Dunkin Donuts

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.n Observed: 2 flys in the kitchen.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n Observed: chorizo in the cook line drawer, 51F.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.n Observed: cooked potato 127, on the cook line, Staff chose to discard.

High Priority – Vacuum breaker missing at dump sink faucet or on fitting/splitter added to dump sink faucet.n Observed: on the front line, at the dump sink, a splitter on the faucet. The only vacuum breaker was at the water entrance connection. The splitter was removed. Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times.n Observed the cook line hand wash sink was blocked by 2 garbage cans. These were moved. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.n Observed lack of paper towels in the kitchen hand wash sink. Paper towels were added. Corrected On-Site

Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. n Observed: a prep table has been placed in an area that was scheduled for shelving/office. There is no hand wash sink in this area, nor nearby.n 60 day call back inspection. Warning