DUNKIN DONUTS #50

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. Employee wiped face and without washing hands employee handled slice cheese to refill reach in cooler, discussed with operator who educated employee, employee washed hands, see stop sale.

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. Employee picked up labels from floor and handled personal cell phone after without washing hands employee handled multiple containers of food, discussed with operator, employee washed hands. Corrected On-Site

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and without washing hands employee handled slice cheese to refill reach in cooler, discussed with operator who educated employee, employee washed hands, see stop sale.

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. In reach in cooler at sandwich prep station cream cheese (58F - Cold Holding); fried chicken (46F - Cold Holding) per operator product not portioned or prepared today and held in unit since previous night 7pm, discussed with operator see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sandwich prep station cream cheese (58F - Cold Holding); fried chicken (46F - Cold Holding) per operator product not portioned or prepared today and held in unit since previous night 7pm, discussed with operator see stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit at sandwich station cooked sausage (118F - Hot Holding); cooked egg (126F - Hot Holding) per operator products prepared appropriately 30 minutes ago, discussed hot holding requirements with operator, operator moved product to reheat to 165F+. Corrective Action Taken Repeat Violation Admin Complaint

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/ Establishment currently has 5 employees working with no certified food manager on duty, discussed with operator in charge.

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-10-04: Time Extended

Intermediate - No soap provided at handwash sink. At breakfast station hand washing sink no soap, operator provided soap. Corrected On-Site

Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. At walk in cooler cooling fan dripping moisture on floor,operator states that a repair call has been placed and that they are addressing the issue.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket = 0 ppm quaternary 1st time, 2nd reading = 200ppm quaternary Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on table with prepared foods - operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching sugar in sugar bin - operator removed. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. At hand sink in kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch and bracelet. Corrected On-Site