Dunkin Donuts

Observed expired ServSafe certification posted within the facility and no individual within the facility, at the time of the inspection, had access to or documentation of valid CFSM certification. 511-6-1.03(3)(c) - Certification Documentation (Pf)

1. 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.

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

4. The certification is not transferable between persons.

Observed no hand drying provisions at employee handwashing sink at front of the facility. Manager provided napkins at the sink. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed employees with hair not properly restrained. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed electronic fly trap above cart with bakery items (donuts, croissants, etc.) and adjacent kitchen prep table containing topping items. 511-6-1.07(2)(k) - Insect Control Devices (C) (k) Insect Control Devices, Design and Installation.

1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.

2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Observed coffee filters stored uncovered. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed walk-in cooler door not tightly fitted/ not properly closing. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed ceiling tiles in office area with water damage and buckling. Also observed door frame leading to back of the kitchen in disrepair.

Observed employees not wearing proper hair restraint.

Observed electronic fly trap above cart storing muffins and muffin tins, and adjacent to kitchen prep table.

Observed incorrect inspection score posted and no score posted in the drive-thru.

Observed no covered receptacle in women's restroom.

Observed walls and ceilings tiles of service area with dust accumulation.

Observed vents in kitchen/prep area with dust and rust accumulation. To prevent contamination vents must be painted or replaced.

Observed employee keys stored on food prep area.

Observed employee keys stored on food prep area.

observed returned coffee drink and tea sitting on prep top table that customer did not want, Please discard immediately if accepting returned drinks. (cos)

observed chicken patty in low boy cooler that had expired date of 9/20/2023. Please discard and put new patty out.(cos)

observe single is items on the dry storage on the floor. Please store 6" above the ground. (cos)

observed excessive mold buildup on counter top drain boards and around base of coffee dispenser by drive thru. Please clean and sanitize nightly.

observed rusty vents in the kitchen area. Please paint or replace to prevent contamination.