DUNKIN DONUTS/BASKIN ROBBINS Passes Health Inspection - Chicago Restaurant

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED EMPLOYEE DRINKS STORED AT THE PREP TABLE AT THE REAR. INSTRUCTED TO PROVIDE A DESIGNATED AREA WHERE EMPLOYEES CAN STORE THEIR FOOD.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED LOOSE AND MISSING KNOTS ON THE LID OF SERVICE PREP COOLERS IN THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED LOOSE AND MISSING KNOTS ON THE LID OF SERVICE PREP COOLERS IN THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.