHTS IN REAR PREP/DISH WASHING AREA,MISSING LIGHT SHIELDS IN FRONT & REAR PREP/ DISH WASHING AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER IN FRONT PREP AREAS AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST REPLACE BROKEN THERMOMETERS IN FRONT PREP COOLER NEXT TO SANDWICH COOLER.MUST PROVIDE THERMOMETER FOR TABLE TOP COOLER.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST REMOVE ICE SCOOP FROM ICE MACHINE BASIN AND STORE IN A CLEAN CONTAINER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST REMOVE ICE SCOOP FROM ICE MACHINE BASIN AND STORE IN A CLEAN CONTAINER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.