GEORGIA DONUTS SE2 LLC/ DBA DUNKIN DONUTS

In-use utensils: properly stored — Inspector Note: Observed scoop handle stored in sugar. Also observed utensils store in stagnant water at 70 degrees f. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (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).

Plumbing installed; proper backflow devices — Inspector Note: Observed HVAC vents leaking into the dining area. According to the owner, there is an issue with the HVAC system. The owner will contact maintenance to have the leak repaired by 7/3/2026. A completed work order will be emailed to [REDACTED EMAIL] and [REDACTED EMAIL] by 7/3/2026.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed toilet tissue not provided in the women's restroom. PIC corrected on site. 511-6-1.07(3)(e) - Toilet Tissue, Availability (Pf) (e) Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet. Pf

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed vents in the dining area contained dust build up. PIC will have the vents cleaned by 7/3/2026. 511-6-1.07(5)(d) - Cleaning Ventilation System, Nuisance & Discharge Prohibition, cleaned in way not to cause contamination or create a public health hazard (C) (d) Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.

Proper date marking and disposition — Inspector Note: Stuffed bagel minis exceeded the disposal date of 6/30/26. Thirty five stuffed mini bagels were discarded. PIC will ensure that all food products are discarded by the disposal date. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

Toxic substances properly identified, stored, used — Inspector Note: Observed a bottle of spic and span stored next to sugar packets and coffee syrup in the food preparation area. Also observed comet disinfectant cleaner stored next to coffee. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P