Dunkin #346953

Inspector notes: Observed the cold brew in the draft cooler with an internal temperature of 53F, probe thermometer, verified by PIC. According to PIC, water was added to the cold brew extract, which is made by steeping the grounds in water while stored in the walk-in cooler overnight, almost 5 hours before the inspection. The procedure is to add ice cold water to the extract in the morning to ensure that the cold brew is placed into the draft cooler at 41F or less; PIC suspects that room temp water was used. PIC voluntarily discarded the cold brew, see embargo form. TCS foods starting at 70F or less have 4 hours to cool to 41F or less. PIC will retrain employees on the correct procedure for cooling the cold brew

Inspector notes: Observed at least one sanitizer bucket storing a wiping cloth with a sanitizer concentration of 0 ppm. Quat sanitizer not available at establishment, which is used from the dispenser in the 3-comp sink and buckets with wiping cloths. PIC used granulated chlorine to make sanitizer in the 3-compartment sink with a chlorine concentration of 50-100 ppm. Sanitizer buckets were filled with the chlorine sanitizer from the sink. PIC will train employees to use the chlorine for sanitizer in the 3-compartment sink and buckets until quat sanitizer is delivered. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations