Dunkin Donuts

Basic – Employee with no hair restraint while engaging in food preparation

Employee engaging in food prep is not wearing a hair restraint or beard restraint Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Stirrers on countertop are in standing water at 77°F. Operator discarded Corrected On-Site Repeat Violation

Basic – Single-service articles improperly stored

Coffee filters are stored in an open container. Operator placed lid over filters Corrected On-Site

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface

Walk in cooler shelves are soiled, chipped, and rusting

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Line worker touched pant leg with bare hands then put on glove without washing hands

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee touched computer screen with gloves hand then began to handle food items and clean utensils

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

500+ppm. Operator diluted Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

In reach in cooler on make line. Wraps, cream cheese, butter, butter packets, sliced cheeses all stocked at 5am and currently over 41°F

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In main reach in cooler on make line egglets (51F – Cold Holding); butter packets (53F – Cold Holding); cream cheese (57F – Cold Holding); hash browns (49F – Cold Holding); sliced cheese (51F – Cold Holding) Repeat Violation Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

In holding drawer above make line sausage patties (110F – Hot Holding)

Intermediate – Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nLennox has not yet acquired manager certificate

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Surface area surrounding dispenser nozzles of coffee machine has is soiled Repeat Violation

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

Operator has not been reviewing documentation with new hires since December