DUNKIN DONUTS #345190

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC certification had expired. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed several cups and items stored in front of handwashing sink. CDI, items removed from handwashing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed walk in cooler with ambient air temperature of 50 degrees F upon arrival and cheese, milk, cream cheese voluntarily discarded. CDI by instruction. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed container of sausage with incorrect prep date sticker. CDI, sausage voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with beard not wearing bard restraint and another employee not wearing hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry on wrist.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some containers wet stacked.

4-501.11 Maintain equipment in good repair. Observe walk in cooler down upon arrival. Operator repaired control switch while EHS present and observed walk in cooler operable. TCS foods that were in unit and not held at 41 degrees F were voluntarily discarded. Observed counter mount holder scheduled for replacement.

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 inside of refrigerators and shelving in need of cleaning throughout.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed pIC on site at time of inspection not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands. Observed employee wash hands at 3 compartment sink. CDI, both employees rehashed hands at proper handwashing sink and procedure reviewed with staff.

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 mixing spoon stored in water at 87 degrees F in between uses.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filters removed from protective packaging and uncovered / unprotected.

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 inside of refrigerators and shelving in need of cleaning throughout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked eggs and sliced cheese in sandwich prep unit holding above 41F during inspection. Ambient in unit 43F. PIC voluntarily discarded out of temperature TCS foods. All foods to be held in WIC until unit can be serviced, maintenance contacted during inspection. 72 hour VR required. 1.5 pts. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic hotel pans stacked together while wet in dry storage area. Ensure all equipment properly air dries before stacking. 0 pts.

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 debris on shelving in WIC and dry storage area. More frequent or thorough cleaning needed to preclude pest harborage. Repeat. 1 pt.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rubber spatula being stored in handwashing sink at beginning of inspection. CDI - PIC removed spatula and placed in three compartment sink.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch and bracelet while preparing customer drinks. Remove during active food or beverage prep. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing a head covering while preparing customer drinks. All food and beverage handling employees must don appropriate head coverings during food and beverage prep.

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 being stored directly in ice bin with handle contacting ice during inspection. CDI - PIC moved ice scoop to appropriate location.

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 cleaning needed on back pastry shelf. Observed overall cleaning of non-food contact surfaces needed. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed very low grout lines in kitchen area in need of repair obstructing proper cleaning. Observed cracked floor tiles around drain in front of three compartment sink. Repair or replace. 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 heavy food debris on floors of kitchen area. Most debris is settling in low grout lines. More frequent and thorough cleaning needed. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream in milk dispenser cold holding at 46F. PIC did not know why milk was out of temperature and unit was observed with build up of ice. PIC emptied milk from milk dispenser and will contact technician for repair. VR-a verification visit will be conducted within 3 days to see that unit is maintaining milk at 41F and below. 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Did not observe a thermometer in milk dispenser.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Donuts stored directly beside hand washing sink. Store food at least far enough away from sink to prevent contamination from splashing water, or install a splash guard. -REPEAT-

4-501.11 Maintain equipment in good repair. Observed milk dispenser not maintaining milk and creamers at 41F or below. Repair or replace milk dispenser.

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. Clean shelves in walk-in cooler. Clean tables underneath beverage machines. Clean nonfood contact surfaces more frequently. REPEAT

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 cleaning needed to remove food, dirt and other debris on floors in walk in cooler, walk in freezer and under and behind sugar containers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee cell phones stored at flip top coolers.

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. Employee drink observed on prep table and on shelf above icing buckets. Store employee drinks in a separate location.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Minor buildup in ice machine. Clean ice machine more frequently. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Donuts stored directly beside hand washing sink. Store food at least far enough away from sink to prevent contamination from splashing water, or install a splash guard. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees not wearing hair restraints. Food employees must wear hair restraint, such as a hat or hair net when preparing food. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some clean pans stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

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. Clean shelves in walk-in cooler. Clean tables underneath beverage machines. Clean nonfood contact surfaces more frequently. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee touch their watch and face then proceed to handle clean pans and single service items without a hand wash. CDI: Food employee washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers and lids with food debris while being stored as clean. CDI: Items were placed to W/R/S. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine with minor black build up. Clean as needed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle containing cleaner, not labeled. CDI: PIC labeled container.

4-501.11 Maintain equipment in good repair. Observed gasket hanging off of prep unit drawers.

REPEAT 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 food debris in bottom of prep unit. Clean as needed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile with hole near dry storage area. 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 with food debris buildup. REPEAT

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed no PIC present during the time of inspection. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed no PIC present, food employees were unable to explain were the food is sourced, employees were not properly wash, rinse, sanitizing multi use utensils, cold holding items in the prep unit were above 41F. VR required no later than 8/22 to ensure the PIC is present and performing duties.

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 facility without a certified food protection manager present.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee health policy posted on walk in cooler door. When two food employees were asked about the employee health policy they did not know what it was or where to find it. CDI: EHS discussed the employee health policy with employees.

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 written procedures for vomit and diarrhea clean up. CDI: EHS emailed written procedures.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 food employee washing and rinsing plastic bins and storing them as clean without sanitizing items. CDI: Food employee sanitized plastic bins.

Repeat 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed multiple items in the prep top/unit above 41F. Food employee did not know when food was put in there. Food employee voluntarily discarded items. VR required no later than 8/15 to ensure prep unit is cold holding properly.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed eggs and hashbrowns without food employee could not say when they were opened. CDI: food employee voluntarily discarded items

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed food employees unable to provide a thermometer during inspection. VR Required to ensure facility has a thermometer.

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 Buildup on the side of the ice machine, debris in the bottom of the prep unit. Clean items as needed to prevent buildup.

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

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.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees bags and drinks being stored on prep top.

2-103.11 (M) Person in Charge-Duties - PF: PIC was not sure of reportable symptoms and illnesses. Not sure where Employee Health Agreement was posted (WIC door). CDI- went over posted information with PIC and directed to make sure staff is aware of requirements on Agreement.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed hand sink used as a dump sink. CDI-PIC instructed employees on proper hand sink use, hand sink cleared for access.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice baffle in ice machine with pink and black build-up. More frequent cleaning needed to prevent build-up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found pre-cooked omelets and sausage in cold drawer above 41F. Cream cheese container above 41F in prep top. PIC voluntarily discarded items. Call made to service company for evaluation. Verification within 10 days.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee with bracelet on wrist, preparing food.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Ice scoop with handle down in ice.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service cup lids on floor under hand sink. Donut boxes on floor of dry storage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Partiall consumed drinks stored on upper shelves of WIC. Employee meal stored on upper shelves of WIC.