DUNKIN DONUTS

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched hair then prepared beverage; no hand wash. Advised operator that employee should wash hands. Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes then handled box with milk from reach in cooler; no hand wash. Advised operator that employee should wash hands. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dry storage area on rolling rack: cooked eggs (56F - Cold Holding) As per operator, items placed on tray frozen with intent to thaw; stored 2 hours on rack. Operator placed eggs to quick chill. At glass door mini reach in cooler near: oat milk (45F - Cold Holding) As per employee, stored approximately 5 mins on counter for orders. Not prepped or portioned today. Employee placed to quick chill. Corrective Action Taken Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks at prep areas. Operator provided. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No soap provided at handwash sink at beverage prep area. Operator provided. Corrected On-Site Warning

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. On rolling rack: cooked eggs (56F - Cold Holding) As per operator, frozen eggs stored on rolling rack for 2 hours to defrost; eggs no longer frozen. Operator placed to quick chill. Corrective Action Taken Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes then put gloves on and serve food; no hand wash. Advised manager that employee should wash hands.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager handle cellphone then handled container with bacon to place in hotbox; no hand wash. Manager washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: cream cheese (55F - Cold Holding); butter (55F - Cold Holding); sausage (55F - Cold Holding); White American cheese (55F - Cold Holding); yellow American cheese (55F - Cold Holding); cooked eggs (48F - Cold Holding) As per employee, all items stored since 4am. Not prepped or portioned today. As per manager, unit was off. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: cream cheese (55F - Cold Holding); butter (55F - Cold Holding); sausage (55F - Cold Holding); White American cheese (55F - Cold Holding); yellow American cheese (55F - Cold Holding); cooked eggs (48F - Cold Holding) As per employee, all items stored more than 4 hours. Not prepped or portioned today. As per manager, unit was off. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hotbox: cooked sausages (111F - Hot Holding) As per employee, reheated then stored since 20 mins. Operator discarded. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink as evidenced by coffee and ice in sink.

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.

Basic - Floor not cleaned when the least amount of food is exposed. Floors soiled with food debris. Employee cleaned. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket solution- Quaternary 0ppm. Manager changed solution to one with quaternary ammonium compound sanitizing solution 200ppm. Corrected On-Site

Basic - stored over food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table stored above ice machine. Manager removed. Corrected On-Site