DUNKIN DONUTS-BASKIN ROBBINS #345098

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and then tern off faucet without a barrier. CDI - PIC re washed hands.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cheese stored in top of PU cooling and not moving temperature. CDI - PIC moved to lower cold drawers to cool rapidly. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket at 100ppm. CDI - employee remade sanitizer bucket at 200ppm.

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 in use utensils stored in sanitizer water at room temperature. CDI - PIC removed spoons from cup and placed in empty dry cup.

4-501.11 Maintain equipment in good repair. Observed LB behind ice cream case leaking. PIC stated there is a maintenance request for unit. Repair/replace

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 outside and inside of all LB with dry build up. Observed prep unit with old food debris, and buildup throughout unit. Observed WIF and WIC floors in need of cleaning. Increase cleaning frequency.

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 underneath equipment with build up. Observed back hand sink wall in need of cleaning. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags, clothing and drinks stored on dry storage rack in preparation aria, CDI - PIC moved all employee items to employee table.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee with gloves on handling phone and then go to work with ready to eat food. CDI - food employee, rewash hands and put on clean gloves.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup inside machine. Increase cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed hashbrowns hot holding below 135. CDI - PIC voluntarily discarded. 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 FT not holding any food at 41 and below. PIC stated unit has been down a couple days and they were using ice baths to hold temperature. PIC moved all items to WIF to cool rapidly. PIC stated they will be using less portions on ice baths in flip top until fixed. EHS will return by 4/18/26 to verify unit is cold holding 41 and below. It’s kind of the main line of 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed milk, coffee, ice cream, creamer, and cream cheese filled bagels without date marking. CDI - pic added dates to all items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed ready to eat food stored on ground in walk-in freezer. CDI - PIC picked up off ground to prevent contamination.

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 utensils stored in water at room temperature. CDI - PIC emptied water from cup and re-washed utensils.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster burned and lid melted off. PIC stated dumper caught fire night before and new trashcan lid will be added.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed new PIC was unable to locate policy. CDI.. EHS left PIC with new policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items not being held at 41F. See temp chart, Some items sent back to walk in cooler to quickly cool down. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in facility

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 freezers, shelving, coolers and areas behind coffee machines in need of wiping down

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 facility in need of light cleaning on walls.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee use gloved hands to touch oven door handle, handle had debris. CDI..PIC had employee wash hands and change gloves. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use clean hands to turn off faucets. CDI..EHD educated facility on have to turn faucets off. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in hand wash sink. CDI..Ice was melted down

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk held from previous days without date.CDI..Date was added 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed pests trap with dead pests inside.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee open door to WIC with gloved hands then started preparing a sandwich. CDI.. PIC hand employee wash hands. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee discard gloves scratched head then proceed to don gloves. CDI. PIC hand employee wash hands. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed Co-owner come in for work day and started to prepare food items without hand wash.CDI..PIC had Co-owner wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage temp above 41F see temp chart. CDI..PIC placed sausage in WIC to cool down. 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 .

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

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed RAID flying insecticide (for household use only) stored on chemical shelf in facility. CDI: PIC removed insecticide from facility.

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 togo bag of employee personal food being stored over food service items in WIC. CDI: PIC relocated employee food to bottom shelf away from other food products.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine. Needs cleaning. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed jug of cream on floor in WIC. PIC stated they sometimes use jugs of cream as door stops for deliveries. CDI - PIC put jug of cream on the shelf and EHS informed PIC that food should not be used as a door stop. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone out on prep table. CDI - Employee phone was removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up inside ice machine. CDI - PIC began cleaning ice machine.

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 the floor in the WIF.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of tongs in peppers.

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 coffee cup lids were stored in dirty shelf at coffee line. CDI - Shelf was removed to be cleaned and lids at the bottom were disposed of.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris and litter in dumpster area. Needs cleaning. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM onsite in facility.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed facility EHP did not include non-typhoidal salmonella. CDI - EHS informed PIC of the addition to the EHP with the adoption of the 2017 Food Code. EHS provided PIC with new EHP documents. Employees and new PIC were aware of Employee Health information but documentation was incorrect. EHS provided PIC with updated information. REPEAT. No points taken at this inspection. Points shall be taken at the next inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomiting and diarrheal cleaning procedures at facility. CDI - EHS provided procedures to PIC to use in facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed piece of coffee machine stored in handsink. CDI- Item was removed from handsink. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed debris on two containers stored as clean. CDI - Containers were moved to be cleaned at 3-comp sink.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris and litter in dumpster area. Needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and wallet on prep surface. CDI - Employee items were moved by PIC.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed facility EHP did not include non-typhoidal salmonella. EHS informed PIC of the addition to the EHP with the adoption of the 2017 Food Code. EHS provided PIC with new EHP documents.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed beverage had been dumped in handsink. CDI- Handsink was washed out.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crates of milk on the floor in WIC and boxes of muffins and bagels on the floor in WIF.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed leak around backflow preventor. Backflow preventor is not rated for continuous pressure and faucet was turned on. CDI - EHS had PIC turn off water and leak decreased. EHS advised PIC to contact plumber to have the leak repaired, and to turn off the sink when not in use.

GENERAL COMMENT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC unable to provide copy of food manager certificate. **Points not taken due to transitional status.