DUNKIN DONUTS

2-2B: .03(5)(j)1&2Containers holding employee drinks stored on prep table above coffee bags. 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: Container placed into office.

2-2D: .06(2)(o)Front handwashing sink used as a dump sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Sink cleaned and sanitized.

12C: .04(4)(m)Wet wiping cloth stored on counter. 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: Cloth disposed of.

14A: .04(4)(k)Spoons stored in room temperature water. **2nd consecutive violation on routine inspection. 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: Spoons placed into a clean, dry container.