Dunkin Donuts

Observed bottle of to spray bottles being stored over packets of sugar by drive thru window. COS: PIC instructed employee to place spray bottles back in the ware wash area with the other toxic chemicals. CA: Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles

Observed boxes of food being stored on the floor of the walk in cooler and the freezer. Upon further conversation the PIC stated that the truck came yesterday and they were short staffed last night. COS: PIC instructed employee to begin working putting up the order. Employee began to immediately work on putting up items in front of WIC cooler door. CA: Food shall be protected from contamination by storing at least 6 inches above the floor.

Observed turkey sausage stored in cooler drawers being held at 48F. Per conversation with PIC he believed that employee left them out during their rush. Item discarded.

Observed multiple items (eggs and sausage) held in pass-thru warmer were being held below 135F. COS: All food items that were out of temp were discarded of. Draw of eggs that were just prepped were reheated.

Observed expired strawberry colada dated February 21, 2025. COS: PIC immediately discarded of item.

Observed employee take a order and the payment with gloves on and turn to donut display and begin preparing an order. Observed another employee go to the back kitchen to retrieve a rack of glazed donuts to restock. Employees did not wash hands or change gloves prior to preparing order. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles.

Observed employee wiping line with cloth from sanitizer bucket that did not have sanitizer in it when tested. Inspector checked sanitizer buckets and 3-compartment sink and observed that both did not have sanitizer in them. During conversation with PIC it was determined that the hose to the sanitizer was not properly placed in the solution. COS: PIC adjusted hose and changed sanitizer water.

Observed multiple employees without proper hair restraints preparing orders. CA: 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.

Observed back door is still not self closing. Violation has been discussed with management during multiple inspections. Will discuss next steps with Environmental Health County Manager to assess need for Risk Control Plan.

Observed two open faced insect control devices in the main kitchen. CA: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.

Observed donut racks being stored in bulk powder sugar. If a scoop of any kind will be stored in bulk items it must have a handle that can remain above the food item at all times. CA: During pauses in food preparation or dispensing, utensils shall be stored in food with their handles above the top of the food.

Observed spoon being used to mix ice drinks being stored in water (light brown in color) with a temperature 71F. Employees were using water to rinse spoon and mix next drink. Per conversation with PIC spoon is suppose to be stored in empty cup.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed clear pans stacked on rack above 3-compartment sink while still wet. CA: Equipment and utensils shall be allowed to dry completely prior to stacking or making contact with food.

Observed single service items being stored on the floor of the dry storage area. CA: equipment and utensils shall be stored at least 6 inches above the floor.

Observed coconut milk being stored on shelf next to cold brew coffee at a temperature of 49F. Also observed coconut milk being stored in the reach in cooler at a temperature of 62F. When speaking to PIC and staff no one was aware as to how long the product had sat out prior to being placed back into the reach in. Label on product states that it must be refrigerated. PIC discarded of coconut milk.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed multiple flies in the establishments lobby, front food service area, and kitchen. This is a repeat violation. Establishment should reach out to their pest control provider to find alternate ways to eliminate they harborage of flies in the facility.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed plastic pan being used as a scoop in bulk sugar container. If a scoop will be used to distribute sugar it must have a handle and the handle must always be above the top of the food inside of the container.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed dishes had been wet stacked after cleansing. Dishes shall be allowed to dry completely prior to stacking them.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.