DUNKIN DONUTS

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Water leaking from pipe and/or faucet/handle. Observed at drain pipe under triple sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cream cheese 44° in top reach in cooler being held less than 4 hours . Employee replace food in deeper container. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored....all purpose cleaner spray bottle stored with lids at from counter , employee moved Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Manager change sanitizer in buckets Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.