DUNKIN DONUTS #362787

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed coffee and ice that had been dumped into the hand sink next to the ice machine. -CDI- EHS discussed only using the hand sink wash nothing other than hand washing. (1 pt)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed accumulation of fruit flies specifically in the mop sink area. Service facility for pests. (1 pt)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle on mop sink hose while under continuous pressure. -CDI- Water was turned off and pressure was released. REPEAT*** (1 pt)

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 light accumulation of debris/residue on the floors, walls, and fixtures throughout the facility. Increase cleaning frequency. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed coffee and ice that had been dumped into the hand sink next to the ice machine. -CDI- EHS discussed only using the hand sink wash nothing other than hand washing. (0 pts)

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed water dripping from the condenser on to the lids of plastic containers and boxes of food. -CDI- PIC replaced the lids and relocated the necessary items to prevent contamination form the dripping water. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a QUAT solution at 0ppm. -CDI- PIC replaced the solution with new sanitizer at 200-300ppm. REPEAT*** (1 pt)

4-501.11 Maintain equipment in good repair. Observed torn gasket on a low boy unit and leaking coming from the condenser in the WIC. PIC stated that they have already made a work order for the gasket. Repair condenser to fix the leaking. REPEAT*** (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle on mop sink hose while under continuous pressure. -CDI- Water was turned off and pressure was released. REPEAT*** (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quat sanitizer solution at 0-100ppm. -CDI- PIC replaced the sanitizer with new solution at 300ppm. REPEAT*** (1 pt)

4-501.11 Maintain equipment in good repair. Observed sink coming off of the FRP wall, torn gasket on one of the single door low boys, and a leaking condenser in the WIC. PIC stated that they have put in a service request for the leaking condenser. Repair the other necessary items. (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to hose while under continuous pressure in the mop sink. -CDI- EHS provided education on proper back flow prevention. Water was turned off and the pressure was released. (0 pts)

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 the floors in the WIF. Increase cleaning frequency. REPEAT*** (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed plastic lids and insert containers stored as clean on the rack across from the dry storage room with sticker and food debris on the surfaces. CDI - PIC placed in wash basin of 3 compartment sink 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed hash browns stored in the overhead hot holding drawers at temperatures of 120-125F. CDI - PIC voluntarily discarded. 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 the bulk storage bins for white sugar and powdered sugar to be unlabeled as to their contents. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer concentration of the wiping cloth bucket at the drink station dump sink to be at <10ppm. CDI - PIC changed solution and retested at 100ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of dishes stored as clean that were wet nested on the storage rack across from the dry storage room.

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 cases of single service containers, cups, and syrup pumps stored directly on the floor of the dry storage room.

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 of the WIC and WIF to have a build up of food debris and food packaging debris.

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 water bottles and beverage cups stored on dry storage racks and on shelves directly over prep tables. CDI - PIC moved beverages to a designated location.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee turn faucet off with hands and not use barrier to prevent recontamination. Observed food employee walk back to prep dining area after restroom but did not wash hands prior to handling clean cups. CDI, employees washed hands.

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 dry powder food ingredient containers not labeled that were not easily identifiable.

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 some food residues and particles accumulating on non food contact surfaces such as cabinets and shelving behind counter.

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 a shelf above clean dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coffee creamers on a prep surface at 59 degrees. CDI - Items were voluntarily discarded.

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

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. Observed two muffin pans with flaking non-stick coating. PIC stated that muffins are protected by a sleeve while being cooked in the pans.

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

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 wall and floors behind and below brewing machine in the rear kitchen area in need of cleaning. Repeat.

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 container of egg bites held beyond the discard date. CDI - Egg bites were voluntarily discarded.

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 inside the WIC and WIF. CDI - Items removed from the floor. PIC stated that delivery was made right before 5AM.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 50 PPM of QUAT sanitizer in the front service area of kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food pans stacked wet on clean dish shelving. CDI-PIC corrected employees during inspection and separated containers to air dry.

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 opened box of napkins stored on the floor in dry storage area.

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 wall and floors behind and below brewing machine in the rear kitchen area in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee during stored on top of cart used for food prep/storage. CDI - Drink was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food pans stacked wet on clean dish shelving. CDI-PIC corrected employees during inspection and separated containers to air dry.

4-501.11 Maintain equipment in good repair. Facility is using temporary freezer trailer. Walk-in freezer inside of facility in need of repair. District manager and facility notified EHS that unit is scheduled for repair. Temporary freezer trailer remains padlocked with code in approved storage.