DUNKIN DONUTS

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked something from floor while preparing food and then continued engaging in food preparation without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked something from floor while preparing food and then continued engaging in food preparation without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Station- ; Cream Cheese (54F - Cold Holding); Butter (44F - Cold Holding). Per cook food items in unit less than 4 hours. Items not prepared or portioned today. Cook moved to walk in cooler to quick chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Station- ; Cream Cheese (54F - Cold Holding); Butter (44F - Cold Holding). Per cook food items in unit less than 4 hours. Items not prepared or portioned today. Cook moved to walk in cooler to quick chill. **Corrective Action Taken**

High Priority

Exterior door has a gap at the threshold that opens to the outside. Exit Door

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit Door

Basic

Ice buildup in walk-in freezer.

Basic - Ice buildup in walk-in freezer.

Basic