DUNKIN DONUTS/ BASKIN ROBINS 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: 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 MALE EMPLOYEE GETTING A GLOVE AND STARTED TO WEAR THE GOLVES WITHOUT WASHING HIS HANDS WHILE PREPARING SANDWICHES. AND ANOTHER TWO FEMALE EMPLOYEE WITHOUT WASHING THEIR HANDS AFTER HANDLING MONEY AND STARTS PREPARING THE SMOOTHEE AND SERVING CUSTOMER WITH DONUT AND COFFEE. CITATION ISSUED CRITICAL. INSTRUCTED MANAGER AND EMPLOYEES TO WASH THEIR HANDS BEFORE WEARING GLOVES AND AFTER REMOVING THE GLOVES. ALSO INSTRUCTED TO WASH THEIR HANDS AFTER HANDLING MONEY. AND AS OFTEN AS NECESSARY.

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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: FOUND NO PREVIOUS SUMMARY REPORT DATED 3/22/11 POSTED AND VISIBLE TO THE CUSTOMER. INSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED ON SITE AND VISIBLE TO THE CUSTOMER.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN IN DETAIL THE FLOOR UNDER ALL THE WIRE RACK SHELVINGS IN THE STORAGE AREA; AROUND THE WATER HEATER IN THE REAR EXIT DOOR; AND UNDER AND BEHIND ALL REACH IN AND PREP COOLERS 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND MAINTAIN THE CEILING VENT COVER INSIDE BOTH WASHROOM, WITH MINIMAL DUST BUILT UP.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND MAINTAIN THE CEILING VENT COVER INSIDE BOTH WASHROOM, WITH MINIMAL DUST BUILT UP.

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.