DUNKIN DONUTS

Intermediate - - From initial inspection : 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. Employee Cordell has worked at location for 4 months and is unable to show proof of training. He states that all other employees have worked at location for less than 60 days. Warning - From follow-up inspection 2024-08-09: Discussed with manager. No food handlers training available at time of inspection. Manager states training has been ordered Time Extended

Intermediate - - From initial inspection : 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. Proof for Cordell only. There are 8 employees without proof. Warning - From follow-up inspection 2024-08-09: Discussed with manager the need for all staff to read and sign reporting agreement Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with food debris. Gaskets on flip tip cooler with drawers Warning - From follow-up inspection 2024-08-09: Time Extended

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 using cell phone, then made beverage without washing hands. Discussed the importance of handwashing with employee Warning

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. In hot holding drawers on top of flip top cooler: sausage (111F - Hot Holding); hashbrowns (73F - Hot Holding); cooked eggs (120F - Hot Holding) Operator states food was heated less than four hours ago. Explained that the food needs to be reheated to 165F. When I went to take second temperatures, the operator said he discarded the items. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle of soap hanging on side of handwash sink. Green scour pad on handwash sink near break room. Employee relocated both items 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. Employee Cordell has worked at location for 4 months and is unable to show proof of training. He states that all other employees have worked at location for less than 60 days. Warning

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. Proof for Cordell only. There are 8 employees without proof. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Employee corrected Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee making drinks and preparing food without a hair restraint. Employee put on hat Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with food debris. Gaskets on flip tip cooler with drawers Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Beverage in reach in cooler. Employee states it's from yesterday. Drink has been discarded Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - cooked eggs 53 F , butter 57 F , sausage patties 61 F , American cheddar cheese 54 F in cooler at cook line - in the top section of the cooler overnight ,no temperatures taken this morning per person in charge - food discarded Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked eggs 53 F , butter 57 F , sausage patties 61 F , American cheddar cheese 54 F in cooler at cook line - in the top section of the cooler overnight , no temperatures taken this morning per person in charge - food discarded Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to cups on shelf in front counter area Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. - large metal filter inside hand wash sink in front counter area - employee removed item - reviewed with manager hand wash sinks must be accessible at all times Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in baking area Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in front counter area - employee placed paper towels at hand wash sink Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. - unwrapped coffee filters on top of box in dry storage area Corrected On-Site

Basic - Stored food not covered. -Open bag of bagels in walk in freezer - uncovered croissants in baking area on cart Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry near mop sink Corrected On-Site Repeat Violation