Dunkin Donuts

Observed less than 200 parts per million (ppm) of Quat sanitizer solution in several sanitizer buckets. All sanitizer buckets that have Quat sanitizer solution must be at the correct ppm (200 ppm). Corrected on Site (COS): Quat sanitizer solution was remade for the sanitizer buckets at the correct ppm (200 ppm).

Observed no inspection report posted inside of the facility for public view.The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Post today's inspection report.

Observed no inspection report posted at the drive-thru window for customers to view. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Post today's inspection at the drive-thru window.

Observed the ambient air temperature inside the reach-in cooler near the drive-thru area above 41 F (42-43 F). The items inside the unit were at acceptable temperatures. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Move the food items inside into another cold hold unit and have the unit serviced/repaired by a reputable company.

Observed sliced cheese (51F) and turkey sausage (45F) inside the prep top cooler to the left of the cooking ovens above 41F. Possibly the lid was not covered after the unit was being used, which may have caused the ambient air temperature to increase. The ambient air temperature at 44 F. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Food items discarded and advised the Person In Charge to keep the unit closed when not in use and have the unit serviced/repaired.

Observed the Certified Food Safety Manager (CFSM) certification posted that is registered to a different person. Also, the other CSFM certificate posted on the wall is for a previous employee who no longer works at the facility. Foodservice establishments shall employ a Certified Food Safety Manager (CFSM) to ensure food safety is managed during all hours of operation. Please have an employee certified in an approved CFSM course.

Observed an employee using the hand sink to pour a liquid from the blender and using the hand sink to rinse out the blender. A handwashing sink may not be used for any other purpose other than handwashing. Train staff on proper usage of the hand sink.

Observed the November 2025 inspection posted inside the facility for the public to view, but the last inspection was done in April 2026. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Post today's inspection report.

Observed the November 2025 inspection posted inside the facility for the public to view, but the last inspection was done in April 2026. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window, allowing customers to easily read the score, date of inspection, and establishment information. Post today's inspection report.

Observed plastic food-grade containers wet-stacked. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Move the containers for re-washing, re-rinsing, and re-sanitizing.

Observed poured milk in the front handsink. A handwashing facility may not be used for purposes other than handwashing. Train staff on proper usage of hand washing sink.

Observed several clean food grade containers with old food labels and food label adhesive still on the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Rewash, rinse, and sanitize containers and ensure that the labels and adhesive are all completely off.

Observed two containers with sausage in the walk-in cooler with a prep date of 3/31. A food that requires datemarking shall be discarded if it exceeds 7 days. The person in charge (PIC) didn't know what was going on with those items when it pertained to their date so the items were discarded.

Observed a food employee making sandwiches and drinks with a long beard and no beard restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Person in charge (PIC) states they do not have any beard restraints but will order them on their next truck. Make sure bearded employees always have on a beard restraint while prepping food.

Observed numerous dry food ingredients in the kitchen area unlabeled, person in charge stated the items were matcha, chocolate powder and sugar. Except for containers holding food that can be readily and umistankably recognized such as dry pasta. Working containers holding food that are removed from their original packages for use in the food establishment such as cooking oils, flour, herbs, salt spices, sugar etc. shall be clearly and legibly identified by the common name in English. Label all containers with their common name.

Observed food handlers prepping foods while wearing a watch while prepping. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee removed all wrist jewelry.

Observed numerous food ingredients out of their original container unlabeled: brown sugar, sesame seeds, everything bagel and multigrain seasonings. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label all food containers.

Observed food handlers prepping foods while wearing wrist jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Remove all wrist jewelry.

Observed employee prepping foods with a beard greater than 1/2 half in length. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Obtain appropriate beard restraint.

Observed several food containers stacked wet while. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Employee moved items to be re-washed.

Observed several clean food grade containers with old food labels and food label adhesive reside still on the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Rewash, rinse, and sanitize containers and ensure that the labels and adhesive are all completely off.

Observed no inspection report in the dining room/ lobby area. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Post inspection report in dining/lobby area for public view.