Dunkin Donuts

Inspector notes: Observed several TCS food items (see asterisks) in prep top cooler of main kitchen temp above 41F. Observed several TCS food items (see asterisks) in prep drawers of main kitchen temp above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. COS: Food items discarded.

Inspector notes: Observed leak from hand sink in ware washing area of main kitchen. C/A: A plumbing system shall be repaired according to law; and maintained in good repair. Facility has 72 hours from time of inspection (end of day 4/18/26) to establish repairs for plumbing system and send proof to EHS.

Inspector notes: Observed 2 sanitizer buckets in the front food service with wiping cloths in them stored at 100 ppm (quat). C/A: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 200-400 ppm (Quat). COS: PIC instructed employee to change sanitizer. New reading 400 ppm

Inspector notes: PIC NOT ABLE TO DEMONSTRATE AWARENESS TO REPORT TO THE HEALTH DEPARTMENT IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE REPORTABLE ILLNESSES C/A: The CFSM or person in charge shall be able to demonstrate awareness that they are to notify the Health Authority when a food employee is: 1. Jaundiced, or 2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi. EHS MADE PIC AWARE OF THEIR RESPONSIBILITY TO REPORT TO THE HEALTH DEPARTMENT IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE REPORTABLE ILLNESSES

Inspector notes: PIC WAS NOT ABLE TO PROVIDE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMIT/FECAL INCIDENTS THAT SPECIFY ACTIONS EMPLOYEES MUST TAKE TO MINIMIZE THE SPREAD OF CONTAMINATION AND EXPOSURE TO EMPLOYEES, CONSUMERS, FOOD, AND EQUIPMENT C/A: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: EHS PROVIDED WRITTEN PROCEDURES TO PIC FOR STAFF TO USE IN THE EVENT OF A VOMIT/FECAL INCIDENT

Inspector notes: OBSERVED EMPLOYEE JACKET STORED ON PREP TABLE IN MAIN KITCHEN. OBSERVED EMPLOYEE JACKET STORED ON SHELVES USED TO STORE FOOD FOR FACILITY IN MAIN KITCHEN. C/A: Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions COS: BELONGINGS REMOVED