DUNKIN' PC #359775

Observed no paper towels available at the hand sink in the drive-thru area. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels. COS: Paper towels provided.

Observed pink slime residue on the baffle inside of the bulk ice machine in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed employee cell phone stored in the prep area of the prep top cooler in the main kitchen. C/A: Ensure employees personal items are stored in designated areas. COS: Phone removed.

Observed turkey sausage and egg patties held for more than 24 hours without a date mark in the cooler drawer 2 in the main kitchen area. Observed sausage, egg, and breaded fried chicken held for more than 24 hours without a date mark in the walk in cooler in the main kitchen area.

CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

COS: Employee added date marking stickers to food items.

Observed crate of milk stored on the floor in walk in cooler in main kitchen area.

CA: To prevent contamination, all food items shall be stored in a clean, dry location at least 6 inches above the floor.

Observed sanitizer buckets in front service area at 0ppm.

CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n).

COS: Employee remade buckets. Concentration at 200ppm.

Observed in use stirring spoons being held in water below 135F in front service area.

CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: PIC dumped water and replaced it with water above 135F.

Observed food debris along top of toast and in the oven located in main kitchen area. Observed dried syrup splatter on hot chocolate machine in front service area.

CA: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed food items removed from original containers put in food containers along front food service area not labeled with common name (Macha powder, chocolate powder, and icing).

C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

COS: All items labeled

Observed crates of milk stored directly on the floor of WIC in main kitchen.

C/A: Food shall be protected from contamination by storing food in a clean, dry location at least 6 inches above the floor.

1. Observed utensils stored in 3-containers of utensil water along front food service area measuring less than 135F (see asterisks).

2. Observed ice scoop stored inside ice bin with handle in contact with ice along front food service area.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Ice scoop stored properly and utensil waters remade at temperatures of 135F and above.

Observed ice accumulated along back wall area and water pooling along base of lower reach-in cooler in front food service area.

C/A: Remove ice and clean/sanitize unit; nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.