Dunkin Donuts/baskin Robbins

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.n Observed: employee purse and used aprons stored over cone wraps in the kitchen on dry storage rack.

Basic – No copy of latest inspection report available.n Observed the last inspection was not available for review. A copy was shown on a phone at the end of the inspection. Corrected On-Site

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.n Observed: quaternary amonia sanitizer bucket with liquid stored on a front line prep counter.

Basic – Wood food-contact surface not properly sealed.n Observed unsealed wood supporting the kitchen hand wash sink.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.n Observed: sausage in hot hold drawer, front line, 123F.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.n Observed: the up high hose connection, over the dry rack in the kitchen, lacks a back flow device.

Intermediate – Handwash sink used for purposes other than handwashing.n Observed the kitchen hand wash sink with a food bucket in it. This was removed. Corrected On-Site

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/n Observed: 4 staff involved in food prep, no Certified Food Manager on staff. Cliff arrived wit( Certified Food Manager certificate. Corrected On-Site

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.n Observed: staff members over 60 days, no employee training.