DUNKIN DONUTS #358644

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking from personal cup behind counter near exposed food and utensils. CDI - Employee was advised to drink and store personal items in designated areas away from food, equipment, and utensils. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near three compartment sink. CDI - Paper towels were provided. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sausage hot holding at 116F and hashbrowns hot holding at 124F. All other TCS foods were 135F or above. PIC has been advised to conduct frequent temperature checks of TCS foods. CDI - Items were reheated. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese stored above fill line in flip top cooler with a cold holding temperature of 55F. CDI - Volume of cheese in flip top cooler was lowered and excess cheese was moved to reach in cooler. PIC has been advised to never hold TCS foods above fill line in flip top cooler. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in walk in cooler. -0 points-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored on top of cardboard box and without any covering or protection. -REPEAT- -1 point-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed abundance of food splash and debris on inner non-food contact surfaces of freezer with frozen hashbrowns and in gaskets of two milk coolers. Recommend higher frequency and more thorough cleaning. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. -0 points-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored on top of ice machine without any covering or protection. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed gaskets torn on two low boy coolers. PIC has replacement gaskets in establishment. -0 points-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed water temperature during manual warewashing to be 100F. CDI - Hot water was added to three compartment sink to increase manual warewash temps. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near drive thru window. CDI - Paper towels were provided. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey sausage and sausage cold holding in flip top cooler at temperatures between 48F and 50F. Sausages were over-stacked in flip top cooler. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to only fill food to fill line and to conduct frequent temperature checks of TCS foods. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. -0 points-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored on top of ice machine without any covering or protection. -0.5 points-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee was hands then use clean hands to turn off faucet, no barrier. CDI.. EHS educated employee on hand washing. Employee washed hands again and used correct method

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink. CDI.. sink was cleaned out.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food being stored on floor in WIC, including bottled waters and sodas.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed under all drink machines in need of clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hand and with clean hands turn faucets off. EHS educated PIC For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker on clean container ..EHS had PIC remove For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in steam well below 135F CDI..had employee to reheat. Final temp 170 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly pests in back of house

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes stacked wet

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed phone on prep table, Jar of pickles and personal soda in WIC mixed in with facility food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to drive-thru window. CDI: PIC provided paper towels.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of sink & surface cleaner stored on prep table next to ice machine. CDI: PIC moved bottle to approved location.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed slight debris accumulation in floor of dry storage closet.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed stir spoons in 63F water. CDI- Removed.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service lids stored on the floor.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed upper plates of creamer machines in need of cleaning. Observed metal holder housing lids on need of cleaning.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed eggs being thawed using speed rack/bagel rack in ambient air. Food employee stated product placed out to thaw @10am. CDI: Education provided and food employee panned product and placed into walk-in cooler.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed facility removed front hand sink. Upon permitting, facility had one front dump sink, one front hand sink, and one back hand sink. PIC stated facility removed hand sink due to leaking underneath from employees “propping up” on ledge. EHS provided education and issued Intent-to-Suspend. EHS will return within 10 days to check on progress of hand sink installation.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies above espresso machine/dump sink.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit & diarrhea clean up. Facility does have kit, but was empty. CDI: Education provided and PIC made aware of changes made due to 2017 Food Code implementation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to drive-thru window. CDI: PIC provided paper towels.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brown staining in front hand sink. PIC stated facility has no dump sink. Per discussion with plan review EHS(Lauren Coles), hand sink near drive-thru window now designated as dump sink. Facility has two other hand sinks. Facility is to remove paper towels, soap, and hand wash signs from wall. CDI: Education provided and dump sink provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several cups, brushes, and utensils with stickers/sticker residue on them. CDI: Education provided and PIC sent items to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed creamer unit on back counter in poor repair- unable to dispense. PIC stated parts are on order and work order placed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Speed rack of donuts in front of cook line hand sink. CDI - Speed rack relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Top portion of sliced cheeses holding above 41F in the sandwich cooler. CDI - Out of temp portion of cheeses placed in separate pans with lid off and moved to the walk in cooler for rapid cooling.