DUNKINS DONUTS BASKIN ROBBINS 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 2 FEMALE EMPLOYEES HANDLING THE MONEY, THEN STARTED TO GET THE DONUT, MUFFIN AND PREPARING THE COFFEE WITHOUT WASHING THEIR HANDS. EMPLOYEES DID THE SAME ROUTINE FOR TWO TIMES WHILE I WAS OBSERVING THEM. AT ONE TIME AFTER I DID THE INSPECTION, I STARTED WATCHING THEM AGAIN. ONE OF THE FEMALE EMPLOYEE WAS COUNTING ALL THE MONEY, THEN SHE STARTED GETTING THE DONUT AGAIN,WITHOUT WASHING HER HANDS. INSTRUCTED MANAGER THAT ALL EMPLOYEES HANDLING AND COUNTING MONEY MUST WASH THEIR HANDS IN IN EXPOSED HAND SINK, WITH HAND SOAP AND WARM WATER. AFTER HANDLING MONEY,AFTER TOUCHING DIRTY DISHES, AFTER SWEEPING THE FLOOR AND AS NEEDED. CITATION ISSUED CRITICAL 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 MACHINE NOT MAINTAINED. ICE ARE NOT PROTECTED DURING STORAGE. FOUND ICE MACHINE INTERIOR PANEL WITH BLACK, PINKISH, BROWNISH WET MOLDY LIKE SUBSTANCE ON THE INTERIOR PLASTIC LID AND ON THE TUBE WHERE THE WATER IS COMING FROM. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR PANEL,PLASTIC LID AND TUBE. CITATION ISSUED CRITICAL 7-38-005A OPERATIONAL MANAGER STARTED CLEANING THE ICE MACHINE WHILE I WAS TYPING THE REPORT. AND HE SANITIZED ALSO AFTER CLEANING IT. ICE MACHINE IS NOW CLEANED AND SANITIZED.CITATION ISSUED SERIOUS 7-38-005A

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NO LABEL ON THE FOOD CONTAINERS INSIDE THE WALK IN COOLER. INSTRUCTED TO LABEL ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINER.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NO LABEL ON THE FOOD CONTAINERS INSIDE THE WALK IN COOLER. INSTRUCTED TO LABEL ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINER.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.