DUNKIN DONUTS #364454

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wet wiping cloths holding in 0PPM quat sanitizer. CDI - PIC was able to obtain sanitizer from wall dispenser at 200PPM.

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 container of sanitizing hot water at 98F for in-use serving spoons. Frequency of cleaning could not be established. CDI - PIC added hot water to containers.

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 container of icing, liquid chocolate, two secondary squeeze bottle of queso sauce and chipotle sauce without any form of identification. CDI - PIC labeled items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats throughout kitchen. PIC stated is currently using Bug-Out for pest control. Increase frequency of cleaning drains and removal of garbage.

4-501.11 Maintain equipment in good repair. Observed ice build up in ceiling vent of WIF and ice build up on walls, floors, and speed rack that did not have any food stored.PIC will call for repairs.

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. Multiple drinks stored on table with coffee maker. CDI - Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Texas queso in squirt bottle sitting out and recorded hot at 85F. CDI - 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with a beard not wearing a beard guard.