DUNKIN' DONUTS # 359695

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two large trash cans blocking the front handwashing sink. CDI Employee moved trash cans.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed stuffed bagel minis reheated to 110F. CDI PIC reheated stuffed bagels to 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese slices and sausage in the prep top above 41F. The Cheese was in between tortillas and sitting on top of the containers. The sausage was filled beyond the fill line of the containers. PIC stated that they were only in the unit for about 1 hour. CDI PIC put cheese and sausage in the WIC and cooled back down to 41F. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed three sanitizer buckets on the counter with food and equipment. CDI PIC moved buckets. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC preparing food with no head covering on.

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 2 stacks of coffee filters stored unprotected on top of the coffee machines. CDI Employee put filters on proper storage rack.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed an opening in the upper wall above the storage rack in the back storage room.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handling cash register and then proceed to handle food without washing her hands. CDI EHS educated employee and she stopped and washed her hands.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 sanitizer buckets stored on prep top counter with food and equipment . CDI - PIC moved buckets. EHS advised not to store directly on the floor. REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed the facility's thermometer’s probe is broken. VR needed 7-19-25

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with a watch on her arm. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee dishes stored on rack above clean dishes. EHS advised to store employee dishes separate from store utensils and containers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at both hand washing sinks in kitchen. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispensers. // 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Containers stored on top of hand washing sink beside 3-compartment sink. Maintain hand washing sinks free and accessible for employee hand washing. CDI - PIC moved containers to 3-compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of eggs in small sandwich cooler measured 43-48F. PIC stated they probably warmed up during thaw process and transferring them to front cooler. TCS foods must be 41F or less. CDI - PIC moved pan to walk-in cooler to cool. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of disinfectant stored on shelf above prep table. Do not store toxic chemicals where they can potentially contaminate food or clean food-contact equipment. CDI - PIC moved chemical to chemical storage area. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee observed preparing food with bracelets on wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

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. Clean inside small sandwich cooler, shelves, racks, and outsides of dry storage containers. Clean these areas more frequently.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date label on container of hash browns in small sandwich cooler. TCS ready-to-eat foods must be labeled with prep date and used within 7 days. CDI - PIC discarded hash browns. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of cleaning chemical stored on rolling cart by drive thru and it was above clean syrup dispensers. Also, coffee cleaner stored on clean utensil shelf above dishes. Store toxic chemicals in a separate area where they can’t potentially contaminate clean utensils or food. CDI - PIC moved chemicals to proper location. 0 pts.

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. Mixing spoons were being stored in room temperature water. In-use utensils may only be stored in water if the water is above 135F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment uses chlorine sanitizer to clean lines to beverage dispensers. No chlorine test strips at establishment. VR - Verification required within 10 days that establishment acquires chlorine test strips.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee touch clothing, handle money, then grab tissue and place muffin in tray for return. CDI Food employee voluntarily discarded muffin.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels or other approved means of hand drying at both hand sinks. CDI Paper towels were placed at both sinks.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering and another food employee with no beard guard. 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 the front of cooling equipment and handles with residue and heavy build up. Clean more frequently.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one 1/2 cooked sausage patties holding above 41F. Spoke with PCI about ensuring pans are not over filled. CDI. PIC voluntarily discarded items. 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 employees engaged with food prep with no head cover or beard guard.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpsters open. CDI. PIC closed both doors.