DUNKIN DONUTS MAGNOLIA CENTER

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter blend (51F - Cold Holding); cream cheese (50F - Cold Holding); turkey sausage (51F - Cold Holding), make table on front line, held less than four hours per operator. Operator chose to discard. Recommended operator use Time as a Public Health Control for nonfunctional make table. Provided form to operator.Corrected On-Site Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hash browns (104F - Hot Holding), hot holding unit on cook line, held less than four hours per operator. Operator chose to discard. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -make table on cook line

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. -employee on front line

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee preparing beverages and scooping ice on front line. Educated operator and employee, employee removed watch. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -front door

Basic - Floor drain under triple sink soiled/has accumulation of debris.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -1 employee

Basic - Condensation or other drainage not disposed of according to law. -Air conditioning system is leaking from ceiling onto floor.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse stored on box of liquid sugar. Operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line preparing food wearing watches Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -stir spoons on front line. Corrected On-Site Repeat Violation

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -cook line. Operator provided. Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -dish soap stored next to clean equipment in kitchen. -chlorinated sanitizer stored over the triple sink area. Corrected On-Site

High Priority - Vacuum breaker at incorrect location on splitter added to mop sink faucet. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink on front line blocked by trash can. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -front and back handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. -at front handwash sink Corrected On-Site

Intermediate - Spray bottle containing clear liquid not labeled.

Basic - Ceiling tile missing over mop sink area. Broken ceiling tiles on top of walk in cooler and by back door.

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use ice bucket stored on soiled surface between uses. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -stir spoon in water 71 degrees by espresso machine. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by triple sink in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese on sandwich top cooler Less than four hours Placed in walk in freezer for temperature recovery Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucer /splitter added to mop sink faucet.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tyler R Working since January

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at woman's bathroom 82-83F

Basic - Bowl or other container with no handle used to dispense food. Employee used cup to scoop ice on front counter. Manager addressed with employee Corrective Action Taken

Basic - Equipment in poor repair. Gaskets on undercounter reach cooler under milk dispenser torn

Basic - Ice buildup in walk-in freezer at the door and behind the condenser

Basic - No Heimlich maneuver/choking sign posted. Provided to operator Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Broken cooler by back door

Basic - Working containers of food removed from original container not identified by common name. Sugar in cup by coffee area Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by triple sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.