DUNKIN

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Food service employee with long fake nails. Prep line.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Employee with no hair restraint while engaging in food preparation. Food service employee with hat but with long dangling hair.

Basic - Food stored in undrained ice. Bulk ice in containers not constantly draining. Faucets turned on by manger. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Repeat Violation

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 touching hair while adjusting headset then continued to make drinks without washing hands between tasks, manager spoke with employee, employee tied hair back and washed hands. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of ice bin across from front counter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink and hat stored with single service items in cabinets at front counter and make line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on back prep table slowest to the speed rack. Operator relocated the employee beverage. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice around the walk in freezer door and first shelf on the right side of the freezer door. Operator has placed a maintenance call for the reach in freezer door. Corrective Action Taken

Basic - Open dumpster lid. Dumpster lid behind drive through line, lid open. Operator closed the lid. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In bottom drawer of flip top reach in cooler on main cook line; egg bites (54F - Cold Holding); Stocked from the walk in cooler during the opening of the shift at 6am and placed into reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on main cook line; egg patty 15 minutes (49F - Cooling); sausage patty 15 minutes (48F - Cooling); sliced cheese 15 minutes (57F - Cooling); cream cheese 15 minutes (54F - Cooling) all items stocked from walk in cooler to reach in cooler on cook line within 15 minutes. In bottom drawers of flip top reach in cooler; egg bites (54F - Cold Holding); roasted tomatoes (52F - Cold Holding). All items stocked within placed on ice baths during inspection. At conclusion of inspection in flip top reach in cooler on main cook line; egg patty second temperature(49F - Cold Holding); sausage 50 second temperature(49F); sliced cheese second temperature(49F - Cold Holding); cream cheese second temperature (50F - Cold Holding) all items stocked within four hours moved to walk in freezer to reach temperature. At conclusion of inspection in bottom drawer of flip top reach in cooler on main cook line; egg bites (54F - Cold Holding); Stocked from the walk in cooler during the opening of the shift at 6am and placed into reach in cooler. Not within temperature range over four hour time period. 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/ At time of inspection, Four employees currently working with no certified food manager present. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front service counter hand wash sink, no paper towels available. Operator refilled the hand wash sink paper towels. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. At time of inspection no probe thermometer available for establishment.

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. At time of inspection, only four employees food handler certifications available.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dry storage area by mop sink and office, ceiling vents have accumulation of dust on ceiling vent and tiles around ceiling vent.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At ice bin in dry storage area by office and walk in cooler, blue ice bin hung on the side of the ice bin, not inverted for protection/air drying. Operator properly hung the ice bucket from the side of the ice bin. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At time of inspection, flip top reach in cooler on main cook line, not capable of keeping time/temperature control food for safety cold during operation. All time/temperature control food for safety stocked from walk in cooler to reach in cooler. All items egg patty 15 minutes (49F - Cooling); sausage patty 15 minutes (48F - Cooling); sliced cheese 15 minutes (57F - Cooling); cream cheese 15 minutes (54F - Cooling) egg bites (54F - Cold Holding); roasted tomatoes (52F - Cold Holding) in flip top reach in cooler above temperature at time of inspection. All items in top portion of reach in cooler moved to walk in cooler and walk in freezer. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On dry storage rack opposite walk in cooler, employee jackets and purses stored on metal shelves over coffee and flavored syrups. Operator relocated all personal belongings. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf over three compartment sink, clean plastic containers stacked while wet.

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. At back storage shelves, bulk containers of cinnamon sugar and sugar for coffee stored in bulk container without product labels. Operator labeled all containers. Corrected On-Site