DUNKIN DONUTS # 351140

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the RI AT TEMPERATURES above 41F. CDI. PIC INDICATED that milk items were held out for long during rush hour. PIC was provided education on food beyond 41F or being completely placed on time. Food items held cold needs to be 41F. Food items were kept in the RI. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of spices being held at serving line unlabeled. Label all working containers of food. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED flies in the kitchen area 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 working with food while wearing jewelry. Repeat

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at 3 comp sink. Repeat

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess waste on the dumpster pad outside of the dumpster. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed hash browns being held at 112F in hot holding unit above prep cooler. CDI: Employee voluntarily discarded. Repeat **** all other items were holding at right temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all items in one of the RI at temperatures above 41F. CDI. PIC indicated that items were placed in unit this morning. Products will be temporarily held on time with four hours marked on all products and discarded when time expires. Unit was placed out of service. EHS will be back to check on unit tomorrow. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of spices being held at serving line unlabeled. Label all working containers of food.

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

4-501.11 Maintain equipment in good repair. Observed one of the RI coolers unable to hold food at right temperature.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at 3 comp sink.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess waste on the dumpster pad outside of the dumpster. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee place employee drink on top of prep counter top.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided and other and education provided on the changes. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of eggs patties being held at 122F in hot holding unit above prep cooler. CDI: Employee voluntarily discarded. Repeat

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 nuggets in the drawer without dates. CDI. PIC date marked and indicted he was about to do that today. 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 food employees without effective hair restraints . 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Also observed employee prepping food with a wrist watch on.

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 and build up on outside surfaces of bulk flour and sugar containers under prep counter and cold holding drawer. Clean as needed. Repeat

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess waste on the dumpster pad outside of the dumpster.

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 on vents in the prep area ceilings.

2-301.14 (B) Wash hands after using the toilet room.- P Observed employee return to register area and handle drinks without washing hands after exiting the restroom. CDI: Employee stopped handling beverages and washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink next to donut rack behind counter and hand sink near 3 compartment sink both missing paper towels. CDI: PIC stocked both hand sinks with paper towels. REPEAT. Points not escalated due to multiple violations on previous report.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of pork sausage patties being held at 132F in hot holding unit above prep cooler. CDI: Employee reheated pork sausage patties to 187F before returning to hot hold.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of pork sausage patties being held in prep flip top cooler at 56F. CDI: PIC placed sausage patties in WIF to rapidly cool as they had been in prep cooler for a short time. REPEAT.

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 working containers of matcha powder and hot chocolate powder being held at serving line unlabeled. Label all working containers of food.

4-501.11 Maintain equipment in good repair. Observed cracked panel on bulk ice machine door. Replace or repair cracked panel.

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 and build up on outside surfaces of bulk flour and sugar containers under prep counter. Clean as needed.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for responding to vomiting or diarrheal events. CDI: EHS provided copy.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink next to donut display case blocked by a speed rack. CDI: PIC relocated speed rack. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel at hand sink next to donut display case. CDI: PIC restocked paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed two containers of sliced deli cheeses and two containers of cream cheese being held in prep flip top cooler above 41F. CDI: PIC placed all items in WIC to rapidly cool as they had been in prep cooler for approx. 1 hour.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a can of spray paint being stored on shelf of prep counter amongst food items. CDI: Spray paint was moved to employee office.

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 single use paper sandwiches pouches being stored on floor in dry storage room. Keep single use and single service articles at least 6 inches above the floor.

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 missing grout in between floor tiles directly behind front counter and one loose tile. Replace missing grout.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink buildup and in need of cleaning. -REPEAT-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Did not observe sanitizing test strips at facility for 3 compartment sink and quat sani buckets. PIC stated they just ran out and ordered new test strips today. VR- a verification visit will be conducted in 10 days to check that test strips have been received at facility.

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 dirt and food debris on floors behind and under equipment as well as on floor of dry storage room

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with light pink buildup and in need of cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed stacks of prepped cheese slices cooling in walk in cooler and not meeting cooling rate (refer to temperature chart). CDI-PIC unstacked containers and removed tops for rapid air flow. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in flip top cooler and cold drawer such as pork sausage, turkey sausage, sliced cheese, street corn filling, stuffed bagel minis, and cream cheese out of cold holding temperature (refer to temperature chart). PIC stated all items were pulled from walk in cooler at start of shift, observed at 41F and placed into flip top unit and cold drawers. Internal temperature of flip top unit was 40F. PIC stated cooler flip tops have been open and closed frequently and left open which could’ve caused temperatures to go out. PIC contacted technician to lower internal temperature of unit. All items were removed from unit and placed back into walk in cooler to cool and replaced with items 41F and below in walk in cooler. Vr-A verification will be conducted within 3 days to insure all TCS foods in flip top cooler and cold drawer maintain 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 .

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 4 containers of sliced cheese cooing while stacked and covered in walk in cooler. -CDI-PIC unstacked items in walk in cooler. -REPEAT VIOLATION- 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 .

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 food employee drinking while walking throughout back kitchen area. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee place employee drink on top of prep counter top.

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 two (2) prepared bins of bacon and one (1) bin of sliced Gouda cooling at different times from preparation in the WIC with lids on. Bacon was observed as cooling ineffectively. CDI - Lids were removed from bacon and items were rotated to walk in freezer to improve cooling rate. Lid was removed from sliced Gouda. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee without effective hair restraints (wearing a hoodie with exposed hair).

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 cardboard sheets used as shelving beneath whipped cream on the WIC shelving. PIC stated that these were placed to catch potential leakage or spillage from other packages. Replacement surfaces shall be constructed of non absorbent material.

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 slight food debris present inside of reach in coolers, prep table, and oven doors.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 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 initiate returning to register side food service area and begin donning gloves without washing hands. Employee, when directed washed hands for approximately 6 seconds. CDI - Regulatory authority intervened, correcting employee and demonstrating proper handwashing procedure at the nearest handwashing sink, as well as elaborating on when to wash hands (i.e. change of task or following potential contamination.)

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed unintentional bare hand contact by employee, with their thumb touching a donut on a tray that was being placed in the register side service area. CDI - Contacted food was voluntarily disposed of and employee was prompted to proper wash hands and don gloves prior to returning to food service.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed oat milk and almond milk stored at the register side service area at room temperature on a food rack. When checking their temperatures, the oat milk and almond milk were found at 52F and 51F respectively. PIC explained that these items were being held on a 4 hour time schedule and would be disposed of at 12 p.m. CDI - Disposal times were written directly onto the oat milk and almond milk via food labels. Regulatory authority had an in-depth discussion with the PIC about proper TPHC procedures for cold TCS food items, including provision of a sample TPHC form to be completed prior to the next inspection.

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 working spice shakers of salt and pepper and everything-seasoning without labels. CDI - PIC prepared labels for the shakers and affixed them.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two buckets holding wiping cloths in warm, soapy water. CDI - PIC dumped out the water and remade buckets using properly concentrated sanitizer before returning in-use wiping cloths to the buckets.

4-501.11 Maintain equipment in good repair. Observed torn and loose gasket at the bottom of the door of the walk in freezer. Freezer and WIC, as well as the TCS foods within, are holding at proper ambient temperatures

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess waste on the dumpster pad outside of the dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door as open during inspection. CDI - dumpster door was closed before returning to interior premises.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use plastic spoon being stored for use in coco powder. CDI - Spoon discarded. - 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 slight food debris present inside of reach in cooler. CDI - PIC cleaned during inspection. - 0 -

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed PIC, Alia, unable to demonstrate ant employee health knowledge. CDI- handout given

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed tight wet nested plastic containers. CDI- unstacked

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