DUNKIN DONUTS

2-2B: .03(5)(j)1&2Observed employee drinks on prep surfaces and stored above food service items (2ND REPEAT, IF VIOLATION IS MARKED OUT ON NEXT INSPECTION PERMIT MAY BE SUSPENDED.) 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: All drinks discarded.

2-2D: .06(2)(o)Observed ice in front handsink. Observed employees dump drinks in both hand sinks A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Sinks cleaned reviewed requirements with person in charge

6-1A: .04(6)(f)Observed cold foam and whipped cream sitting out at room temps holding at greater than 41. (2ND REPEAT, IF VIOLATION IS MARKED OUT ON NEXT INSPECTION PERMIT MAY BE SUSPENDED.) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Both items discarded as person in charge did not know time items were put out. Reviewed time control options with person in charge.

10D: .04(4)(d)Observed multiple containers of sugar, and working bottles bearing no labels. 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. (C) Corrective Actions: All items labeled with common name.