DUNKIN DONUTS

Violations (5)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cashiering handling order entry/point of sale system handling/collecting customer payment and returning change then handled clean equipment, clean utensils, unwrapped single service take out materials to prepare/package drinks/food for customers without washing hands. Operator discussed with employee who then washed hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cashiering handling order entry/point of sale system handling/collecting customer payment and returning change then handled clean equipment, clean utensils, unwrapped single service take out materials to prepare/package drinks/food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to time/temperature abuse. At make top cooler; prepped tortillas with egg and cheese (TPHC) time marked 5:01 as start time and 9:01 as discard time, not discarded as of 9:07. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make top cooler; sliced cheese (48F - Cold Holding); cream cheese (58F - Cold Holding). Operator stated items not prepared or portioned today, held in make top more than 4 hours. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to time/temperature abuse. At make top cooler; prepped tortillas with egg and cheese (TPHC) time marked 5:01 as start time and 9:01 as discard time, not discarded as of 9:07. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make top cooler; sliced cheese (48F - Cold Holding); cream cheese (58F - Cold Holding). Operator stated items not prepared or portioned today, held in make top more than 4 hours. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make top cooler; sliced cheese (48F - Cold Holding); cream cheese (58F - Cold Holding). Operator stated items not prepared or portioned today, held in make top more than 4 hours. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make top cooler; sliced cheese (48F - Cold Holding); cream cheese (58F - Cold Holding). Operator stated items not prepared or portioned today, held in make top more than 4 hours. See stop sale.

  High Priority

• 03F-04-5Critical

  Time/temperature control for safety food held using time as a public health control (TPHC) not discarded at the end of the 4-hour period. At make top cooler; prepped tortillas with egg and cheese (TPHC) time marked 5:01 as start time and 9:01 as discard time, not discarded as of 9:07. See stop sale.

  High Priority - Time/temperature control for safety food held using time as a public health control (TPHC) not discarded at the end of the 4-hour period. At make top cooler; prepped tortillas with egg and cheese (TPHC) time marked 5:01 as start time and 9:01 as discard time, not discarded as of 9:07. See stop sale.

  High Priority

• 53B-10-4

  Records/documents for required employee training do not contain all of the required information.

  Intermediate - Records/documents for required employee training do not contain all of the required information.

  Intermediate