DUNKIN DONUTS #082

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (47F - Cold Holding) in reach in cooler at sandwich assembly area, as per operator less than 2 hours. Operator moved to walk in cooler to cool down temperature. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Observed at the front counter at the coffee station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler at sandwich assembly area.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed under ice machines at preparation area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes inside hand wash sink across sandwich assembly area.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on men's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit by donuts display.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on unit across sandwich assembly area.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observe by the pick up window.

Basic - Standing water in bottom of reach-in-cooler. Observe on unit by iced tea station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe breaded chicken (44F - Cold Holding) on reach in cooler at preparation area, as per operator food was on preparation table 25 minutes ago.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observe Sanitizer Bucket (Quaternary 100ppm); operator replaced with a new solution.Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site