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: POOR HYGIENIC PRACTICES. WE (MANAGER AND I) OBSERVED EMPLOYEE HANDLING MONEY AND FOOD(SERVING DONUTS)AND WITHOUT WASHING HANDS PICKED-UP A PLASTIC GLASS DIPPED INSIDE THE ICE BIN TO PICK UP ICE CUBES FOR HUMAN CONSUMPTION, HAND TOUCHING ICE,INSTEAD OF USING ICE SCOOP CONTAINER. SAME EMPLOYEE DID IT TWICE. OTHER FOOD HANDLERS HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACE SUCH AS:GARBAGE CAN,KITCHEN EQUIPMENT,SCRATCHING HEAD AND HANDLING MONEY, THEN GOING BACK TO TOUCHING READY TO EAT FOOD DONUTS,SANDWICHES WITHOUT CHANGING GLOVES AND WASH HANDS IN BETWEEN .INFORMATION ON HAND WASHING GIVEN,ALSO UNFORMATTED TO WASH HANDS PRIOR TO PUT ON FOOD GLOVES EVERY TIME FOOD GLOVES IS CHANGED. 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.