DUNKIN DONUTS #351818

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of cream cheese stuffed bagel bites, egg bites, cream cheese, strawberry cream cheese, egg patties, sliced cheddar, sliced american cheese, and sausage patties to be at temperatures of 46-59F in the open top refrigerator. Ambient of the unit was observed at 55F. PIC stated that they have been very busy this morning and the AC in the facility is broken, causing the kitchen to be hotter than normal. PIC stated all items are kept in the WIC over night. Items observed were only moved into the opentop at 7am and are refilled as needed throughout the morning. Items observed out of temperature were used up immediately before the EHS finished the inspection or voluntarily discarded at 11am, which was the 4 hour mark from the initial stocking of the opentop. Repair to be called for the unit and facility is to utilize temporary TPHC until the repair is complete and the unit is holding 41F or below. 3 day VR to observe repair. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemical spray bottles to be stored hanging on a rack at the front counter with bottles/boxes of syrups and lemonade mix ins. CDI - Chemical bottles moved to below register. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed the sanitizer buckets and dispenser to be dispensing a chemical solution of >500ppm quaternary ammonia. PIC stated that it had just been repaired and was unsure why it is so high. Facility to dilute sanitizer solutions for the time being. Repair to be called in and 3 day VR to observe repair.

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 a stack of single service coffee filters to be stored by the coffee brewer adjacent the drive thru window and was not observed in protective packaging of any kind.

4-501.11 Maintain equipment in good repair. - Observed the overhead AC vent above the drive thru window to be leaking water with a continuous drip leak. Leak observed falling into 2 separate buckets and not observed to be contaminating and food or drinks for consumers.

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 the interiors of the opentop refrigerator, interior of the refrigerated drawers, the surfaces of sheet pan rolling rack in the dry storage area. Overall improvement in cleanliness noted. 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 the floors beneath the equipment throughout the front counter and cookline areas to have accumulations of food debris. 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 a circular hole in the ceiling across from the kitchen area handwash sink. REPEAT.

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 at the time for review. PIC stated they were online and signed during their onboarding process and he wasn’t sure how to access them. CDI - EHS provided paper copy of employee health policy and all onsite employees signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the kitchen area handwash sink to be used as a dump sink to dump ice into. CDI - Ice melted and education provided.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of cleaned plastic insert containers and plastic hot holding drawer trays to be wet nested on the storage racks above the 3 compartment sink.

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 the interiors of the opentop refrigerator, interior of the refrigerated drawers, the surfaces of sheet pan rolling rack in the dry storage area, and the racks in the WIC to have accumulations of food debris. Overall improvement in cleanliness noted. 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 a circular hole in the ceiling across from the kitchen area handwash sink. 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 the walls in the WIC to have accumulations of grime. Overall improvement in cleanliness noted. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed the employee who was preparing wraps and sandwiches at the prep line touch their drive thru headset and then go back to preparing food. CDI - EHS provided education to all staff that when they contaminate their gloves they must change them and wash their hands before going back to work with RTE items/food prep. Employee washed hands and changed gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the interior walls of the ice machine to have an accumulation of black grime. REPEAT. CDI - PIC cleaned interior of the ice machine. 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 .

3-501.15 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 a newly opened almond milk cooling in the front counter lowboy refrigerator, which is not designed to cool items down. EHS explained that once the seal is cracked on the almond milks temperature is important and that they must pre-chill the almond milks in the WIC/refrigeration prior to using it. CDI - PIC placed almond milk into WIC to rapidly cool. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed shakers at the prep area that were not labeled as to their contents.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the side door to the facility not fully close by itself when used, leaving a gap that allows for the potential entry of vermin into the facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed some of the staff not using head coverings of any kind when preparing food/drinks. REPEAT.

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 stacks of single service plastic lids stored with their food contact surfaces face up in the lid holder.

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 the nonfood contact surfaces of the 2 cambro ice bins, the exterior of the oven, exterior of the conveyor toaster, exterior/interior surfaces of the donut displays at the front counter, interior surfaces of the opentop refrigerator/refrigerated drawers, and the racks to the WIC to all have accumulations of food debris/grime. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door to the dumpster to be open at the time of the inspection. 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 the soap dispenser to the front counter to missing. PIC stated it was broken and it has been ordered but they have not received it yet due to it being on backstock. REPEAT. - Observed a circular hole in the ceiling across from the kitchen area handwash sink. 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 the floors throughout the kitchen, specifically behind equipment and in hard to reach areas, to have heavy accumulations of food debris/grime. - Observed the walls behind handwash sinks, behind the blender by the drive thru, and around the oven to have accumulation of food splatter/grime. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine. Increased and more thorough cleaning frequency recommended. -0- 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- Observed food employee use portion of prep unit table as a food contact surface to prepare sandwiches. When EHS asked PIC about cleaning frequency, PIC stated that facility sanitizes the surface every four hours. -CDI- EHS educated PIC on ensuring to W/R/S surface because it is a food contact surface and PIC W/R/S surface. EHS also educated PIC on the option of using the single-use deli paper used to wrap the sandwiches as a food contact surface instead of the prep table. 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 flip top above 41F. Observed ambient air at 45F. Per PIC, items had just been switched out in the last hour. -CDI- PIC placed unit on TPHC until repairs can be made. **3 DAY VERIFICATION REQUIRED** **REPEAT** -3- 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed broken thermometer. **10 DAY VERIFICATION REQUIRED** -0.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. **REPEAT** -1-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on side of storage shelf. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed item at dishpit to be W/R/S. -0- 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored in container with dark buildup. -CDI- PIC moved all items to dishpit to be W/R/S.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes stored on sanitizer side of 3-comp sink with some debris present. Ensure clean dish storage areas of free of debris. -0-

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 a box of cups stored on floor in dry storage areas. -0-

4-501.11 Maintain equipment in good repair. Observed missing wheel on lowboy. Repair. -0- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed sanitizer compartment of 3-comp sink rusted.

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 splash and buildup on bagel oven and ice cambros. Observed NFCS of flip top in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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

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 broken soap dispenser at FOH handwashing sink. Observed floor tiles cracking near floor drain at FOH. Observed hole in ceiling. Repair. **REPEAT** -0.5- 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 food splash and other debris on walls, especially in handsink area and walls behind equipment in hard to reach areas such as ice machine. Increased and more thorough cleaning frequency recommended.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed milk in FOH handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink near entry door. Per PIC, this handwashing sink is not in use. -CDI- EHS educated PIC on maintaining appropriate number of handwashing sinks per permit conditions and keeping handwashing sink stocked and PIC placed hand soap at sink. -0-

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed food employee not fully submerging items in sanitizer water. Observed sanitizer sink only about 1/3 of the way full. -CDI- EHS educated PIC on proper sanitizer procedures and ensuring sink is full so items can be fully submerged and food employee filled sink up and placed items back in sink to be properly sanitized. -0- 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 prep unit above 41F. Refer to temperature chart. Observed ambient air of unit at 47F. Per PIC, unit is refilled daily, which is why some items were at 41F or below. -CDI- PIC voluntarily discarded of items above 41F and will hold unit on TPHC until repairs have been made. **3 DAY VERIFICATION REQUIRED** -1.5- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. **REPEAT** -0.5-

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 broken soap dispenser at FOH handwashing sink. Observed floor tiles cracking near floor drain at FOH. Repair. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink during inspection. CDI. PIC provided one.

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

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 cleaning needed on non-food contact surfaces of drink machines and on counter spaces underneath.

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 in vents in WI coolers. REPEAT

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 employee drink stored on shelving unit above prep unit. CDI - PIC removed drink.repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage, eggs, in RI and prep unit above 41F. PIC indicated that they were taken out this morning. CDI-sausage and eggs were placed into the walk in freezer to rapidly cool down.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food while wearing a wrist chains 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. -

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 use dishes stored directly on the floor.

4-501.11 Maintain equipment in good repair. OBSERVED one of the RI coolers in disrepair. Also observed water leaks in the WI entrance.

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 in vents. REPEAT

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 employee drink stored on shelving unit above prep unit. CDI - PIC removed drink.repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present at hand sink left of donut case. -0-

3-304.14 (D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed x2 sanitizer buckets with solution registering 0-50 PPM quat. CDI - PIC remade sanitizer with concentrations registering at 200 PPM. -0.5-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on knife stored inside single knife block at shelving unit above prep unit. Block also containing food residue inside. CDI - Utensils removed to be W/R/S. -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no testing methods for quaternary sanitizer.***10-DAY VERIFICATION REQUIRED. -0.5-

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 cleaning needed on non-food contact surfaces of drink machines and on counter spaces underneath. -1-

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 employee drink stored on shelving unit above prep unit. CDI - PIC removed drink. -0-

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 during inspection.

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

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 build up inside of ice machine.

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 throughout the facility. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in the the cold drawer that was above 41F. PIC state that chicken had been in the drawer since the day before. CDI-chicken was discarded. Observed eggs and sausage in the flip unit that were above 41F. PIC stated that foods were put out before EHS arrival. CDI-sausage and eggs were placed into the walk in freezer to rapidly cool down.

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 in use utensils in ice been not being stored above the ice. CDI-ice scoops were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean containers. CDI-dishes put back into dish area to be rewashed rinsed and sanitized. EHS recommended using the table in the back to lay clean dishes on so that they can sufficiently dry.

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 coffee machines. 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 throughout the facility. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 2 hand sinks without hand towels. CDI added hand towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 1 hand sink without hand soap. CDI added hand soap.

7-201.11 Store toxic materials to avoid contamination. -P Observed cleaner stored on prep table. CDI relocated to chemical storage area. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Ensure when cleaners (spic and span) are being used on work surfaces that they are also being rinsed and sanitized.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in walk-in cooler. CDI- moved to storage shelves.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on and inside equipment throughout kitchen. Need better cleaning.

6-501.19 Closing Toilet Room Doors - C Men’s restroom door is not self-closing

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 and trash build-up around and under equipment. Better cleaning needed along baseboards throughout kitchen.