DUNKIN DONUTS #356012

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets at 0ppm. CDI- Buckets changed. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed donuts thawing in 3 comp sink where dishes were to be washed. Soiled dishes were in basin 1, donuts in basin 2 and sanitizer in basin 3. CDI- Donuts removed. Observed ice bin used for drinks stored near vent leakage. CDI-Ice bin removed to clean dry area.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelving housing dishes

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 air vent leaking water. Get fixed so that vent leakage does not contaminate food. Observed cracked light shield near office.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coffee milk, almond milk, and oat milk holding on counter above 41F. CDI: Products voluntarily discarded. EHS discussed process with PIC who stated that during rush times they leave these items on the counter and then return them to refrigeration after the rush period. EHS advised PIC that if product is not maintained at 41F and below, it must be held on TPHC. TPHC procedures filled out during inspection today and facility will use TPHC during peak times. 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 crates of milk stored directly on the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering and other employees with visors, yet hair is long and loose and one employee’s hair touched refrigeration equipment while trying to get a product out of the refrigerator. Ensure effective hair restraints are used at all times. No food or food contact surfaces were seen being contaminated during inspection today. REPEAT VIOLATION

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 for clean dish storage. REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler used for milk storage on the line. Some improvement as 2 previous violations were repaired. Points not escalated.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpster. Dumpster is shared with several other facilities in the shopping center.

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 cracked light cover in hall leading to office.

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 white container with no label. Per PIC, contents were sugar. -CDI- PIC properly labeled. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. **REPEAT** -1-

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 for clean dish storage. 4-501.11 Maintain equipment in good repair. Observed broken lid at flip top. Repair. 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 multi use container. -CDI- PIC voluntarily discarded. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored over retail items in WIC. -CDI- PIC relocated items. -0-

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 employee wash her hands and turn the water off with her clean hands. CDI PIC instructed employee to stop and rewash her 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 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee putting away delivery and then began handling food without washing his hands. CDI PIC instructed employee to stop and wash his hands. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch her hair and began making drinks without washing her hands. CDI PIC instructed employee to stop and wash her hands.

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

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee handling coffee filters and touching the inside of cups and the rim of cups with her bare hands. CDI EHS educated PIC and employee was educated and discarded contaminated filter and cups.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee making drinks without washing with multiple bracelets on both arms and a stoned ring on her finger. 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 hair covering on.

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 open employee drink on the shelf with single service containers. CDI PIC moved the employee drink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork and turkey sausage in prep top above 41F. The two pans were filled past the fill lines. CDI Employee voluntarily discarded top portions of pans. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on prep top at beginning of inspection. CDI PIC moved sanitizer bucket.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food on the floor in the walk in freezer. PIC stated that they received a delivery this morning.

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 coffee filters stored on top of equipment unprotected. Also observed single service cups stored next to cash register with inside facing customer unprotected. Also observed multiple boxes of single service articles on the floor in dry storage area. PIC moved filters and put lid on first cup that is unprotected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and cell phone on shelf above food. CDI PIC moved employee possessions. REPEAT

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 drink stored on dry storage area above food items. Remove drink.

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 floors under the clean dish storage 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 jacket stored with customer items in dry storage area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees without knowledge of employee health policy. CDI- EHS left copy of policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 upper plates of hot chocolate machine in need of cleaning. Observed sugar bin, donut shelves, shelves in walk in cooler in need of cleaning.

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 floors in need of cleaning under and around equipment. Observed walk in cooler in need of cleaning. 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 low grout at the front drink area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs and sausage holding above 41F in the prep top unit. CDI- Items placed in the walk in cooler to cool. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed eggs and sausage over stacked in the prep top unit. CDI- Items removed. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 bin of donut sugar in need of cleaning.

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- Plan sent via email.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 4 containers of sausage, 2 containers of eggs and cheese in the walk in cooler holding above 41F. CDI- Items

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

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 cups stored on the floor.

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding above 41F. Ambient air temp was 43F. TCS items removed from cooler and discarded. Cooler will not be used until fixed.

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 vent above ovens in need of cleaning.

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 CFPM on site.

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 on date marking please visit: http://meck.co/FoodSafety Observed expired milk in the low reach in cooler. CDI- Discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 roller bin housing Coco in need of cleaning. Observed roller cart in need of cleaning.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF EHS asked manager about employee health policy. PIC did not know illnesses or some or the signs/ symptoms. CDI- EHS reviewed health policy with manager. EHS found poster with illnesses, signs and symptoms and showed it to PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plates of drink machines in need of cleaning. Upper plates have old drink residue.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed lid of matcha powder container heavily soiled with syrup and drink residue. CDI- Lid taken ack to be cleaned

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 almond milk without date mark. CDI- Milks date marked

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed all upper plates of drink machines in need of cleaning. Machines have old drink residue. -REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. CDI-Manager showed up at the end of the inspection and showed her CFPM certificate.

2-103.11 (M) Person in Charge-Duties - PF Employee could not find employee health policy. Employee could not verbalize the signs and symptoms or reportable illnesses. CDI- Reviewed employee health policy with employee. Manager came at the end of the inspection and pointed out their employee health policy. Told PIC to make sure ALL employees know there to find employee health information.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bin of sugar without a label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 50lb bag of sugar on the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed mixing spoons in 129F water. CDI- Spoons removed. -REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal trays wet stacked. -REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed old milk residue on the upper surfaces of the dairy machine

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 floors in need of cleaning. Especially underneath equipment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on premises with a Ansi-accredited certificate.

2-301.14 Wash hands after activities that contaminate them. -P Observed PIC pick up phone and place in pocket them continue prepping a drink. CDI-PIC was made to re-wash hands.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bags of frozen chicken, and pre-made eggs opened in the freezer. Need to be in a clsoed container or wrapped properly.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed metal spoon used to stir drinks stored in luke warm water cup. Cup water needed to be changed. CDI-PIC put in a new dry storage cup and will change spoon/container out every 4 hours

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet-stacked on drying shelf. Repeat Violation.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups lids stored in a metal shelf with old debris stains on them. Items need to remain in protective sleeve or stored in another manner to prevent contamination.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Upon entry observed PIC's phone, food and drink on prep surface. CDI-PIC put phone in pocket and moved food to a back shelf.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF 5-202.12 Provide at least 100F water at handsinks. -Pf No hot water available at handsink in warewashing area. Repair sink. Verification required within 10 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on the drying rack.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jacket stored on top of box of single service items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf observed handsink not stocked with hand soap. observed handsink not stocked with hand towels. CDI by adding soap and towels.

5-205.15 Maintain a plumbing system in good repair. observed mens restroom toilet not flushing. REPAIR

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 drinks stored on prep table surfaces where customer food was present. CDI (corrected during inspection) drinks relocated to lower shelf under the Turbo Chef oven.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with a bracelet on his wrist. Bracelet removed by employee and we discussed not wearing items that will interfere with proper hand washing.

3-304.12 In-use utensils; properly stored. Obsereved long handle stirring spoons stored in a red plastic cup of sanitizer. This is the Food Code rule: Based on the type of operation, there are a number of methods available for storage of in-use utensils during pauses in food preparation or dispensing, such as in the food, clean and protected, or under running water to prevent bacterial growth. If stored in a container of water, the water temperature must be at least 135°F. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine. Dunkin Donuts does this at all locations so unless a varinace is obtained from the State of NC, points will be deducted from future inspections.