DUNKIN DONUTS/BASKIN ROBBINS

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dirty dishes then retrieved clean and sanitized dishes from sanitizer without washing hands. Educated operator.

High Priority - Spray hose at dish sink lower than flood rim of sink. Sanitizer hose submerged in quaternary sanitizer at triple sink. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and jacket over bottled beverages at storage rack. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...whipped cram 64F at front in ice bath, cream cheese 50F, stuffed ham croissant 55F, slice cheeses 47F , sausage 47 F ,eggs 44F, cheese 45F, wrapped 44F in reach in drawer below hot holding box at prep station, food not prepped or portion today , food being held more than 4 hours . Some are less Stop sale issue . Manager discarded food . Removed food to walk in cooler . Corrective Action Taken Warning - From follow-up inspection 2024-08-03: Stuffed bagel 47F, veggie cream cheese 51F , cream cheese 45F , wrap 45F in flip top reach in cooler at sandwich station, food not prepped or portion today , food being held less than 4 hours. Manager time marked . Admin Complaint Corrective Action Taken

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/

Basic - Accumulation of red/black mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator show me a email with payment Operator hit button for military discount I called Tallahassee remove the military discount but operator must mail in check because they do not take Credit card payments more than one Calendar per year . Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top refrigerator Flip top cooler ; sausage (60F - Cold Holding); ; cheese (55F - Cold Holding); due to food being over filled. Operator discarded Corrected On-Site

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/ CFM SHOW UP DURING INSPECTION. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed a container of unlabeled sugar Operator labeled Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot box chicken,hash browns (114-120°F - Hot Holding) Operator place in oven to reheat and raise temperature in hot box and hash browns, chicken (165-170°F - Reheating) Corrected On-Site