DUNKIN DONUTS #342259

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed hand truck in front of the upstairs handsink. CDI - Obstruction removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed PIC use hand sink to dump sanitizer. CDI - PIC educated on hand wash sink usage. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed upright reach-in unit cold holding food items above 41 F. Internal air temps were recorded at 50 F. Refer to temperature observation chart. Discussion with the PIC revealed that foods were cold holding overnight with exception to protein milk. CDI - Numerous TCS applicable foods & drinks voluntarily discarded due to being in units since previous day while remaining items transferred to the walk-in cooler. Product disposition form forwarded to facility email. Have refrigeration unit repaired/serviced and ensure it is maintaining below 41 F prior to storing TCS items. ***Facility placed on a 30 day risk control plan for cold holding due multiple consecutive repeat violations observed in previous inspections. Verification visit is required. 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-.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed dawn dish soap stored on box containing cups upstairs. CDI - PIC removed to designated chemical storage area. -0-

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 recently prepped american cheese inefficiently cooling wrapped/covered inside of the prep top and prep reach-in unit after 30 minute assessment. Refer to temperature observation chart. CDI - Discussed adequate cooling methods and to utilize equipment capable for cooling. Foods were uncovered and transferred to the walk-in cooler. -0- 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.

REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food handlers engaging in food prep without hair restraint. Provide. -1-

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 box containing single service cups stored on the floor upstairs. Store single-use/single-service articles 6 inches off the floor. CDI - PIC removed from floor. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed upright reach-in unit malfunctioning as it is cold holding food items above 41 F. Internal air temps were recorded at 50 F. Numerous TCS applicable foods & drinks voluntarily discarded due to being in units since previous day. Have refrigeration unit repaired/serviced and ensure it is maintaining below 41 F prior to storing TCS items. -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 personal employee foods stored alongside and above resale foods on shelving in the walk-in cooler. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold holding above 41 F greater than 4 hours per discussion with the PIC. In addition, EHS discovered (1) under counter reach-in unit and (1) upright reach-in unit unable to maintain TCS foods < 41 F as their ambient temperatures were recorded between 50-53 F. Refer to temperature observation chart. CDI - PIC voluntarily discarded all the TCS foods > 41 F. -3- ***Facility has had two consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan.*** Verification visit is required. 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 bag of flour stored on the floor upstairs. CDI - PIC removed off floor. -0-

REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food handlers without hair restraints. Provide. -1-

4-501.11 Maintain equipment in good repair. Observed under counter single door reach-in unit and upright reach-in unit cold holding food items above 41 F. Air temps were recorded at 50-53 F. Products voluntarily discarded due to being in units > 4 hours. Have refrigeration units repaired/serviced and ensure it is maintaining below 41 F prior to storing TCS items. -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 general cleaning on floors is needed upstairs. Clean and maintain to prevent attracting pests. 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 x2 towel dispensers jamming. - Observed some vinyl steps leading to upstairs in disrepair. Repair all items. -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty is not a CFPM. A CFPM was not present during today’s inspection. -1- For more information on becoming a certified food protection manager 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 personal beverages stored on prep counters along side clean plastic containers and opened container of croissants. CDI - Drinks removed. -0-

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at hand sink in downstairs restroom. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying towels available at two hand sinks. CDI - All areas restocked with cleansing and drying provisions. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed upstairs 3-compartment sink in use sanitizer solution registering at 0 PPM quat. Through further investigation, it was discovered that the chemical source bucket was empty. PIC replaced with new bucket of quat chemical but was unsuccessful with pulling sanitizer through the line. Facility has additional 3-comp sink downstairs behind front counter which was verified in good repair, achieving 150 PPM concentration. PIC to submit request for repairs. All utensils will be W/R/S in the downstairs 3-compartment sink until repairs are complete. Verification visit is required. -1.5- 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods in the sandwich prep unit: Two containers of cheeses and two ct of sausage patties between 44-52 F. Remaining products from 5:00 AM read < 41 F. Per discussion with food handler, the TCS foods were transferred from the walk in cooler to the sandwich prep unit at 5:00 AM. CDI - PIC is voluntarily discarding all the TCS foods from sandwich prep unit. -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.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed bottle of ibuprofen stored on top of coffee machine. CDI - Bottle removed by PIC. -0-

REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food handlers without hair restraints. Provide. -1-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. PIC could not provide test strips to verify sanitizer concentrations at 3-compartment sinks. REHS verified sanitizer dispenser upstairs to be malfunctioning and downstairs in good repair with provided test strips. ***Verification visit is required to ensure facility acquires test strips. -0.5-

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 walk-in cooler gasket in need of cleaning due to ice accumulating. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from plumbing fixture at downstairs can wash. Repair. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee place personal backpack on prep table alongside food service equipment. Also observed cellphone with its charging cable plugged in draped over clean plastic food container on same prep table. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority item during my inspection today: cold holding, sufficient refrigeration capacity A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart in front of the back handsink. CDI - PIC relocated the cart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in the sandwich prep cooler: two containers of eggs, sausage, wraps, ham swiss croissants, cream cheese, bacon all above 41F. Ambient air was at 40F. Observed TCS foods in the walk in cooler: eggs, bacon, wraps, milk and cream cheese all above 41F. Walk in cooler door was open, ambient air temperature was at 61F. Took another temp of the unit before I left, temped at 58F. Discussion with the PIC, some of the TCS food in the sandwich prep cooler came from the walk in cooler. PIC is voluntarily discarding all the TCS foods in the walk in cooler and sandwich prep top cooler. Refrigeration repair has been called. PIC has decided to voluntarily close until both units are repaired. Once they are maintaining 41F and below the establishment may operate. Please contact me at (704)840-9278 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler ambient air temp at 61F. Door was ajar, closed to see if the temperature would decrease.

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

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed the kitchen prep area at 84F. Call for repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM during the inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC unable to name all food borne illness and symptoms when asked, PIC unable to show employee health policy. CDI - Provided health policy handout. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed bodily fuild clean up kit however PIC unable to provide procedures on how to clean up this type of event. CDI - Provided procedures via email. Please print out and review with staff. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an open can of an employee at the counter top. Store in a way to prevent cross contamination of equipment and utensils. CDI - PIC relocated the employee drink.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottles of glass cleaner stored on counter tops and shelving either near or over foods. CDI - PIC relocated spray bottles to prevent cross contamination.

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

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 cooler gaskets throughout in need of cleaning, accumulating food debris and residue.

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 general cleaning under equipment and floors is needed. Clean and maintain to prevent attracting pests. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating pink residue. Clean and maintain.

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 general cleaning under equipment and floors is needed. Clean and maintain to prevent attracting pests. 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 handsink upstairs pulling away from the wall. Reseal to the wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal backpack stored with facility supplies. 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 over prep table.

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 turn off faucet with bare hand prior to drying hands. CDI: Employee corrected and properly washed 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on ice machine deflector plate. Per sticker on ice machine, it was detail cleaned on 5/21. Ensure that when cleaning, all food contact surfaces are thoroughly washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed single door reach in cooler with items above 41F. Per PIC, during morning temp check products were 40F. CDI: Items taken to walk in for rapid cooling. Observed oat milk in under counter reach in above 41F. Ensure that if item is left out of refrigeration due to demand, that it is placed on TPHC. CDI: Oat milk rapidly cooled to 41F by end of inspection. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees with no hair restraints. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed single door reach in holding food items above 41F. Air temp was 43F. CDI: Products relocated to walk in cooler upstairs. Have reach in repaired/serviced and ensure it is maintaining below 41F prior to storing TCS items.

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 ice build up around interior of door of walk in freezer.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some bags of trash and cardboard stored in enclosure. CDI: Items placed in dumpster.

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 active ANSI food protection manager certification. At least 1 employee shall be present with ANSI food protection manager certification during all hours of operation. PIC states that she is scheduled to take her class in the next couple weeks. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed handling phone while talking on phone. Employee went back to making drinks and placing donuts in to-go box without washing hands in between. Wash hands after engaging in activities that contaminate the hands. CDI - Employee washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf 1 handsink in prep area out of soap. CDI - PIC refilled dispenser. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Other handsink in prep area missing paper towels. CDI - PIC refilled dispenser.

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 . Milk pitchers and blender pitchers have been in-use since opening at 5AM according to PIC. At 9:45AM these items were still in use and had not been washed, rinsed and sanitized. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Items taken to sink and washed upon request by EHS.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC not wearing hair restraint while preparing food. Wear a hat or hair net when preparing food. 0 pts.

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. Coffee filters stored unprotected. Box of straws on floor upstairs. Store single-use/single-service articles in original protective packaging or in a protective manner, and store these items 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Gaskets on drawers of sandwich cooler are torn. Replace torn gaskets. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee backpack observed on prep table. Store personal items separately from food preparation surfaces. 0 pts.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on site until after walk through was completed. 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. Observed staff on site did not meet the requirements of a person in charge. CDI: PIC arrived after walk through was complete.

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 certified food protection manager on site during inspection. CDI: CFPM arrived at end of walk through.

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 prep top cooler holding food items above 41F. CDI: Products from yesterday were voluntarily discarded (cheeses, and eggs). Items from today (cream cheese, sausage, and bacon) were temporarily placed on TPHC today. Employee began pulling food from drawers for service as drawers were holding food items at 41F and below. Observed almond milk and oat milk held out on counter above 41F. CDI: Products were permanently placed on TPHC today. Procedures filled out. Times were marked from opening at 5 am. REPEAT VIOLATION VERIFICATION REQUIRED

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked container being used for hashbrowns in cooler drawer. CDI: EHS instructed PIC to discard container.

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 and build up on interiors of equipment and equipment gaskets. Ensure more frequent cleaning. Observed walk in cooler and walk in freezer in need of cleaning/sweeping. REPEAT VIOLATION

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed eggs and ham roll ups in prep cooler > 41F (< 1hr). CDI- food items moved to walk-in cooler. Observed < 41F prior to departure.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(D) Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed solution in sani bucket 0ppm QAC. Observed solution to be dirty.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed scoop handles stored in food. Store with handle up.

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

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 debris build-up on floors around and under equipment throughout kitchen.