Dunkin Donuts

Certified Food Manager Identification

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Approved Thawing Methods Used

Wiping Cloths Properly Used and Stored

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter hand wash sink. Operator provided paper towels. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container with no product labeling.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on center prep table. Employee relocated the speaker. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in mop bucket.

Hot and Cold Water Available; Adequate Pressure

Equipment Adequate to Maintain Product Temperature

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/22 at the time of inspection. Person in charge called district manager during inspection **Corrective Action Taken** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small maketop on line butter 51F. Item is Sitting on ledge of unit above fill line. Discussed the possibility of holding on time with operator. In double door reach in cooler cream, cream cheese, cheese 45-49F . Ambient temperature of unit got down to 43.9F during inspection. Person in charge states unit has been opened and closed frequently this morning. Sausage in unit temping at 43F. Person in charge will monitor temperatures and move items to other units if temperature does not come down. **Repeat Violation** **Admin Complaint**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees on duty working for 2-3 months with no proof of training.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests. Observed a large number of dead insects in light shields in back and front line.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In front prep area ceiling tiles are porous. Also vents at front line soiled.

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible on left side of back door.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at clean dish area wet nesting. Person in charge separated during inspection. Also, ice buckets not inverted. Person in charge inverted. **Corrected On-Site** **Repeat Violation**