DUNKIN DONUTS #352219

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC on site at beginning of inspection unable to answer REHS questions about cleaning SOPs, chemicals on site, employee health policy, and retention of employee documentation. CDI - General Manager arrived during inspection. 1 pt. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of operation and food handling. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no signed Employee Health agreements on site during inspection. PIC unable to answer REHS questions about employee health policy. CDI - REHS provided updated employee health policy during inspection. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no Bodily Fluid Clean Up procedures on site during inspection. CDI - REHS provided during inspection. 0.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 container of employee food being stored on prep table with chair pulled up to it, indicating employees use this area to eat during breaks. Various dry goods, such as sugar are stored under this table. Ensure employees eat in an area that does not promote the contamination of customer foods. 0 pts.

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 7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed container of chemical void of complete manufacturer’s label in English. PIC unable to provide additional information on what chemical is, or what it is used for. Observed employee explain milk steam wand cleaning procedures utilizing glass cleaner during inspection. Employee stated glass cleaner is used to clean the steam wands once per day. REHS advised against utilizing glass cleaner for food contact surfaces, as it is not an approved sanitizer. CDI - Unknown chemical voluntarily disposed of. General manager to provide more thorough training on steam wand cleaning procedures to employees and management team. 1 pt.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during inspection. CDI - PIC closed door to prevent pest entry. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling customer foods and beverages without donning proper hair restraint during inspection. CDI - REHS intervened. PIC donned hat. Repeat. 1 pt.

4-501.11 Maintain equipment in good repair. Observed heavy rusting on chemical storage shelf during inspection. Repair or replacement necessary. 0 pts.

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 baseboard in back prep area missing, leaving a large hole in the wall. Repair necessary. 0.5 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no food thermometer on site during inspection. CDI - PIC acquired during inspection. 0.5 pts.

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 unlabeled shaker bottle of seasoning on main line not baring label indicating its contents. Ensure all working containers are properly labeled to identify their contents. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing customer foods directly and beverages without donning proper hir restraint during inspection. Ensure all food and beverage handling employees don proper hair restraints. 0.5 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed hotel pans being stored as clean while wet stacked together. Ensure all equipment is properly dried before stacking. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. Certified food protection manager must be present during all hours of operation. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels made available at the hand sink by the cash register. -CDI- PIC provided paper towels at the appropriate hand sink. REPEAT*** (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pink build up in the ice machine. PIC stated that the ice in the ice machine is used for customers drinks. Increase cleaning frequency. REPEAT*** (1.5 pts) 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the flip top prep unit holding above 41F during inspection. EHS noticed that the flip top door were open upon arrival. Food employee placed food items in the WIC to be quickly cooled. EHS recorded an ambient temperature of 48F. Facility will hold items in ice baths to maintain cold holding temperatures. PIC voluntarily disregarded TCS food items that had been in that unit over night. VERIFICATION 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed fruit flies throughout the establishment. Service facility for insects. EHS observed less flies from last inspection, points not escalated. REPEAT*** (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in quat sanitizer solution at 50ppm. -CDI- PIC replaced the sanitizer with new solution at 200ppm. REPEAT*** (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed flip top prep unit with pooling water at the bottom of the unit. Also observed the flip top drawers unable to close causing an increase in temperature in the unit. PIC stated that they had already made multiple requests to have it repaired. (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 counter tops, gaskets, and the inside of the prep unit with large amounts of food debris. Increase cleaning frequency. (0.5 pts)

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 low grout on the floor on the prep line. Repair grout. 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 large amounts of food debris on the floors throughout in establishment including food debris in hard to reach places such as behind the ice machine. Increase cleaning frequency. (0.5 pts)

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 PIC wash hands and did not use a barrier to turn off the faucet. A barrier must be used to turn off the faucet to prevent any possible recontamination. -CDI- EHS educated the PIC about proper handwashing and the PIC rewashed their hands. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel available at both handsinks in the facility. Paper towels must be provided at every handwash station to ensure a proper handwash. REPEAT*** 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed soiled mop head in a handwashing sink during the inspection which led to having a large amount of fruit flies in the handsink. -CDI- PIC removed the soiled mop head.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a large amount of black and pink build up in the ice machine. PIC stated that ice machine is used for customers drinks. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a QUAT sanitizer bucket with a reading of 0ppm. -CDI- PIC refilled the sanitizer bucket with correct concentration of 200ppm. REPEAT*** 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 no date marking on any of the TCS food items that were in cold holding. PIC stated that the TCs food items are held for longer than 24 hours. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bucket being stored right next to food contact equipment during the inspection. -CDI- PIC placed the sanitizer bucket on a low shelf away from any food equipment.

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed no thermometer available in the establishment during the inspection. Thermometers must be present in the establishment. VERIFICATION REQUIRED*** For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of fruit flies throughout the entire establishment during inspection. Have the establishment be serviced for pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in a QUAT sanitizer solution that was 0ppm. -CDI- PIC replaced the wiping cloth after filling the bucket with correctly concentrated sanitizer solution.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf EHS observed no employee health policy. CDI EHS educated PIC and gave her poster to post in establishment. -1 point

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no vomit and diarrheal plan. CDI EHS gave PIC poster to post in facility. -.5 points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no paper towels at handsink in kitchen. CDI PIC provided paper towels. -0 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS obserevd no concentraion in sanitizer bucket near flip top. CDI employee made new sanitizer at correct concentration. -0 points 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed eggs, sausage, bacon and hash browns stored in flip top behind counter temping at 50-55f. CDI all foods were voluntarily discarded. EHS made emergency TPHC form for establishment to places these foods on time for today only. TPHC for was made and printed out on site. PIC will notify EHS when flip top is serviced and working properly. -1.5 points 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 .

4-501.11 Maintain equipment in good repair. EHS observed broken flip top unit leaking. -.5 points

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed bucket of sanitizer containing sanitizer and wiping cloths being stored on dry storage shelf above single service articles. CDI: PIC relocated sanitizer bucket to bottom shelf.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and purse being stored on storage shelf amongst boxes of single service food containers. CDI: PIC relocated personal belongings.

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. PIC with certification as food protection manager did not arrive until after inspection began.

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 one container with sticker residue on outside stacked within another container on shelf being stored as clean. CDI: PIC returned for W/R/S.

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 scoop stored in a container of roasted tomatoes with handle resting on food.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 . Establishment began using milk pitchers around opening at 5AM. As of, 9:45AM the pitchers had not yet been washed, rinsed and sanitized. Utensils used with TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - PIC took pitchers to 3-compartment sink and washed them during inspection. REPEAT

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Almond milk measured 46F in reach-in cooler. PIC stated almond milk was placed in cooler from room temperature. Place almond milk in cooler the night before so it is 41F or less when it is opened. Otherwise, almond milk must cool to 41F within 4 hours of opening. CDI - Almond milk placed on temporary TPHC today and will be discarded within 3 hours.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Opened box of egg stored under dripping condensate in walk-in freezer. Do not store opened food under dripping condensate. CDI - Box moved by PIC. REPEAT // 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Milk on floor of walk-in cooler and large amount of boxes of food on floor in walk-in freezer. Store food at least 6 inches off the floor. CDI - PIC moved foods to shelf.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Person in charge at beginning of inspection did not know how long pre-cooked chicken is held for, how to test the sanitizer concentration, or how often in-use utensils used with TCS are to be washed, rinsed and sanitized. PIC was also unsure about employee health policy and how establishment informs employees of their responsibility to report the "big 5" symptoms and "big 6" illnesses. CDI - PIC educated on what she was unsure of and general manager arrived at end of inspection and seemed to know duties of the PIC. 0 pts.

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 No employee present with ANSI food protection manager at start of inspection. General manager with certification arrived at end of inspection. Ensure at least 1 employee with ANSI food protection manager certification is present during all hours of operation.

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 No vomit/diarrhea clean up policy in place at establishment. CDI - Establishment given sample policy. 0 pts.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 . PIC states that mixing spoons, blender pitchers, and milk pitchers are only taken and washed at the 3-compartment sink at the end of the day. Ensure in-use utensils that contact TCS foods are washed, rinsed and sanitized at least every 4 hours. CDI - PIC educated and the in-use utensils were washed, rinsed and sanitized during inspection.

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 . Almond milk and oat milk sitting out of temperature control at start of inspection and both measured 45F and 49F. CDI - Milks moved back to cooler to cool down. REPEAT

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Opened box of egg stored on shelf below condenser in walk-in freezer. Ice dripping from condenser during inspection. Ensure opened food is not stored underneath leaking condensate. CDI - Box moved during inspection. PIC states leak has been repaired and that the ice needs to just be cleaned off. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee wearing watch on wrist and preparing drinks. Food employees must not wear jewelry on their hands or wrists except a plain band ring. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic pans stored as cleans were stacked while still wet. Allow adequate time for utensils to air dry before stacking. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Almond milk (43F), coconut milk (60F), and oat milk (58F) all measured above 41F and were sitting out of temperature control. TCS foods in cold holding shall measure 41F or less. Use time as a public health control or hold milks under refrigeration at 41F or less. CDI - Milks moved to reach-in cooler to chill.

2-303.11 Prohibition-Jewelry - C - 2 employees wearing watches on wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-304.12 In-Use Utensils, Between-Use Storage - C - Metal coffee stirring sticks stored in cup of sanitizer in between uses. In-use utensils shall be stored in water that is 135F or above, in a dipper well, or in a clean container. Do not store in-use utensils in sanitizer. CDI - Utensils taken and washed during inspection.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Cups at front counter are not adequately protected. Leave plastic sleeve on cups, or acquire an enclosed cup dispenser that can adequately protect the cups.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Laminate damaged on orange counters. Equipment shall be maintained in good repair. **Establishment has until 1-22-2022 to complete all non-compliant items on transitional permit. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Food crumbs on speed rack. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

5-202.13 Backflow Prevention, Air Gap - P - Spray arm at 3-compartment sink falls below sink flood rim. Replace/repair spray arm so that there is an air gap between the flood rim of the sink and the bottom of the sprayer when it is hanging. VR - Verification required within 10 days.

6-501.110 Using Dressing Rooms and Lockers - C - Employee backpacks sitting on top of donut boxes in storage area. Employee personal items shall be stored separately from single-use and single-service articles.