DUNKIN DONUTS #207

High Priority - Establishment operating after an emergency without notifying the division. Provided to operator, , who then posted, Corrected On-Site

Intermediate - Equipment drain line draining into wash ware area handwash sink.

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Open dumpster lid. operator closed lid. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung to dry. 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. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License is not on site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in Delfield cold holding unit.

Basic - Rear exterior door has a gap at the threshold that opens to the outside.

Basic - Washware area , ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Makeline unit 42-46F - Cold Holding); 1 hour. Operator chose to discard. Corrective Action Taken

High Priority - Vacuum breaker missing at front counter sink hose bibb or on fitting/splitter added to hose bibb.

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

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.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Sugar scoop stored on top of sugar in bin. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch at food preparation area, scooping ice. Corrected On-Site

Basic - Walk in cooler wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline sausage (47°F -Cold Holding)/30 minutes;

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At food preparation area hash browns (117 °F - Hot Holding)/30 minutes. Operator instructed to reheat. Corrective Action Taken

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

Intermediate - Non-pitting surface rust on food-contact equipment. In front counter Delfield low boy unit, rust on shelves.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on shelf with toppings. Corrected On-Site