DUNKIN DONUTS #351990

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk crate with gallon of milk stored on floor in walk in cooler. -0 points-

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 single use coffee filters stored without packaging or wrappings on top of coffee machines. -REPEAT- -1 point-

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 utensil rack near turbo chef with build up of debris and residues. Recommend higher frequency and more thorough cleaning. -0 points-

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 large bin of dry ingredients without labeling under counter top. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. -REPEAT- -1 point-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed stacked plastic bins that were wet stacked on drying rack. -0 points-

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 single use coffee filters stored without packaging or wrappings on top of coffee machines. -0.5 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink next to donut shelf area. CDI - PIC provided paper towels. -REPEAT- -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns hot holding at temperatures between 127F and 131F. Hashbrowns are kept on a 4 hour time limit for quality purposes. PIC stated that hashbrowns last approximately 45 minutes before being sold. CDI - Hashbrowns were placed on TPHC with a 4 hour limit. PIC has been advised to conduct frequent temperature checks of all TCS foods. -0 points- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing watches and bracelets. -REPEAT- -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for measuring quat sanitizer at three compartment sink. A verification will be conducted by 11/20/2025 to determine if establishment is in compliance. -0.5 points-

6-501.16 Store mops for air drying after use. Observed mop stored in mop bucket with water next to can wash. Store mops in a manner that promotes air drying after use. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on prep tables. Designate an area for the storage of employee possessions away from food, equipment, and utensils. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at back handsink near WIC. CDI- PIC restocked dispenser.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee use paper towel to wipe off in-use spatula. CDI- PIC removed spatula 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 3 food employees wearing bracelets and watches prepping food for drive-thru.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quat solution bucket at 0ppm. Sani bucket is used to wipe down food contact surfaces of prep tables in front of prep tops.

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 single-service Togo boxes stored on lower shelf of donut racks exposed to dust and debris. *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 employee’s personal lunch being stored next to omelet bites in WIC.

*REPEAT* 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. *Observed - Employee drinks on two back prep tables. *CDI - PIC removed drinks and placed them into designated areas.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - 3 containers of eggs and 1 container of sausage prepped yesterday and this morning without date marking. *CDI - PIC date marked items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- *Observed - Sausage and egg patties thawing on trays in prep room in ambient temperature. PIC said items were to be placed into WIC after being distributed onto sheet trays and employee forgot to do so. *CDI - PIC voluntarily discarded items.

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 - Box of single service/Single use donuts To-Go boxes stored on the floor in the dry storage area. *CDI - PIC placed item onto shelf storing it at least 6-inches above the floor.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverages being stored on prep counters.

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 personal drinks on prep table. CDI - Remaining drink moved to beverage storage area.

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 employee remove trash then return to food prep area without washing hands. CDI- EHS intervened and employee washed hands.

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 employee drinks stored on equipment and prep tables. Designate an area for the storage of employee drinks away from equipment, customer food, and utensils. -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handwashing sink behind prep line. CDI - Ice was removed by PIC. -0 points-

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 coffee filters stored on top of drink cooler without packaging or protection. Store coffee filters in packaging until time of use. -0 points-

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 written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverages stored on food prep surfaces. CDI: Food employee moved beverages.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Obsevred a large trashcan blocking handsink near the ice machine. CDI-PIC moved the large one and replaced it with a small trash can making the handsink accessible.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed chocolate syrup build-up on the speciality drink dispenser.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter in the back dry goods area making it diffivult to clean in the back room. REPEAT. PIC did not sign due to Covid protocols.

6-501.111 Controlling Pests - C Observed back dry goods area tightly packed, could not physically walk through area or clean. PIC explaiend there are no food itesm/single use items there, it is all things they no longer use. EHS explained this could lead to a pest harborage since there is no way to clean area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 food employee with no hair restraint.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed PIC's drink and phone sitting on the counter at the register area. PIC did not sign due to Covid protocols.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bucket stored on top of the prep unit above food. CDI - bucket was removed.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed some cleaning needed on the milk shelves in the walk in cooler.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed front hand sink water at 70-80F. VR (verification required) Adjust tempering valve, replace or remove so water is at least 100F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns at 128F in the hot hold unit. CDI (corrected during inspection) Hash browns were discarded. Facility generally discards hash browns every 30 minutes.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without a hair restraint.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed a torn gasket on the low front counter prep cooler.

2-301.15 Where to Wash - PF Observed employee remove trash bag from kitchen and rinse her hands in the soapy water of the 3 comp sink. CDI (corrected during inspection) Employee was instructed to re-wash her hands at the hand sink.

6-301.12 Hand Drying Provision - PF Observed no paper towels at the front hand sink. CDI by refilling the dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at zero ppm at the 3 comp sink. CDI by draining and refilling sink with quat sanitizer at 200 ppm.