DUNKIN DONUTS

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed almond milk above 41F, stored in ice bath on counter. Observed ice mostly melted in ice bath. -CDI- PIC voluntarily discarded the almond milk and stated the facility will now store almond milk in the low reach-in cooler in the front, not an ice bath. -No point escalation due to significant improvement in cold holding since last inspection.- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for sausage patties, turkey sausage patties, and egg patties held on TPHC in the hot trays. PIC stated they are held for 20 minutes, with the timer set using a timer, then discarded after 20 minutes. PIC stated they are intended to be held on time, not temperature. PIC stated they are facility has no written procedures describing this process, yet the procedures are covered in a video training. -CDI- EHS provided blank copy of TPHC procedures for PIC and assisted PIC with filling out procedures. EHS observed completed TPHC procedures by end of inspection. Facility may also create their own set of written procedures (through Dunkin). TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 along bottom interior of 3-door RIC. Observed buildup of residue within the to-go lid holder by the front drink station. Increase frequency of cleaning. -REPEAT-

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 buildup of debris along floor underneath donut display case. Increase frequency of cleaning floors.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed all TCS foods in the sandwich prep unit (fried egg patties, pork sausage, turkey sausage, white cheddar cheese, and American cheese) above 41F. PIC stated sandwich unit broke down two days ago and a work order was placed, yet PIC is unaware of when repairs will be made to unit. Unit does not properly cold hold at 41F or below. PIC stated, since unit went down, food employees have been placing food in the sandwich station, then placing them back into the WIC after a few hours to cool them back down. EHS observed food employees also use ice baths to cool off foods in the sandwich station. - - PIC voluntarily discarded all foods above 41F in the sandwich station. EHS and PIC decided to hold TCS foods on emergency TPHC (Time as a Public Health Control) for 4 hours as a temporary corrective action, until the sandwich unit is repaired. PIC and EHS filled out emergency TPHC procedures and placed time stamp on TCS foods brought out of the RIC and placed into sandwich station. After 4 hours since removal from RIC, all TCS food must be discarded. - EHS stated sandwich unit may not be used to cold hold TCS foods until the unit is fully repaired and holds food at 41F or below. - 3 day verification visit required- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wet stacking among multiple dishes stored as clean. - CDI- PIC rearranged dishes for proper air drying.

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 along bottom interior of 3-door RIC. Observed buildup along shelves inside RIC. Increase frequency of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser in bathroom broken. CDI PIC replaced with new soap pump.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fruit fly flying around.

6-303.11 Provide required lighting intensity. Observed light not functioning in WIF. Repair or replace.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee handle personal phone then begin to don gloves. CDI Employee washed hands and donned new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in three door reach in cooler holding above 41F. Ambient holding above 41F. PIC did not know last known time items in RIC were holding 41F and below. Repairman called. All TCS items were voluntarily discarded. Facility can remain open utilizing prep unit and RIC until end of day. If by end of day 3 door RIC is not functioning properly facility will need to voluntarily close until 3 door RIC is holding 41F and below. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed fat free milk with no date mark opened in three door RIC. CDI Item was 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed cold drawer unit up front not function according to PIC. Is not being used. Repair or replace. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed precooked turkey sausage holding above 41F. CDI Top two (each separated by single service item) were voluntarily discarded. PIC stated that maintenance was coming today and will have them check cooling unit. All other items were holding 41F and below. 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 food employee with no head covering. Repeat

4-501.11 Maintain equipment in good repair. Observed cold drawer unit up front not function according to PIC. Is not being used. Repair or replace.

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 build up, evidence of pest presence and debris along edge of floors where floor meets wall under equipment, around legs of equipment, behind shelving. Equipment needs to be moved and or cleaned under and behind more frequently. Ice buildup on floor of walk in Freezer. Remove. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No personnel present was a certified food protection manager. Repeat For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee donning gloves before hand wash. CDI EHS redirected food employee to wash hands before donning gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hand wash sink up front was being used as a dump sink. CDI EHS educated PIC and sink was cleaned out. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence from pests on edge of flooring in corners behind and under equipment.

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.

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 pooling residue under drink equipment up front, residue build up in cup dispensers. Increase frequency of cleaning.

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 build up, evidence of pest presence and debris along edge of floors where floor meets wall under equipment, around legs of equipment, behind shelving. Equipment needs to be moved and or cleaned under and behind more frequently.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. PIC during present was not a certified food protection manager and had priority items (date marking and cold holding) violations during the inspection. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No personnel present was a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC was not aware and could not locate any written procedures for vomit and diarrheal event clean up. EHS provided poster with written procedures. CDI For more information please visit: http://meck.co/FoodSafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hand wash sink up front was being used as a dump sink. EHS educated PIC and sink was cleaned out. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tall three door RIC was holding at 47F ambient temperature. PIC stated that previous shift PIC checked temperature and items at 5 am and equipment and items were holding below 41F. Was not checked after. TCS items were holding at 45-47F. PIC voluntarily discarded all TCS items. PIC stated repairman was enroute to fix RIC and until fixed the RIC would not be utilized. VR required. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk and coconut milk opened the day prior without date marking. PIC placed date mark on items. CDI 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 .

4-501.11 Maintain equipment in good repair. Tall, three door RIC is not working properly. PIC state repairman is on way to fix.

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 cell phone and ear buds stored around single use items. Designated area needs to be utilized away from food or equipment.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety 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 . PIC stated that tongs for hash browns and pitchers for milk are washed every 5 hours. Establishment opened at 6Am and at 10:30AM they had still not been switched out or washed. CDI - Pitchers and tongs washed, rinsed and sanitized during inspection.

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. Spilled milk on bottom of upright cooler. Clean. 0 pts.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee wash hands and then use freshly cleaned hands to turn off unclean faucet handles without use of a barrier before returning to food preparation duties. CDI- EHS directed employee to re-wash hands and use paper towel to turn off unclean faucet handles to prevent re-contamination. Hands re-washed and paper towel used to turn off faucet.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed cases of food stored under active drip from walk in freezer compressor unit. Frozen liquid buildup on exterior of cased food items. Observed bottles of water, bottled beverages, and packaging stored underneath and in front of back area hand sink with splatter from hand washing visible on exterior of packaging. Do not store food (or food contact items) in areas where the are exposed to contamination. 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 accumulated debris and buildup on various shelving units/speed racks trays and rails, and other surfaces. Observed heavy buildup on fan in use blowing directly onto open food at sandwich assembly area. Clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items including purse, lip balm, and cell phone laying on front counter adjacent to in use food and utensils. Separate employee items from restaurant items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed front line hand sink used to rinse blender pitcher. CDI - pitcher removed. Do not use hand sinks for purposes other than washing hands. REPEAT

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed open/unprotected muffins with frozen condensate drip pooled in the food. Food items contaminated. CDI - PIC discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed open almond milk and oat milk in front line ice bath holding above 41f. No ice observed in ice bath. CDI- ice replaced and product allowed to continue use through 4 hours. Maintain TCS foods including open nut and oat milk items at 41f or lower.

3-305.12 Food Storage, Prohibited Areas - C. Observed multiple cases of food items stored directly under active condensate leak in walk in freezer. Frozen buildup observed on exteriors of cased items and inside muffins (see #11). Do not store food under sources of contamination including condensate drips. 3-306.12 Condiments, Protection - C

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed front line employee wearing watch on wrist while preparing beverages and not wearing hair restraint at beginning of inspection.

4-501.11 Maintain equipment in good repair. Observed significant condensate buildup on fan unit and pipe work of walk in freezer. Repair.

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. Flooring under/behind 3 part sink with buildup and debris present needs cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty during today’s inspection has not obtained CFPM.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using front handsink to rinse equipment items; items left inside handsink. CDI - PIC removed all items from handsink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clear plastic containers wet stacked at 3 comp sink.

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 stored over stacked with lip contact surfaces exposed to contamination. EHS recommended lower stacks or plastic to prevent contamination. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Gaskets in need of cleaning on cold hold drawers at prep unit. Observed air filters on outside of ice machine in need of cleaning. Increase cleaning frequency. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee washing hands thoroughly and turn off faucet with bare hands. CDI - EHS corrected employee and hands were re-washed properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patties over stacked in prep unit holding at 56F; all items holding below chill line 40F or below. PIC stated patties were stocked about 1 hour prior. CDI - Patties placed in reach in cooler to rapidly cool. REPEAT.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of single use cups stored on floor of freezer.

4-501.11 Maintain equipment in good repair. Observed broken gasket/door panel on nitro coffee cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Gaskets in need of cleaning on cold hold drawers at prep unit. Outside of dry goods bins in need of cleaning. Increase cleaning frequency.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using front handsink to pour beverages from large blender into cups. CDI - PIC removed all items from handsink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons stored above ready-to-eat foods in reach in cooler. CDI - PIC moved lemons to bottom shelf to correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patty holding at 44F in flip top unit. Item was stacked above fill line; product below fill line at 39F. CDI - Item used for immediate service. EHS discussed holding less product in each container moving forward. REPEAT. Points not escalated due to only one item cold holding above 41F.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employees making beverages with painted fingernails not covered by gloves. CDI advised on rules regarding glove use with painted nails and gloves donned. REPEAT.

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 scoop with handle inside product and plastic cup being used as scoop.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed egg patties and cheese at greater than 41 degrees . CDI discarded products.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee making beverages with painted fingernails not covered by gloves. CDI advised on rules regarding glove use with painted nails and gloves donned. -0 points-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed three employee beverages on food prep surfaces. CDI- removed ; coaching provided RECOMEND ADD TO RED BOOK

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee change gloves with no hand wash during task change. CDI- hands washed, new gloves donned2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee handle equipment handles and touch multiple pieces of equipment with gloves then return to food prep. CDI- see 13

6-301.14 Post a handwash sign at each handsink. Observed hand sink being used as dump, rinse sink. Directly drained. VR for correction5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink being used as dump sink. VR

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple task changes without glove changes. CDI- hands washed ; gloves changed

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 container of pre-cooked eggs at 40F thawed started yesterday and not date marked CDI-date marked

3-304.14(B)in sanitizer at proper concentration(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.