Dunkin Donuts

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/ Person in charge-Marlene Cortez

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee taking order on computer, touching head phones then put on new gloves to prepare sandwich without washing hands. Explained and she properly put on new gloves. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one hose Bibb of splitter at mop sink. ( you can google Backflow preventer for hose Bibb )

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Washcloth bucket quat 0 ppm at sandwich station. Employee changed the solution. Quat 200 ppm **Corrected On-Site**

Basic - Equipment in poor repair. Upright cooler gasket is torn.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half used personal water bottle stored with and above food in upright cooler. Explained and bottle was moved to bottom shelf. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sandwich Make table: cooked sausage (55F - Cold Holding); ; American cheese (54F - Cold Holding); cooked turkey sausage (55F - Cold Holding); butter (60F - Cold Holding); white cheddar cheese (46F - Cold Holding) cooked eggs (44-48F - Cold Holding) Not prepared or portioned today. As per operator foods brought out of the walk-in cooler at 6:00; foods out of temperature for 3 hours and 55 minutes; See stop sale. At front counter: Butter pecan swirl (72F - Cold Holding) Not prepped or portioned today. Operator had item stored at room temperature on counter since opened on 10/27/23. Operator discarded. See stop sale. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sandwich Make table: cooked sausage (55F - Cold Holding); ; American cheese (54F - Cold Holding); cooked turkey sausage (55F - Cold Holding); butter (60F - Cold Holding); white cheddar cheese (46F - Cold Holding) cooked eggs (44-48F - Cold Holding) Not prepared or portioned today. As per operator foods brought out of the walk-in cooler at 6:00; foods out of temperature for 3 hours and 55 minutes; See stop sale. At front counter: Butter pecan swirl (72F - Cold Holding) Not prepped or portioned today. Operator had item stored at room temperature on counter since opened on 10/27/23. Operator discarded. See stop sale. **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touched head set and touched bacon and bagel afterward; employee didn't change gloves and washed hands; operator educated; employee washed hands and changed gloves; **Corrected On-Site** **Warning**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple compartment sink, sanitizer / chlorine had 0ppm. Operator changed solution to that of 100ppm. **Corrected On-Site** **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies: 1 live fly at front counter and 1 live fly at prep area where donuts and bagels are stored on speed rack. Operator unable to catch **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At three compartment sink: employee washed knife with soap; rinsed with water and did not sanitized. Operator educated and asked employee to properly manually wash the knife. **Corrected On-Site** **Warning**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched face, touched metal cup used for milk to make coffee; employee didn't wash hands; operator educated;employee washed hands and put gloves in; **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding unit above sandwich make table: hash browns (116F - Hot Holding) Food out of temperature for approximately 30 minutes. Operator decided to discard food. **Corrective Action Taken** **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big 6 and operator posted during inspection **Corrected On-Site** **Warning**

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. Emailed clean up poster; operator printed and posted during inspection; **Corrective Action Taken** **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink was blocked by bucket used for ice; Hand wash sink was made accessible. **Corrected On-Site** **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. Printed and all signed during inspection **Corrected On-Site** **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) operator fixed to 100 ppm **Corrected On-Site** **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. Eggs being thawed out on the speed rack at the back of the kitchen at room temperature; operator moved to walk-in cooler **Corrected On-Site** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Plastic trays in hand sink at front counter

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at three compartment sink **Repeat Violation**

Intermediate - No soap provided at handwash sink. Hand sink at front counter Hand sink at three compartment sink **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Throughout kitchen and dining room

Basic - Working containers of food removed from original container not identified by common name. Sugar container on shelf at front counter

Basic - Food stored on floor. Milk on floor in walk in cooler