DUNKIN' DONUTS

Observed food temperatures in cooler drawer underneath the oven in the main kitchen and the walk-in cooler to be higher than 41F. See temperature log. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: The PIC discarded all food in the cooler drawer and walk-in cooler. Also, the PIC has already submitted maintenance tickets to get these units repaired promptly.

Observed coffee dumped into hand sink. A handwashing facility may not be used for purposes other than handwashing. Corrective Actions: Manager instructed employees on proper use of hand sinks.

Observed ice buildup on components in walk-in freezer. All physical facilities shall be maintained in good repair. corrective Actions: Manager stated maintenance will be notified to resolve ice buildup.

Observed personal drink stored on prep surface. Employees shall use designated areas for employee activity. Corrective Actions: Personal drink was voluntarily discarded during inspection.

Observed ambient temperature of walk-in cooler to be at 46F. Observed food temperatures in walk-in cooler to be higher than 41F

Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Note: All foods with a temperature higher than 41F were discarded. EHS will return to facility to ensure walk-in cooler is repaired and can hold an ambient temperature below 41F.