Dunkin' Donuts/Baskin-Robbins

Unopened milk bottles were observed with multiple date markings, creating possible confusion regarding appropriate usage and discard timelines. This practice may lead to improper use of food (milk) products and potential food risks. CA: ensure to properly date marked food items. Pic was informed and instructed on the proper date marked. All milk containers must be clearly and consistently labeled with the appropriate use-by date, and once opened, must be marked with the open date and the discarded date (7-day max).

Observed food items (yellow, white, cream cheese) in the sandwich prep cooler not held at 41°F or below as required. The range temperature was between 54°F and 56°F. All time/temperature control for safety foods shall be 41°f or below for cold holding. COS: All the concerned foods were discarded.

Observed hand washing sinks with hot water lower than 85°F for more than 15 seconds and easily fluctuated from 69°F, 75°F, and 90°F (Both hands washing sinks). Corrective action: Hand-washing sinks shall be maintained at 85°F or higher constantly. The person in charge was informed and instructed to have the water heater and plumbing serviced. (Please email the pec sheet of the water heater)

Observed the backhand-washing sink with Residues that caused it to be clogged. CA: Hand washing sink must be used for hand washing only and must remain accessible, unclogged, and cleaned at all times to allow proper hand washing and prevent contamination. The dump sink must be used to dump residue.

No paper towels or dryer provided to the back hand-washing sink as required. CA: every hand-washing sink shall be provided with a paper towel or a proper dryer method to ensure proper hand washing.

Observed pink/ black mold-like substances on the top surface and the inner surface of the ice machine. CA: Ensure all food contact surfaces are cleaned and sanitized frequently to prevent mold-like substance buildup. COS: The ice machine was empty during the inspection, and PIC purchased ice from another retail store. Temporary ice purchases until the Unit is cleaned and sanitized.

The back door is not properly tight-fitting after self-closing and has gaps through.

Observed employees at the beginning of the inspection without proper hair restraints as required. Ensure all food employees wear a hair restraint at all times. Caps, visors, and hair nets are allowed.

Inadequate constant hot water in multiple sinks (hand-washing sink, dump sink, men's and women's restroom sink) in the establishment's water heater shall be serviced.

Back hand-washing sink is not properly draining.

No toilet paper in the women's restroom. COS: Toilet paper was provided during the inspection.

Mop not hung to dry. COS: Mop was hung during the inspection.

Mop not hung to dry. COS: Mop was hung during the inspection.

The sandwich prep top cooler is not able to maintain food at the proper temperature, 41°F below. The ambient was 59°F. PIC was informed that the unit shall be serviced today, 04/01/2026, and instructed to contact the health authority when service is required for an equipment follow-up. Until than the bottom two drawers shall be used as a temporary correction. Alos the unit shall be replaced due to repeated cold holding (cold holding) within 30 days. The specification sheet shall be submitted for approval.

Handwashing sink in the back kitchen is not sealed to the wall as required

Gaskets connected the top part of the ice machine to the bottom part are peeling and creating openings. The ice machine shall be serviced because it is not in good repair.

The spatula used for the coffee mix was observed with heavy stains and burned, not in good repair. It was discarded.

Observed food items (sausages, turkey sausage, sour cream, and cheese) in the sandwich prep cooler were not held at 41°F or below. The temperature of the foods in question was between 42°F and 56°F. All time/temperature control for safety foods shall be 41°f or below for cold holding. COS: All the concerned foods were discarded.

Observed pink/ black mold-like substances on the top surface and the inner surface of the ice machine. CA: Ensure all food contact surfaces are cleaned and sanitized frequently to prevent mold-like substance buildup. The ice machine shall be cleaned by 02/16/2026

The back door is not properly tight-fitting and has gaps passing through.

Observed food employees without hair restraints as required. Cap, visor, and hairnets are allowed.

Observed a food employee with nails longer than their fingertips. Ensure nails are no longer at the fingertip.

Handwashing sink in the back kitchen is not sealed to the wall as required.

Observed heavy ice buildup in the ice cream machine in the front service area

Observed ice scoop stored on counter without a cover or protection as required.

Observed a clear pans wet stacking stores on the 3compartment sink. Ensure they are fully air-dried.

The coffee filter stored on the top of the brew machine was observed not to be covered as required.

Observed a single service spoon stored in a single service cup without protection or inverted as required.

The sandwich prep top cooler is not able to maintain food to proper temperature at 41°f bellow. The ambient was 47°F. Please contact the health authority when serviced and provide a plan of action on when the unit will be replaced, as discuss las inspection due to repeated cold holding violation

Observed food residue on the shelves located in the walk-in cooler.

Observed food items (sausages, turkey sausage, sour cream, and cheese) in the prep top cooler (used for making table sandwiches) were not held at 41°F or below. The temperature of the concerned foods was between 49°F to 50°F. All time/temperature control for safety foods shall be 41°f or below for cold holding. COS: All the concerned foods were discarded.

Observed sanitizer at the 3-compartment sink was too strong (More than 400 ppm). Corrective action (CA) Sanitizer concentration must be between 150ppm to 400ppm. The person in charge was informed to add fresh water and used a test trip to make sure the concentration is between 150 to 400 ppm at every use. Also, the chemical dispenser shall be service.

The current inspection report not displayed at the Drive Tru

Ice buildup around and inside the ice cream freezer at the front service.

The sandwich make table (prep top cooler) is not able to maintain food at 41°F or below. The ambient was 56°F. Also observed water inside the compartment and must be foxes or replace.

Observed food items- sausage, cream cheese, white American cheese, cheese, egg- on the make table (sandwich) not held at 41°F or below. The temperatures of the foods were between 45°F and 50°F. Corrective action (CA): All time/temperature control for safety (TCS) foods shall be 41°F or below for cold holding. Corrected on-site: all concerned foods were discarded.

Observed mold-like substance on the surface of the ice cream freezer at front service and the top inside the ice machine in the main Kitchen. Ensure all food contact surfaces are clean and sanitized frequently to prevent mold accumulation or buildup. Person in charge was informed and instructed to clean the surface before the end of today's shift, 5/27/2025. COS: Surfaces were cleaned and sanitized during the inspection.

The back door was open at the beginning of the inspection. Ensure all outer openings are closed.

Observed window at drive-thru open for serving the customer and remained open while the customer item order was prepared. If the window must be open for customer air curtains are required.

No paper towel provided in women's and men's restrooms for the restroom exit door if it must-touch handle as required. Cos: Restrooms, towels papers were replaced during inspection.

The current inspection report was not displayed in public view inside the establishment and drive-thru as required.

Observed ice scoops stored in the ice bins and the handles touching in two ice bins located at the front service.

Observed a single service cup and scoop stored inside the white sugar container at the front service. Ensure not to use a container with no handle. If you use a container with a handle, ensure the handle does not touch the food.

Observe single service cup use as a cup stored in the white sugar container at the front service. A single service article cannot be used as a measuring cup /reused.

Observed build-up of ice on floor of the walk-in freezer

Heavy buildup of ice around and inside the ice cream freezer at the front service.

The sandwich make table is not able to maintain food at 41°F, and the front service cooler shall be serviced. Please reach out to the health authority for a follow-up equipment checkup.

No sanitizer test trip as required

Observed food items- sausage, turkey, cheese, eggs- in the make table (sandwich) and cooler #8 - coffee creamer) not held at 41°F or below. The temperatures of the foods were between 46°F and 55°F. Corrective action (CA): all time/temperature control for safety (TCS) foods shall be 41°F or below for cold holding. Corrected on-site: all concerned foods were discarded.

Observed food employees without hair restraints. food workers, employees, or handlers shall wear a hair restraint. Cap, visor, and hairnets are allowed. Cos: Visors were used as a hair restrain.

Observed food employees with a watch while handling food. no more than a plain wedding band. COS- watches were removed

Observed ice scoops stored in the ice bins and the handles touching in two ice bins located at the front service. COS: Scoops were removed to be washed

Observed single-service cup boxes stored on the floor next to the back door. COS: boxes were removed

The sandwich make table is not able to maintain food at 41°Fand the front service cooler with an ambient of 46°F shall be serviced. Please reach out to the health authority for a follow-up equipment checkup.

observed buildup of ice in walk-in freezer

Observed food items- eggs, cheese, cream cheese, sausage- in the make table at the main kitchen not held at 41°F or below. The temperatures of the foods were between 46°F and 50°F. Corrective action (CA): all time/temperature control for safety (TCS) foods shall be 41°F or below for cold holding. Corrected on-site: all concerned foods were discarded.

Observed food employees without hair restraints. food workers, employees, or handlers shall wear a hair restraint. Cap, and visor hairnets are allowed.

Observed gabs and light passing through on the side bottom of the back door. Outer doors shall be tight-fitting.

Observed ice scoops stored in the ice bins and the handles touching in two ice bins located at the front service.

The make table in the main kitchen is not in good repair. the ambient temperature was 50°F and cannot hold food at 41°F or below. Make table shall be serviced and the person in charge was informed to contact the health department for a follow-up inspection.

Observed buildup of ice in the Walk-in freezer and display freezer at front service.

Observed buildup of ice in the Walk-in freezer and display freezer at front service.

Observed buildup of ice in the Walk-in freezer and display freezer at front service.

Bulk of sugar at front service not label; Bulka of sugar powder under donut prep table not label. Bulk of food are required to be label with common name when if removed from original container.

Observed food worker without proper hair restraint. Food worker must wear cap, hair restraint or other full head covering.

observed back door not self-closing and fitting.

Observed ice scoop stored in the ice machine and the handle was touching the ice. scoops were stored in bulk of sugar at front services and the handles were touching the sugar.

Plastic food pans stacked wet on clean dish shelf above 3-compartment sink. Equipment and utensil must be air drying.

Observed boxes of single services cups on the floor at dry storage area. they are required to be 6 inches off the floor.