Dunkin Donuts
FAILMonday, May 17, 2021 at 2:54 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Egg patty 59F in prep unit PIC stated left out of refrigeration on rack to before placing in prep unit. Remove replace with Cold egg patty from refrigeration unit. Maintain cold hold 41F and below . Out of temperature patty were place in refrigeration to reduce temperature to 41F or below pic stated patty were on rack less than one hour.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Pink slim like substance found in ice machine. EMPTY CLEAN and SANITIZE.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.