Dunkin Donuts

American cheese stored on counter top was temped at 49 deg f. CA: All tcs food shall be cold held at 41 deg f or below. COS: Discarded.

Sausage hot holding in drawer at 115 deg f. CA: All tcs food hot holding shall be maintained at 135 deg f or above. COS: Discarded during inspection.

Upon entering the facility, there was no one designated the person in charge. CA: There must be a person in charge on the premises of the food service establishment at all times. COS: Manager arrived during inspection, and became person in charge.

Handwashing sink near ice machine missing paper towels. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels
2. A continuous towel system that supplies the user with a clean towel
3. A heated-air hand drying device
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Added during inspection.

Handwashing sink near ice machine missing soap. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Added during inspection.

Doors open on outside dumpster. Receptacles shall be kept covered with tight fitting lids or doors. COS- closed during inspection.

Cold foam cold holding at 73 deg f. Items being held cold shall be maintained at 41 or below. Cos- out of temp items discarded.

Donut labels and sponge in handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times. COS pan moved. Handwash sink not supplied with paper towels. .07(3)b Each hand sink shall be supplied with disposable paper towels or other approved drying device.

Expired container of milk in under counter fridge. Foods labeled "keep refrigerated" shall be discarded if past the expiration date. Cos- discarded.

Employee working with food without a hairnet. Employees prepping food shall use a clean hair restraint. COS- Employee put on a hat.

Sugar scoop handle stored touching sugar. All in use utensils shall be stored with handle above food

No test strips for sanitizer. A test kit to measure the concentration shall be provided.

Personal items throughout the facility. Purse on prep table, salad in walk in cooler with orange juice, opened waters in under counter fridge. Suitable facilities shall be used for the orderly storage of employee clothing and other possessions. cos: Moved during inspection.

CFSM posted and expired (03/2024). A CFSM certificate which has expired shall not be posted. COS Expired certificate removed and new one to be posted.

Pan in handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times. COS pan moved.

Observed sanitizer buckets filled with sanitizer stored next to coffee syrups, and sanitizer spray bottles stored next to syrup pump containers also right next to hot chocolate maker. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning;P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.P COS: Moved during inspection.

Observed personal items (food and drinks) on donut prep table. 1. Dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment. 2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. cos: Moved during inspection.

Lights in the walk in freezer not working, only briefly flicker on and off. The light intensity shall be: 1. At least 10-foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20-foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50-foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

No CFSM hung up. The original CFSM certificate shall be posted in public view; CA: Find certificate and hang up; Facility has 10 days to hang up.

Coffee cake topping, sprinkles on rack near office, muffins, donuts dough, and bagels in walk in freezer stored uncovered. All foods being stored shall be covered to prevent over head contamination; COS: covered during inspection.

Water holding an in use utensil was at 81 deg f. In use utensils shall be intermittently stored in a container of water in which the water is maintained at 135 deg f; COS: Refilled with hot water during inspection - 175.

Working container of sugar and coco not labeled. All working containers holding food taken out of original container shall always be labeled; COS: Labeled during inspection.

Scoop for sugar stored in sugar doesn't have a handle. All inu se utensil shall be stored with handle above food; COS: took cup out; facility has 72 hrs to get new scoop.

Observed water bottle and rockstar in walk in cooler. All personal items shall be stored in a designated area; COS: Moved to office during inspection.

Working containers of sugar and powder sugar not labeled. 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. COS: Labeled during inspection.

Residue on the ceiling above the coffee station. Mop sink has black residue buildup. All physical facilities shall be maintained clean and in good repair.