DUNKIN DONUTS

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed two employees that were not servsafe certified and little to no knowledge of food safety. Employee handed EHS phone where PIC stated there is no manager for evening shift that currently employees should be able to answer any questions and have knownledge of food safety. EHS to return to verify that even staff has basic knownledge of food safety. EHS educated employee on cold holding parameters, usage for 3-comp-sink, sanitizing testing procedures. 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.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by garbage container. CDI - EHS moved garbage container away from hand washing sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed manual ware washing at 3-comp-sink where quaternary sanitizing solution was observed at 0PPM. CDI - Employee was able to reach 200PPM quaternary sanitizer. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed at flip top unit container of sliced American cheese and queso sauce in secondary squeeze bottle above 41F. CDI - Employee voluntarily discarded both items, Employee voluntarily discarded queso sauce in sanitzing compartment of 3-comp-sink. EHS educated employee on proper use of 3-comp-sink. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and dining room area. EHS observed insect device on wall. Flies possible coming from front door which randomly swinging open.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use sanitizing buckets with quaternary sanitzer at 0PPM. CDI - Employee discarded solution and obtain quaternary sanitizer at 200PPM from wall dispsener.

REPEAT 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 two in-use holding cups where stirring spoons are stored with sanitizing water below 135F from unknown time CDI - Employee discarded water and obtained hot water from coffee machine at 166F.

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 rusted shelving in WIC. Repair or replace.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Employee could not located test strips for quaternary sanitizer. EHS later located test strips mounted on the wall near sanitizing compartment. 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed soiled equipment and utensils in rise compartment of 3-comp-sink and wash compartment murky/dark colored water. CDI - Employee flushed/cleaned compartments.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during on duty. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food container with water housing spatula stored directly inside hand washing sink. CDI - PIC moved items to 3-comp-sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use quaternary sanitizer buckets at 0ppm. CDI - PIC discarded solution and obtain quaternary sanitizer from wall dispenser at 200PPM.

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 metal container with soiled water at 67F housing several stirring spoons located on counter top. CDI - PIC moved items to 3-comp-sink.

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 large size coffee filters stored unprotected on top of coffee machine. PIC will keep coffee filter in original package.

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 ceiling vents with dust and debris build up near storage room area. Increase frequency of cleaning.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during on duty. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced white American cheese above 41F at flip top unit. CDI - PIC voluntarily discarded container of cheese. EHS mentioned to PIC to not overfill container. See Temp Chart. 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 two secondary squeeze bottles at flip top unit without any form of identification. CDI - PIC labeled bottles chipotle aioli and Texas queso.

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 WIF tube lighting flickering. PIC stated work order has been placed to have tube lights replaced. WIF has other lights that meet foot candle requirements.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed coffee grind debris in 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 BOH handwashing sink. -CDI- PIC replenished soap supply. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at FOH or BOH handwashing sink. -CDI- PIC replenished paper towel supply. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cream, almond milk and oat milk above 41F at milk dispenser machine. Observed yellow American cheese above 41F at prep unit. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bagels stored on floor in freezer. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses./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 cloths stored in 0ppm quaternary sanitizer in murky water. -0-

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 handle stored in ice cooler at FOH. **REPEAT** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with plastic containers stored as clean. **REPEAT** -0.5-

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 food employee and PIC wash hands for less than 20 seconds and food employee not use a thorough drying method. -CDI- EHS educated both on proper handwashing procedures and both rewashed 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 2 food employees wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated both on using a barrier to turn off the faucet and both rewashed hands. Observed two employees cleaning surfaces and then return to food prep without a glove change or a hand wash. -CDI- EHS intervened and educated both on proper handwashing techniques and both washed hands. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. 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 . -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed hash browns hot holding at 108F. -CDI- PIC voluntarily discarded items. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed milk in dispensers above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded. -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 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 and food employee with no protective head coverings. **REPEAT** -0.5-

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 handle stored in ice cooler at FOH. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with plastic containers stored as clean. 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 items stored under dirty sanitizer buckets on dish rack. -CDI- PIC removed items. -0-

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 plastic container. -CDI- PIC voluntarily discarded. -0-

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 residue/debris on countertop surfaces to the left and right of FOH handwashing sink. Increased and more thorough cleaning frequency recommended. -0-

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/residue under and behind equipment, especially in hard to reach areas. Observed dust buildup on ceilings/walls near 3-comp sink. Increased and more thorough cleaning frequency recommended. -0-

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 employee drink stored on top of the ice machine.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all sanitizer buckets at 0ppm.

3-304.12 In-use utensils can be held in one of the following ways: In water that is at least 135 degrees, under running water, on a clean dry surface, or inside of the product with the handle sticking out. Observed coffee stir spoons being held in 83 degree water.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wash hands and turn off faucet without using paper towel barrier to prevent contamination of hands. CDI - Employee washed hands properly.

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 egg bites held beyond the discard date. CDI - Item was voluntarily discarded.

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 handle of scooping utensil submerged in hot chocolate powder container and sugar container. CDI - Scoops were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans separated.

2-101.11 (A) PIC shall be present during all hours of operation. - Pf. Observed no PIC during today’s inspection. -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS products left out in ambient temperatures at prep counter. Refer to temperature chart for details. CDI - All items relocated to walk-in cooler to cool towards < 41 F. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

4-502.11(B) Provide accurately calibrated thermometers. - Pf. Observed non-functional thin probe thermometer. Staff unable to provide functional device during inspection.***10-DAY VERIFICATION REQUIRED. -0.5- For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI.

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 stored inside sanitizer bucket containing heavily soiled solution. CDI - Solution discarded and remade with fresh solution registering at 200 P.P.M. quat. -0-

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: 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 milk in the WIC that was not properly date marked. PIC was unaware of when milk was opened. CDI- milk was discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean dishes.