DUNKIN DONUTS C/D MAIN ATRIUM

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an egg patty to be at a temperature of 115-120F in one of the hot holding drawers at the cookline. CDI - PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert containers of egg patties to not be provided with a date mark in the refrigerated drawer at front counter opentop. CDI - PIC date marked container. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 the exterior/interior surfaces and the opentop refrigerator and the refrigerated drawers at the front counter opentop refrigerator to have accumulations of food debris/grime. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee using the front counter area handwash sink as a dump sink to dump brewed coffee down at the time of the inspection. Handwash sinks must remain as handwash only sinks and dumping of coffee pots must be done in the dump sink or the 3 compartment sink in the back kitchen area. CDI - EHS intervened and provided education on proper usage of handwash sinks. Handwash sink rinsed out to remove coffee from basin and employee continued to empty coffee brewer into the front counter dump sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of individually packaged cream cheeses in the front counter opentop refrigerator at temperatures of 48-50F. Insert container was at the front of the unit and not covered by the metal lid or an individual insert container lid. REPEAT. CDI - PIC voluntarily discarded cream cheese containers. 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. - Observed the sanitizer bucket on the front counter to be testing at 0ppm of sink and surface sanitizer. Employee had just refilled the bucket but it was not testing properly. CDI - Bucket emptied and refilled with the sanitizer testing at 700ppm.

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 the exterior surfaces and the refrigerated drawers at the front counter opentop refrigerator to have accumulations of food debris/grime.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese in reach in cooler recorded above 41F. CDI - Discarded. Ham and cheese bagel sandwhich recorded above 41F in flip top, overstacked. CDI - Discarded. REPEAT 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 .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Single service cups stored in a manner in which rims are not protected. Keep in plastic sleeves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food handler dump coffee into handwash sink. CDI-EHS notified PIC about proper uses of handwash sink and for sink to be cleaned.

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 tongs and spreading knives stored in prep top that had been in use since 6 am and have not been washed/rinsed/sanitized or swapped for a clean pair since 6 am. CDI-PIC removed utensils and replaced with clean pairs. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheeses and other TCS items above 41F in prep top. PIC showed temperature log of 38F for TCS items taken at 10 am. Prep top lid was open upon arrival and unit is side by side with oven. PIC voluntarily discarded all TCS items in prep top. VR within 3 days to check for proper cold holding temperatures. REPEAT. 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 .

3-304.12 (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 mixing stirrers stored in 76F water by coffee machine. PIC removed stirrers and emptied water. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee pick up cash that fell on floor before attempting to handle new donut box without washing hands. EHS reminded PIC that employee must wash hands. CDI - employee washed hands before continuing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed American cheese in prep top at 49 F. CDI - PIC voluntarily discarded top layer of American cheese above 41 F. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Numerous live cockroaches found underneath front counter facing atrium used for holding single-service items for customers (straws, drink carriers, sugar packets, etc.)

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 stirring spoon stored in water at 70 F. CDI - PIC placed spoon in holding container with no water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers wet stacked on rack by 3-comp sink.

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 residue on unpackaged single-service lids kept in metal holder attached to counter below coffee taps. CDI - PIC voluntarily discarded soiled lids.

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. Observed PIC not having manager control and multiple priority item violations. VR needed 10-15-23 Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection 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 that PIC was not aware of how employees are trained on health policy and did not know what the health policy was. VR needed 10-15-23 For more information on employee health policy, 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 food in prep unit in unclean containers. There was various types of food debris in the containers not related to the food being stored in the containers. VR needed 1-15-23 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 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on inside of ice machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at 3 comp sink at 0 ppm. PIC will use chlorine sanitizer until dispenser is repaired. VR needed 10-8-23 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods and food labeled “keep refrigerated” in prep top above 41F. CDI PIC voluntarily discarded. REPEAT 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed wraps being thawed on counter top at 62F. PIC stated that they were sitting on the counter when she came in at around 10 am. EHS educated PIC on proper thawing methods. CDI PIC voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer with low battery and not recording temperatures VR needed 10-15-23

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed speed rack of pastries stored in back near mop sink and 3 comp sink not covered or protected. Plastic wrap that covers rack was badly torn.

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 several employees with painted fingernails and articulated nails without gloves on VR needed 10-15-23 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with jewelry on their wrist and handling food 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employee with out head coverings on. 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 counters throughout kitchen and inside of prep units and prep tops with large amount of buildup.

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 throughout facility with large amount of debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions on prep tables CDI PIC moved items 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 drinks on prep tables. CDI PIC moved employee drinks.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed evidence of ice dumped inside hand washing sink. CDI - Employees educated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels at hand washing sink in back of kitchen. CDI - PIC restocked with hand towels. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed american cheese, roasted tomatoes and sausages to be > 41 F in prep top and cold drawer unit. Refer to temperature chart for details. CDI - Sausages and cheese transferred to reach-in unit and roasted tomatoes voluntarily discarded. Products transferred to unit began to decrease towards < 41 F after 20 minutes. -1.5- 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.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large fly present in back of kitchen during inspection. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no employees wearing hair restraints. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet nesting at shelving unit left of 3-compartment sink. CDI - PIC relocated utensils to 3-compartment sink to be W/R/S. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored with and on top of boxes containing single service items. CDI - PIC removed jackets. -0-

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

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 utensils in water that was below 135F.

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