| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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**Multiple priority and priority foundation violations were noted with food safety concern during today's inspection. Violations including hand washing sinks, cold holding, prep table refrigeration, and hand washing. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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**Observed employees switching tasks from handling orders at the register to handling food items for customers without removing gloves and washing their hands |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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**The kitchen hand washing sink did not have any soap for hand washing upon arrival for inspection |
Soap voluntarily stocked during inspection |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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**The kitchen hand washing sink did not have any paper towels or hand drying devices upon arrival for inspection |
Paper towels were voluntarily stocked during inspection |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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**Observed all TCS items in the food prep table to be out of the temperature safe zone for cold holding. Internal temperatures were checked with the inspector's and firm's probe thermometers. TCS items including egg patty, sausage patty, chicken patty, cream cheese, egg cups, and sliced cheese registered internal temperatures of 50F to 51F. |
All contents of the food prep table were discarded into the trash during inspection |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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**Observed the kitchen prep table full of TCS products to be unable to properly keep food items in safe cold holding temperatures. All contents were observed to have an internal temperature of 50F to 51F |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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**Observed the side entry door of Dunkin Donuts to be propped fully open during the first 20 minutes of inspection |
The door was voluntarily closed during inspection |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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**Observed cases of single service plastic cups to be stored on the floor in the back room |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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**Observed discolored water pooling underneath the syrup station next to the hand washing sink in the kitchen |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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**Observed the dumpster outside to have build-up of trash and food items on the ground surrounding it |
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