DUNKIN DONUTS

In-use utensils: properly stored — Inspector Note: Observed in-use utensil being stored in cold/room temperature water. Utensils must be stored under running water, consistently hot water @135F or more, or dry and cleaned as necessary. COS: PIC sanitized the utensils and changed the water to hot water. k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Proper cold holding temperatures — Inspector Note: Observed TCS foods (Sausage, eggs, and milk) cold held at above 41F. COS: PIC moved the food to a colder cooler. 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 (5°C) or below. C/A: Have unit (prep-top-cooler/ reach-in-cooler) serviced to ensure proper temperature is held. Relocate all TCS foods to other unit.

Adequate ventilation and lighting; designated areas used — Inspector Note: EHS observed employee items stored next to and above customer foods in the front food service section and the walk-in cooler. 2. 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. CA:PIC moved employee items to a designated employee area.