Dunkin Donuts

Observed the posted certified food safety manager (CFSM) is no longer employed at the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Remove CFSM cerftificate from the wall and have an employee certified in an approved CFSM course.

Observed an employee eating in the main kitchen where food items were being prepped. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Employee relocated the food to the office.

Observed an employee rinse food containers at the front handwashing sink. A handwashing facility may not be used for purposes other than handwashing. Employee discontinue washing at the handwashing sink.

Observed the baffle inside the ice making machine heavily soiled. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: At a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice, then wash, rinse and sanitize interior of the unit.

Observed employee with wrist jewelry on prepping foods. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee will remove the wrist jewelry.

Observed numerous food containers stacked wet above the three compartment sink. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Employee removed the containers to be re-washed, rinsed and sanitized.

Observed the door on the dumpster open with trash inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Close all openings on dumpster to prevent attraction of pest.

Observed the posted certified food safety manager (CFSM) is no longer employed at the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Remove CFSM cerfiticate from the wall and have an employee certified in an approved CFSM course.

Observed the door on the dumpster open with trash inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Close all openings on dumpster to prevent attraction of pest.

Observed employee jacket stored on top of items used for customers in the dry storage area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Store employee items away from items used for customers.

Observed the posted certified food safety manager (CFSM) is no longer employed at the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Remove CFSM cerfiticate from the wall and have an employee certified in an approved CFSM course.

Person in charge (PIC) could not provide documentation that the current food service employees are aware of reporting foodborne illnesses to the PIC. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms. Provided person in charge with an employee health document have all employees to read and sign the document.

Observed an employee non-single use Stanley cup stored on the prep table. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. Person in charge relocated the Stanlety cup to the office.

Observed employee rinse metal cup and long metal mixing spoon in the front handsink. A handwashing facility may not be used for purposes other than handwashing. Educate employees on proper handwashing operations.

Observed no paper towels at the handsink next to the ice machine or in the men's restroom. Person in charge (PIC) states that they just received the paper towels on the truck. All handsinks shall have hand-drying provisions at all times. Add rolls to the paper towel dispensers.

Observed an employee making sandwiches without a hair restraint. 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. Have employee put on a hairnet or a hat/visor.

Observed an employee making sandwiches with a bracelet on their wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Have employees removed all wrist jewelry when prepping food.

Observed the back door open upon arrival. Outer openings of food service establishment are to be left closed at all times to prevent entry of pests. Person in charge (PIC) stated that the trash was recently taken out and the door was left open. PIC closed the door.

Observed light coming into the facility at the bottom of the backdoor due to missing threshold/seal. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings. Remove and replace seal at the bottom of the door to prevent entry of pests.

Observed no paper towels at the hand sink near the ice machine. All hand washing sinks shall be provided with individual, disposable towels. Employee refilled paper towel dispenser.

Observed unlabeled food container, per person in charge the items were matcha and cinnamon sugar. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta. Food ingrendients that are removed from their original packages in the food establishment such as cooking oils, flour, herbs, spices, salt, and sugar shall be clearly identified with the common name of the food in English. Label the food containers today.

Observed no paper towels in the men's restroom. All handsinks shall have hand drying provisions at all times. Employee added paper towels to the dispenser in the men's restroom.

Observed employee handling food with wrist jewelry on both arms. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Remove all wrist jewelry.

Observed employee being stored on the main prep table next to coffee syrups. Employee items need to kept separate from food prep areas, equipment, linens, and single serve items. Employee removed items.

Observed black build-up substance on the baffle of the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers equipment: At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice in order to wash, rinse and sanitize interior of the ice machine.

Observed unlabeled food containers container foods, employee stated the containers were hot chocolate and metacha.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. Label all food containers once out of the original packaging.

Observed employee handling food with wrist jewelry on both arms. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Remove all wrist jewelry.

Observed light coming into the facility at the bottom of the backdoor due to missing threshold/seal. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings. Remove and replace seal at the bottom of the door to prevent entry of pests.

Observed the handle of the ice scoop stored touching ice inside the ice bin. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of ice. Place handle upright in the ice.