DUNKIN DONUTS

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser at hand washing sink was jammed. Paper towels must be available at all hand washing sinks. CDI - PIC fixed dispenser so paper towels could be used.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milk measured 47F in reach-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded milk. 0 pts. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured less than 150 ppm. CDI - PIC refilled buckets with 200 ppm solution. REPEAT

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. Stacks of containers were still wet above 3-compartment sink. Allow utensils to adequately air dry before stacking. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone and keys observed on prep table. Do not store personal items on prep tables. REPEAT

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 Employee observed typing in code on restroom door for customer and then went right back to preparing food without washing hands first. Employees must wash hands after contaminating hands. CDI - Employee educated on when to wash hands and she washed hands. 0 pts.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Employee observed dipping pans in sanitizer for a couple seconds. Dishes must be submerged in sanitizer solution for at least 60 seconds. CDI - Employee educated on sanitizing dishes and she put the dishes back in sanitizer solution for 60 seconds. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of small flies observed around donuts. Keep premises free of pests. Establishment must cover donuts to prevent flies from contaminating them. 0 pts.

3-307.11 Protect food from contamination sources not specifically noted by the code. Small flies observed on donuts. Cover donuts to prevent contamination. If flies land on donuts they must be discarded. CDI - Donuts discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloth buckets measured less than 150 ppm quat and several were also dirty. Maintain wiping cloth buckets at appropriate concentration and empty the, when they become soiled. REPEAT

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Employee observed scrubbing pans in middle compartment and then placing them in sanitizer without rinsing. Wash utensils with soap in first vat, rinse soap and food debris off in middle vat, and then place in sanitizer solution for at least 60 seconds. CDI - Employee educated on how to wash, rinse and sanitize. // 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Food debris observed in sanitizer solution. Maintain sanitizer solution clean and free of food debris.

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 shelves in walk-in cooler. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Urinal is broken. Repair. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Keys observed on cutting board. Store personal items separately from food and prep surfaces.

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 containers of pre-cooked eggs without dates. Items were pulled from freezer last night. CDI: Dates were placed on 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.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 50ppm quat. CDI: Buckets were changed.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed ice cream scoops being held in stagnant water. CDI: Water was turned 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 a box of single service items being stored on the floor.

REPEAT 4-501.11 Maintain equipment in good repair. Observed ice build up around bottom of freezer door. 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. Observed flooring throughout facility in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by 3 compartment sink without paper towels. CDI: Paper towels were placed at sink.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of bleach being stored above single service cups. CDI: Bleach was relocated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 50ppm quat. CDI: Bucket was changed.

REPEAT 4-501.11 Maintain equipment in good repair. Observed heavy ice build up around walk in freezer door. Repair.

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 food debris build up in prep unit and lowboy. Clean as needed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all items in prep top/unit above 41F. Ambient air of unit is 53F. All items were voluntarily discarded due to being in the unit overnight. Facility will temporarily be using TPHC until unit is repaired. VERIFICATION REQUIRED. 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 .

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 boxes of single service items being stored on the floor. Remove items from floor.

REPEAT 4-501.11 Maintain equipment in good repair. Observed heavy ice build up around the edges of the walk in freezer door. Repair.

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 build up of food debris inside prep unit. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee enter facility from back door then proceed to wash dishes. Observed same employee wash hands and re-contaminate them on faucet handles. CDI - Employee coached and properly washed hands. -2-

REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed paper towels jammed at dispenser at hand washing sink next to 3-comp sink. With no alternative drying provisions available. Other hand washing stations observed to have all hand washing provisions. CDI - PIC cleared paper jam. Dispenser providing paper towels.***No escalation of points due to improvement since previous inspection. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked overnight at utensil shelving unit above 3-comp drain board. CDI - Utensils relocated below 3-compartment sink to be W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed ice building-up along edges of walk-in freezer door. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two hand sinks without paper towels. CDI: PIC placed paper towels at both sinks.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up accumulating inside of ice machine. Keep clean.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in quaternary sanitizer bucket with a concentration of 50 ppm. CDI: PIC refilled sanitizer buckets with proper concentration of sanitizer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open on receptacle. 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 vent cover on ceiling in kitchen hanging off and not secured. 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 general cleaning needed on floors behind and under equipment.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink with soiled towels stored in it. CDI: PIC cleared handsink.

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 sausage being reheated for hot holding with final temperatures lower than 135F. CDI: Employee put sausage back in oven and reheated to a higher temperature before being put in hot holding.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 eggs being hot held with temperatures lower than 135F. CDI: PIC discarded eggs.

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 use bulk coffee to-go containers being stored in cardboard box on the floor. CDI: PIC relocated box of items to a shelf.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open on receptacle. 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 vent cover on ceiling in kitchen hanging off and not secured. PIC stated that a maintenance request has already been submitted for this issue.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee handle trash can then proceed to food preparation and handling of clean single-service cups. Observed same employee handle money then proceed to handle clean single-service articles. CDI, employee washed hands.

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 egg and cheese cold held above 41 degrees F. CDI, items voluntarily discarded.

- General Comment: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed recently prepared items such as eggs and sausage pulled to thaw today according to PIC but had thaw date of tomorrow instead of today. CDI, items correctly labeled with accurate thaw date.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on ground.

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 utensil for drinks stored in sanitizer cups in between uses.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser not set up at 3 compartment sink near ice cream location. No detergent or sanitizer available at sink. CDI, operator set up 3 compartment sink and attached detergent and sanitizer dispenser hoses.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spillage and food debris in cabinets, prep coolers, soil on shelving in walk in cooler. Repeat.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed PIC not aware of most reportable illnesses and unable to provide copy of employee heath policy. PIC stated computerized training but unable to demonstrate effective health policy followed. CDI, handout provided.

General Comment: 2-501.11 Clean-up of Vomiting and Diarrheal Event - Observed vomiting and diarrheal cleanup poster but no written plan provided by facility. CDI by instruction. Ensure written plan provided by next inspection. Handout provided.

2-401.11 Eating, Drinking, or Using Tobacco - Observed unopen employee beverage stored on food prep surface.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap available at back handwashing sink. CDI, soap provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice cream and munchkins stored on ground in walk-in freezer.

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

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 utensil for drinks stored in sanitizer cups in between uses.

4-501.11 Maintain equipment in good repair. Gasket observed heavily torn on low reach in cooler and walk in cooler. Repeat violation

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spillage and food debris in cabinets, prep coolers, soil on shelving in walk in cooler. Repeat.

6-501.12 Cleaning, Frequency and Restrictions - Observed general cleaning needed in hard to reach areas of floors under equipment. Food debris accumulating in corners and under equipment.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - Observed heavy dust accumulating on ceiling ventilation throughout establishment.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Multiple employees observed donning gloves in between changing tasks and not washing hands in between. CDI. Education provided and employees washed hands. Repeat violation. Full points will be deducted next inspection if repeated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine contains pink slime. Ensure to clean area more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in flip top/drawer cold holding unit observed above 41F (see chart above). Some foods discarded and recently prepped foods moved to walk-in cooler. An emergency work order was placed during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. A few employees observed not wearing head coverings or restraints. Repeat violation.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. One sanitizer bucket observed with murky water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple stacks of containers observed stacked wet on drying shelf.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. An opened box of single use items observed on floor in storage area beside walk-in cooler. Repeat violation.

4-501.11 Maintain equipment in good repair. Gasket observed heavily torn on drawer cold holding unit. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs and other food debris observed inside drawer units and cold holding units. Clean areas more frequently.

2-401.11 (A)(3) Cover and store employee drinks to prevent contamination of single use items. Observed drink stored over table with storage of tongs and cone holders for waffle cones. CDI - PIC moved drink to lower shelf. -1-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employees wiping sweat from their faces, adjusting their clothing and changing from cleaning tasks to preparing drinks and food without handwashing. CDI - PIC instructed hands to be washed and reminded food employees to wash hands after tasks that soil hands. -2-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 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 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees wearing rings that are not smooth by design, not wearing an effective hair restraint and wearing fingernail polish with beading on nails without wearing gloves while engaging in food prep. -.5-

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 cup without handle used to dispense sugar inside bin. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed waffle cone holders out of wrapping and stored in bin with sprinkles and caramel on top of them for use. Items with food present voluntarily discarded. -.5-

4-502.11(A) Maintain equipment in good repair. Observed deep gouges in splash guard on ice machine. Observed ice buildup around the door of walk in freezer. Observed torn gaskets on prep unit near ice cream station. THESE ARE NON-COMPLIANT ITEMS LISTED ON THE TRANSITIONAL PERMIT. ALL NON-COMPLIANT ITEMS SHALL BE REPAIRED NO LATER THAN CLOSE OF BUSINESS ON 12/23/2019 TO PREVENT LOSS OF PERMIT TO OPERATE. TRANSITIONAL PERMITS MAY NEITHER BE EXTENDED NOR RENEWED.