DUNKIN DONUTS/BASKIN ROBBINS

*REPEAT* 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice Machine with build up on inner dispenser.

*REPEAT* 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - No timers started for hot foods held on time. *CDI - PIC started the timers on all items. Points deducted remain the same due to severity. EHS temped all foods above 135F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Crate of milk stored directly on the floor in WIC. *CDI - PIC removed item from the floor.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Small build up in ice machine.

*REPEAT* 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- *Observed - Establishment holding food on time with no written TPHC procedures onsite during time of inspection. PIC stated they still haven’t gotten their binder containing TPHC procedures back from co-worker that took binder to prepare for serve safe. *CDI - EHS provided TPHC procedures document via email. PIC printed and filled out procedures. (1.5) TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Egg Patties HH held on time without timer started. PIC started 30 minute timer. (0)

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 - Sanitizer bucket stored on prep tables next to mixing cups and utensils.

5-205.15 Maintain a plumbing system in good repair. *Observed - Small Leak in can wash.

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. Observed no written procedures for TPHC onsite. PIC states book of procedures was temporarily taken by colleague who is preparing for ServSafe exam. EHS observed proper use of times and labels to track items on time. CDI- EHS provided temporary TPHC procedures for use while awaiting return of policy book. (-0) TPHC template: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer beside dry goods near drive-through. CDI- PIC removes chemical from food storage area. (-0)

REPEAT. 4-501.11 Maintain equipment in good repair. Observed rusted metal racks for storage of clean dishes. Restore or replace shelf to ensure ability to clean and sanitize surface. (-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 food debris and spills inside several lowboys. Increased cleaning frequency is advised. (-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 chipped floor tiles and damaged wood shelving near front of kitchen. Repair at earliest opportunity. (-0) 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 food debris on floor beneath in several pieces of equipment. Increased cleaning frequency is advised. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several temperature controlled foods above 41F in prep top and in WIC (see temp chart). WIC had ambient air temperature of 40F. WIC door would remain slightly opened if entering WIC when the door would attempt to self close. CDI-PIC voluntarily discarded all items above 41F. VR within 3 days to check status of prep top. 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ice cream scoop stored in running water with moderate amount of food residue inside water scoop holder. PIC emptied water and removed scoop to clean holder.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on the top two cold drawers of prep top unit.

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 heavy food debris in gaskets of cold drawers of prep top unit.

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 walls above oven with heavy discoloration and 3 compartment sink drain with heavy dark build up. REPEAT.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee wash dishes and remove dishes from sanitizing basin without a handwash. CDI-EHS provided education to food employee and hands were washed. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observe food employee turn off handsink faucets without using a clean clean barrier. CDI-EHS provided education and hands were rewashed.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed plastic food containers dipped into sanitizer and set to dry without proper amount of contact time as listed by manufacturer. CDI-Containers were set back into sanitizing basin for correct contact time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no working thermometer in establishment during inspection. PIC had thin probe thermometer that was dead without any back ups. VR within 10 days for working thermometer.

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 dark buildup on ceiling tiles above prep top and ovens. Repeat.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed empty paper towel dispenser by dry storage upon arrival of inspection. CDI-PIC refilled paper towel dispenser.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk in milk crates stored on the floor of WIC. PIC moved milk to stack on other milk crates with an empty milk crate contacting the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in 0 ppm and 50 ppm sanitizing buckets. PIC emptied out buckets and will be refilled.

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 knife stored in prep top space that does not get cleaned every 4 hours. PIC brought knife back to the 3 comp sink to be cleaned.

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 build up on ceiling tiles above prep unit and ovens. PIC stated GM is in the process of replacing ceiling tiles prior to todays inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at any handsinks in front service area. CDI paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed dishes, stored as clean, with food debris on food contact surface. CDI - Pans were moved to 3 compartment sink to be cleaned properly.

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 scrambled eggs, American cheese, white cheddar, roasted tomatoes, turkey sausage inside the prep unit above 41F. CDI - All items above 41F were discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed scrambled eggs and roasted tomatoes inside the prep unit with no date marking. CDI - Items were voluntarily discarded.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed no food allergens present for cakes in front case. Only common name and net weight present. Verification required.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed multiple dented and rusted cans stored with cans for use, and not in a separate area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0 PPM Quat. CDI - PIC refilled sanitizer buckets with sanitizer at the proper concentration.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed one of the dipper wells on the baskin robbins side turned off with scoops inside. CDI - Faucet was turned on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Dishes were separated to dry properly.

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

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 protection manager onsite.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit diarrhea plan. CDI provided written policy.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at any handsinks in the kitchen. CDI paper towels provided.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed no food allergens present for cakes in front case. Only common name and net weight present. Verification required.

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 wiping cloth buckets that were soiled with debris.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed one of the dipper wells on the baskin robbins side turned off with scoops inside.

4-501.11 Maintain equipment in good repair. Observed prep top door that was not affixed to unit. 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 in walk-in cooler shelves, ice cream covers, doors of display units and inside prep 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 personal soda, cups, and cell phones on top of food prep surface next to food for the facility.

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. Facility had priority items out of compliance on inspection including hot holding, date marking, and sanitizer at low concentrations. CDI: educated PIC on what is needed for compliance.

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 protection manager present. Facility is under a transitional permit and has 180 days from permit issuance to comply before point deduction.

2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility did not have updated Employee Health policy acknowledgment form to reflect 6 illnesses. CDI: educated and provided website to obtain updated Employee Health acknowledgment form.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed quat sanitizer at 3-compartment sink at 0ppm concentration. CDI: sink was dumped and refilled with quat sanitizer at proper concentration (200 - 400ppm).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 hash browns in cold hold above prep cooler ranging between 112F - 121F. CDI: PIC discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed roasted tomatoes in prep cooler without date mark. CDI: properly date marked by PIC.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from reach-in low boy coolers (non compliant item # 6).

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 no labels on shakers stored on shelf above prep cooler.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handles stored contacting ice inside ice chest cambros.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked on back dish shelf.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in WIC (#1), observed unused broken equipment inside back of kitchen (#4), Repair/Replace broken baskin shelf below waffle cone maker (#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 cleaning needed on walk-in cooler shelves and inside prep cooler.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from dumpster ( #10). 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Cleaning needed at dumpster area. Observed coffee ground and other trash on the ground.

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. Replace broken floor tiles by ice coffee brewer (#2), Replace broken/missing baseboard tiles (#3), Rescrew ceiling vent in women’s restroom (#9).

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Replace missing light bulbs inside cake cooler in dining area ( #8).