Dunkin Donuts

Inspector notes: Food employee did not follow proper handwash procedures. Food employee did not wash hands between changing tasks. **Corrective action was taken, person in charge instructed food employee to wash their hand between changing tasks which food employee complied and washed their hands at time of inspection.

Inspector notes: Observed handles of scoopers touching food items stored in food containers instead of handles of scoopers being stored upright in the rear food prep area. **Corrective action was taken, person in charge wash their hand, put on glove and removed the scoopers from food items at time of inspection.

Inspector notes: The following observations were noted: -Utility rack with maintenance tools(i.e. brooms, dustpan, mop) hung above/near storage rack of clean dishware in the warewash area. -Clean dishware/food containers stored on drainboard located on the side of the wash compartment of 3-compartment of warewash sink, no splashguard install to prevent backlash of unclean water when washing unclean dishware. **Corrective action was taken, person in charge relocated maintenance tools to utility sink, uninstalled utility rack and place food containers/dishware in wash compartment of warewash sink to be re-wash, rinse and sanitized at time of inspection.

Inspector notes: Observed a live roach crawling on floor surface behind under-counter reach-in refrigerator in the main food prep area. **Corrective action was taken, person in charge killed the roach at time of inspection.

Inspector notes: Observed stirring spoons stored in cups with stagnant cloudy water; water temperature measured between 70-75 degrees F instead of minimum required temperature of 135 degree F in the main food prep area. *Health Sanitarian advised person in charge the utensils used for stirred can be stored in clean stagnant water with temperature measuring at 135 degree F or stored in a container with continuous water flow/drip.* **Corrective action was taken, food employee collected all cups with stirring spoons, cleaned and sanitize utensils at warewash sink and filled cup with water at 135 degrees F at time of inspection.

Inspector notes: Grimes and debris present along floor perimeters of food prep /service and warewashing areas (between equipment and around the grease trap) New Violation.

Inspector notes: Observed food employees' personal belongings hung along side storage rack for food related dry storage rack. (b) Lockers and other facilities. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. New Violation.