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 touch face then handled clean container with bacon, no hand wash. Advised operator that employee should wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter: oat milk (55F - Cold Holding) As per employee, stored 15min. Not prepped or portioned today. Employee moved to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding area: hash browns (123F - Hot Holding) As per employee, stored 5 mins. Advised employee to reheat to 165+F.

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

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

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 touched blouse to fix into pants then handled clean pan, prepared and served tortilla and handled hash browns; no glove change; no hand wash. Employee removed gloves and washed hands. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink. Employee washed hands in hand wash sink. Corrected On-Site

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. Employee employed approximately 1 week. Emailed to operator.

Basic - Ice scoop handle in contact with ice at ice machine.

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/ At time of inspection 4 employees who prepare food and no Certified food manager.

Basic - Single-service articles improperly stored. At coffee station- coffee filters on top of counter not protected- operator protected. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. At the backend of the restaurant, where standing reach in coolers and freezers are: A strand of hair laying on a container of sugar. Operator discarded contaminated sugar. Corrected On-Site

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used bathroom returned to work in preparation area and did not wash hands before commencing sandwich preparation. Employee washed hands. Corrected On-Site

Basic - At Reach-in cooler #1 where milk is stored: interior/shelves have accumulation of soil residues.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in backend of restaurant where reach in coolers and freezers are stored.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium compound sanitizing solution at front counter was 0ppm. Operator changed quaternary ammonium compound sanitizing solutions to that of 200ppm. 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. Observed a deep container inside flip top cooler with cheese 46°F cold Holding Observed a deep container inside walk-in cooler with cooked sausage 44°F cold Holding, Per operator both products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a deep container inside flip top cooler with cheese 46°F cold Holding Observed a deep container inside walk-in cooler with cooked sausage 44°F cold Holding, Per operator both products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded. See Stop Sale Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine. Operator provided Corrected On-Site

Intermediate - No soap provided at handwash sink. By ice machine.Operator provided Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Walk-in cooler shelves

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a bottle with almond milk (48°F - Cold Holding)seating right next to espresso machine on front counter area. Observed sausage (48°F - Cold Holding); butter (48°F - Cold Holding); cream cheese (48°F - Cold Holding) stored inside flip top cooler on cook line under hot food warmer. Per operator products stored for approximately one hour. Per operator products not prepared or portioned today Operator moved sausage, cream cheese and butter to walk-in cooler and moved almond milk to reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed a container with degreaser, and oven cleaner stored above 3 compartment clean side. On prep area. Operator stored quemicals away from clean utensils area. Corrected On-Site

Basic - Walk-in -in cooler interior/shelves/ walls have accumulation of soil residues.