Dunkin Donuts

1-2A: .03(2)(a)-(l), (n)Based on the violations, both critical and noncritical, observed during today's inspection a health score below a C was received and the lack of active managerial control was observed. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Active managerial control will be reevaluated during the follow up inspection.

2-1B: .03(5)(c)Observed employees scratch their head and/or adjust clothing prior to making customers orders and not watch their hands before. A third occurrence of this code provision will result in permit suspension as this is the facility's second continuous violation. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to the person in charge discussing training employees on when they are required to wash their hands to prevent possible contamination. All employees washed their hands.

18: .07(2)(m)The first drive thru window is designed with an automatic self closing system. This future was not used during today's inspection and the window was left open the majority of the inspection. The second drive through window has a fly fan above it and the unit was not one during the inspection as they were serving out of the window periodically. ** The third occurrence of this code provision will result in permit suspension as this if the second continuous violation.** Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Education was provided to the person in charge discussing the importance of using these required features when serving customers.

2-2B: .03(5)(j)1&2Observed employee drinks that were actively being consumed stored in areas not designated for employees to eat or drink. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: All employee drinks were relocated to the designed area for employees.

2-2D: .06(2)(o)Observed the hand washing sink in the back of the facility where the food is prepared blocked by a baking rack . A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Education was provided to the person in charge discussing all handwashing sinks must be accessible at all times. The baking rack was relocated .

4-2B: .05(7)(a)1Observed mold like substances in 2 of the three ice bins in the facility. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The accumulations was shown to the person in charge. Both ice bins were taken to the back, the ice was disposed, and the three step clean process began.

12B: .03(5)(f)Observed a food prep employee with nail polish and not using gloves. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. (Pf) Corrective Actions: Education was provided to the person in charge discussing any food prep employees that wears artificial nails or nail polish must wear gloves at all times.

12B: .03(5)(g)Observed 3 employees with rings on and one employee with a watch on. All employees were food prep employees. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Education was provided to the person in charge discussing that food employees can not wear any jewelry besides a single plain wedding band. All employees removed unapproved jewelry.

14A: .04(4)(k)Observed stirring utensils stored in sitting water that was not at a minimum temperature of 135 degrees F. There were three cups of under temperature water with utensils in them. The temperatures were 77, 96, and 79 degrees F. **The third occurrence of this code provision will result in permit suspension as this is the second continuous violation. ** During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Education was provided to the person in charge discussing the different methods in which the utensils can be stored in between use. The utensils were replaced in hot water with a temperature greater than 135 degrees F.

15A: .05(6)(a)The door to the walk in cooler does not close completely on its on. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Corrective Actions: Adjustments must be made by the indicated time frame.

17D: .07(4)(b)Observed employee jackets hanging on a pole connected to where orders are taken directly near the area where food items are assembled. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Education was provided to the person in charge discussing all employee items must be stored in a designated employee are to prevent contamination. All jackets were relocated to the office.