DUNKIN DONUTS #356022

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed front sanitizer buckets at 100ppm QUAT. CDI - PIC remade sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed loose bottom gasket in left side front low boy. Per PIC, work order is in for repair of gasket.

-REPEAT- 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/broken tiles and low grout in front line area and by the ice machine. Repair or replace affected tiles.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with doors/lid open. PIC closed doors. Dumpsters are shared with several other businesses, only one of which is another food service establishment. PIC will work with other businesses to keep doors closed. 6-501.114(A) Keep premises free from items that are unnecessary to the operation or maintenance of the establishment such as nonfunctional or unused equipment. Observed unused equipment stored in back hallway by bathrooms. Remove unused items from facility.

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/broken tiles and low grout in front line area and by the ice machine. Repair or replace affected tiles.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS gave plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lid of lemonade with black residue. CDI- Lid removed and cleaned. 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 . 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. Observed milk cups not being properly cleaned throughout the day. Milk cups are rinsed throughout the day with water and taken back to the 3 comp at the end of the day. Facility opens at 4:30am. CDI- Milk cups taken back to be washed, rinsed and sanitized. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household use hot shot bug spray in kitchen area. Use commercially approved pest control.

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 no label for sugar or chocolate powder.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

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. Observed spoons stored in 100F water. CDI- Water remade to temp 135F.

4-501.11 Maintain equipment in good repair. Observed prep unit for functioning. Observed oven not functioning. Manager stated that the units are not working and need to be fixed. Get Units fixed for service. Both units need to be functional to keep up with order volume. Units needed to keep from over stacking containers and keeping items at temp.

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 shelf housing sandwich paper in need of cleaning. Observed upper plates of coffee machines in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 comp. Get fixed.

*REPEAT* 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Food Employee dump sanitizer from sanitizer bucket out into handsink. *CDI - EHS educated employee on issue and explained proper use of handsink.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- *Observed - Multiple items held on time without timers set. Items are held for 30 minutes for quality purposes. *CDI - PIC set timers to items.

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 - Sliced Provolone Cheese and Sliced Cheddar Cheese above 41F, See temp chart, PIC stated items were set out at ambient temperature during refilling of prep unit. *CDI - PIC discarded items and replaced them with new product from WIC. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Box of frozen food item stored directly on floor in WIF. *CDI - PIC placed item onto shelf inside of WIF storing it 6 inches from the floor.

2-101.11 (A) PIC shall be present during all hours of operation. -PF- *Observed - No PIC on-site during time of inspection. A verification visit will be conducted within 10 days to verify the correction of this violation.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No Serve Safe certified employee on-site during time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels at handsink located towards the back of kitchen. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. *Observed - Basin of handsink with dirty container stored inside. *CDI - Item was removed from location and placed in its correct location.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Establishments test kit outside of it's expiration date. A verification visit will be conducted within 10 days to verify correction of this violation.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - *Observed - Broke/missing backflow prevention device at can wash. A verification visit will be conducted with 72 Hours to verify correction of this violation.

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. 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 drink stored on prep table to begin inspection. CDI- drink moved into employee drink wall holder. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scoop stored in basin of handsink. CDI- removed, EHS discussed handsink for handwashing only.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x box of tortillas stored on the floor underneath shelving in walk in cooler.

4-501.11 Maintain equipment in good repair. Observed sheet metal peeling from the ceiling in walk in freezer, needs to be reaffixed to ceiling.

5-205.15 Maintain a plumbing system in good repair. Observed clogged floor drain at 3 comp sink, PIC stated this drain very slowly goes down over time. PIC has been using shop vac to clear water, stated that someone is scheduled to fix soon. Ensure this drain is cleared ASAP so there are no issues with wash/rinse/sanitize process at 3 comp sink.

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 water bottle stored on prep counter, next to paper bags for bagels and donuts. CDI- drink moved to employee drink storage area.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner stored on a generic spray bottle with no label indicating the chemical. Observed green and blue chemicals with same label, large stock of chemicals indicates blue is glass/multi surface while green is floor cleaner. CDI- generic bottle chemical labeled as glass cleaner. Other chemicals properly labeled, EHS discussed not refilling bottles with different chemicals.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a few employees working with food with wrist jewelry on.

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 bottom shelving in walk in cooler with buildup, in need of cleaning.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed PIC properly washed hands and turn faucet knob off with the paper towels, however the employees washed hands and turn off the faucet knob with bare hands. CDI- PIC corrected the actions, and employees washed hands properly now. -2 pts-

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 all milks stored in this refridgerator at the front holding milks above 41F. PIC said milks were just put in here 30 minutes ago. Now all milks put back in WIC to quickly cool and refridgerator is placed for work order. VERIFICATION NEEDED within 3 days (2/4/2023). -1.5 pts-

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 sugar, spices containers without a label. Need label to identify the item. -0 pts-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several large pieces of cardboard in the reach in, they are sitting on top of the shelf. FE explained they do that to keep the bottles from falling. EHS explained they need a material that can be cleaned. 4-501.11 Maintain equipment in good repair. Observed a vent fan cover in the WIF that is loose and hanging. Needs to be reattached. Observed small reach in with water pooling in the bottom.

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. No CFPM on site during inspection, PIC arrived shortly after the end of the inspection. Employees were aware of health procedures, employee health policy etc

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 kit/plan/poster on site. CDI-EHS sent email with info. No points taken due to this being the first inspection since the new 2017FC adoption.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed several container sof milk in milk trays stored on the floor. PIC said they got the truck yesterday and still needed to put it up. No point taken today

4-501.11 Maintain equipment in good repair. Observed WIF with ice and the grate on the top is hanging loose. They have a reach in cooler that is missing it's back wheels and is leaning forward. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed shelf liners made of cardboard-they were stashed behind cups, beside cups, underneath items on the shelves,

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 food employee wash hands and turn off faucet with hands, not with a paper towel. CDI-EHS explained the issue, and food employee re-washed hands the correct way. 2-301.14 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 grab a flyswatter off the ground, then go the prepare a sandwich. CDI-EHS intervened, explained situation, and they washed hands.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed gallons of milk in plastic container, containers were on the floor. There was a box of food on the floor in the WIF. 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 a scoop with the handle inside of a sugar bin. CDI-PIC removed scoop.

4-501.11 Maintain equipment in good repair. Observed 3 comp sink-the first basin, not able to hold water. PIC said they are using this one for rinsing. WIF is building up ice, and the vent covering the fan is loose (seems like a hazard). REPEAT. EHS is making a return visit to ensure 3-comp sink is fixed due to it being the only way they can clean dishes, needs to be working properly. VR REQUIRED 8/22/2021.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the backsplash of the milk dispensers and latte dispensers with food debris. Food build-up on the shelves underneath the prep unit. Kitchen needs cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in the back with no soap, went to other hs and there were 5 cups blocking the sink. CDI-EHS and PIC moved cups to the deisgnated spots. PIC said they are waiting on a delivery for soap but they have soap accesible within 50ft.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on the ice machine tray-lid and the latte dispenser.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed food employee spraying down FCS counter with an all purpose disinfectant. EHS read label and label said for Non FCS only. CDI-PIC drained bottles and said they only use the cleaner because the milk builds-up. PIC refilled bottles with pot and pan detergent to help with cleaning. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Both bottles of disninfectant were unlabeled. CDI-PIC labeled for detergent only bottles. *DISINFECTANT ONLY FOR HANDLES AND DINING TABLES*

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food on the floor in WIF. PIC did not sign due to Covid protocols

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

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

4-501.11 Maintain equipment in good repair. Observed 3-comp sink (the rinse compartment) not able to hold water. Doesn't leak just doesn't hold. They are using this temporarily as their rinse sink. PIC said they have this as a SR.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with slight build-up, milk nozzles with the backsplash building up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken tenders at 62F in prep unit. All other items were in, PIC was not sure why they were like that, possible incorrect thawing procedure. CDI-PIC voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed oatmilk datemarked from 9/16-9/26. PIC asked if the manufactuers DM could be used. CDI-EHS explained once milk/milk alternative items are opened they need a 7day datemark. PIC datemarked correctly. PIC did not sign due to Covid protocols

4-501.11 Maintain equipment in good repair. Observed vent fan cover in the Walk in-freezer hanging looser and ice build-up on it. Walk in freezer missing 3 air curtain panels.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed lidded employee beverages on prep surface beside hand sink. Area is not being used for any prep but the drinks were relocated upon request.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket with towel registered Quat too low. Refilled with Quat at proper concentration.