Dunkin’

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink on back prep table in kitchen. Drink removed. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee cell phone and purse on back prep table in kitchen. Items moved and stored correctly. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean storage pans stored on rack/shelf near dish area.

Basic – No copy of latest inspection report available

Last inspection could not be provided.

Basic – No handwashing sign provided at a hand sink used by food employees

Hand washing sink by triple sink states "hand wash only". Sign must state reminder to wash hands. Inspector emailed hand washing sign. Corrective Action Taken

Basic – Stored food not covered

On speed rack in dry storage area, top pan of donuts not protected. Donuts covered. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

No written plan available. Inspector emailed Form 5030-104. Corrective Action Taken

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/nDuring inspection, five employees working, none are certified food managers.

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

No training records could be provided for any employee. Warning

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

No proof for any employee (no training records provided either which contains this information).