DUNKIN DONUTS 67

Violations (8)

• 12A-25-4CriticalRepeatCorrected on site

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee(s) touched hair while scratching/repositioning, touched face (ear/eye/mouth/nose while scratching/rubbing/wiping then handled clean equipment, clean utensils and unwrapped single service articles to prepare/package food for customers without washing hands. Operator discussed with employee(s) who then washed hands.

  High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee(s) touched hair while scratching/repositioning, touched face (ear/eye/mouth/nose while scratching/rubbing/wiping then handled clean equipment, clean utensils and unwrapped single service articles to prepare/package food for customers without washing hands. Operator discussed with employee(s) who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 03A-02-5CriticalCorrected on site

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make top; cream cheese (60F - Cold Holding). Operator stated not prepared or portioned today, held in make top cooler for 2.5 hours, discarded.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make top; cream cheese (60F - Cold Holding). Operator stated not prepared or portioned today, held in make top cooler for 2.5 hours, discarded. **Corrected On-Site**

  High Priority

• 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(s) handling sanitizer buckets, sanitizer dispensing system, point of sale/order entry system, customer payment/change, exited/re-entered establishment then handled clean utensils, clean equipment, unwrapped single service cups/lids,food service paper to prepare/package food/drinks for customers without washing hands. Operator discussed with employee(s) 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(s) handling sanitizer buckets, sanitizer dispensing system, point of sale/order entry system, customer payment/change, exited/re-entered establishment then handled clean utensils, clean equipment, unwrapped single service cups/lids,food service paper to prepare/package food/drinks for customers without washing hands. Operator discussed with employee(s) who then washed hands. **Corrected On-Site**

  High Priority

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at front counter hand wash sink. Operator provided paper towels.

  Intermediate - No paper towels or mechanical hand drying device provided at front counter hand wash sink. Operator provided paper towels. **Corrected On-Site**

  Intermediate

• 31B-04-4

  No hand washing sign provided at front counter hand washing sink (used by food employees). Operator stated removed sign because sink is being used as dump/rinse sink. Advised Operator to replace sign, sink to be used for hand washing only.

  Basic - No hand washing sign provided at front counter hand washing sink (used by food employees). Operator stated removed sign because sink is being used as dump/rinse sink. Advised Operator to replace sign, sink to be used for hand washing only.

  Basic

• 31B-03-4Corrected on site

  No soap provided at front counter hand wash sink. Operator provided soap.

  Intermediate - No soap provided at front counter hand wash sink. Operator provided soap. **Corrected On-Site**

  Intermediate

• 03D-15-4Corrected on site

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Make top; sliced cheese (48F - Ambient Cooling 9:15/48F 9:45). Operator stated cheese prepared (stacked for faster service) at 7:00 at this rate will not reach 41F within 4 hours, discarded.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Make top; sliced cheese (48F - Ambient Cooling 9:15/48F 9:45). Operator stated cheese prepared (stacked for faster service) at 7:00 at this rate will not reach 41F within 4 hours, discarded. **Corrected On-Site**

  Intermediate

• 31A-11-4

  Hand wash sink used for purposes other than hand washing. Front counter hand washing sink used as dump/rinse sink, employees dumping/rinsing coffee pots. Advised Operator sink is required for hand washing only.

  Intermediate - Hand wash sink used for purposes other than hand washing. Front counter hand washing sink used as dump/rinse sink, employees dumping/rinsing coffee pots. Advised Operator sink is required for hand washing only.

  Intermediate