DUNKIN' DONUTS
PASSTuesday, December 13, 2011 at 3:54 PM
Violations Cited
03-3-501.16
Hot Holding
Sausage and ham holding in warmer at 133F-134F.Provide hot holding temperature requirement of 140F or above at all times.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
23-4-602.13
Non-Food Contact Surfaces Clean
Exterior tops of equipment dusty(ice machine unit and front service area cofee maker unit).Please clean all units.Please stand on chair etc. to clean ice unit.Inspector ran hand along top of unit and pile of dust came of(Food unit!!).
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log