DUNKIN DONUTS / BASKIN ROBBINS

1-2B: .03(3)(c)Observed that the certified food safety manager's certificate that is on the wall is for an employee that no longer works at the restaurant. Employee left more than three months ago and the manager on duty does not have a certificate to verify.// The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)

2-2A: .03(2)(m)Person in charge had five employees working with food and drinks that did not have a signed health agreement or a verifiable manner to show responsibility to report illness.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2A: .03(1)(c)2,3,17The person in charge could not effectively answer questions pertaining to the health policy.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: The person in charge was given instructions pertaining to the health policy. The person in charge was given the symptoms and diseases which he should be aware of for determining whether a person can work with food.//

2-2B: .03(5)(j)1&2Observed an employee chewing gum while working and also observed two drink tumblers on the prep table next to the coffee machines.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The employee got rid of the gum and washed his hands. The drink tumblers were removed from the prep area and the area was sanitized.//

2-2D: .06(2)(o)Observed the handwashing sink on the front service line being used to wash dishes.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in charge had removed the employee washing dishes and had the sink sanitized.//

8-2B: .07(6)(b)Observed that all the red containers that are being used for Quat Sanitizer are not labeled as sanitizer.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: The person in charge labeled all the red buckets as sanitized water.//

12C: .04(4)(m)Observed wet wiping cloths stored on the counter in between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge had the wet wiping cloths stored in the prepared containers of sanitizer in between uses.//

14A: .04(4)(k)Observed that the in-use spoons were being stored in water that measured below 135° F.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Person in charge removed the spoons from the stagnant water cups. The spoons are being stored in an empty cup or in a container that contains running water.//

17D: .07(4)(b)Observed three personal cellphones stored on the prep counter with the coffee machines.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Person in charge removed the cell phones and placed them in a designated area in the back of the restaurant.//