Dunkin

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed container of sliced american provolone prepped today cooling tightly covered in walk-in-cooler. Advised PIC Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC loosen covers of food items for proper cooling.

Hands clean and properly washed — Inspector Note: Observed employee touch headset and then handle clean coffee filter paper without handwashing step in between. Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: after touching bare human body parts other than clean hands and clean, exposed arms. After handling soiled equipment or utensils. COS: Had food employee discard coffee filter paper, cease, prep, and handwash.

Hands clean and properly washed — Inspector Note: Observed multiple food employees washing hands for less than 20 seconds. Advised PIC food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped.