DUNKIN DONUTS #2229

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in cooler on cooks line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on back prep table. Operator moved cell phone Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee packaging hash browns without beard guard.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Open dumpster lid.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for one new hire, filled out on site during inspection Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On top interior

Basic - Employee eating while preparing food. Eating on cookline while preparing food orders

Basic - Equipment in poor repair. Door to ice machine broken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer throughout

Intermediate - Handwash sink not accessible for employee use at all times. Front counter handwash sink blocked by cart. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided to operator. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink.

Marked exit/path to marked exit blocked. For reporting purposes only. By trash can and cardboard boxes. Preparing to do a trash run per operator. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket next to ice machine not inverted

Basic - Equipment and utensils not properly air-dried - wet nesting. Above 3 comp sink Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed the following at the prep table: cooked eggs (49F - Cold Holding); cooked sausage (47F - Cold Holding). Both items less than four hours. Manager placed in walk in cooler for rapid recovery.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers above the 3 commissary sink