DUNKIN DONUTS BASKIN ROBBINS TOGO'S 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 FOOD HANDLER WORKING WITH STORE DECORATIONS, PREPARE CUSTOMER ORDER PLACING ON GLOVES WITHOUT WASHING HANDS FIRST AND HANDLE FOOD(EGG, SAUSAGE) ITEMS. INSTRUCTED ON PROPER HAND WASHING. CRITICAL VIOLATION, 7-38-010(A).

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: ICE (READY TO EAT FOOD) IN ICE BIN BEHIND FRONT COUNTER OPENED AND EXPOSED. NOT COVERED/PROTECTED. INSTRUCTED TO PROTECT. SERIOUS VIOLATION 7-38-005(A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN/SANITIZE INTERIOR BOTTOM OF REFRIGERATOR AT REAR OF POOLING WASTE WATER. CLEAN INTERIOR BOTTOM OF 2DR REACH-IN COOLER AT REAR OF FOOD SPILS.

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: CLEAN/SANITIZE INTERIOR BOTTOM OF REFRIGERATOR AT REAR OF POOLING WASTE WATER. CLEAN INTERIOR BOTTOM OF 2DR REACH-IN COOLER AT REAR OF FOOD SPILS.

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.