Dunkin Donuts
PASSFriday, April 26, 2013 at 5:57 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked sausage and eggs in hot holding unit at between 114-125F. Ensure all foods are maintained at 140F and above.
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
41-7-201/04.11
Separation/Sanitizer Criteria
Test strip for 3 bay sink registering at over 300 PPM. Ensure all staff is properly trained on the correct concentration for sanitizer at 3 bay sink.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Light out in the upright cooler near 3 bay sink. Replace.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Pipe under hand sink near service station leaking. Repair.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
34-5-501.111/.115
Outside Storage Improperly Maintained
Outside dumpsters with lid left open. Discontinue and ensure lid remains closed in bewteen uses.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.