Dunkin Donuts
PASSThursday, October 14, 2021 at 6:17 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Multiple items on sandwich line have elevated temperatures. Egg 46F American Cheese 53F Sausage 47F. PIC stated line was set up at 10:30am and elevated temperature was from the being uncovered for service. PIC moved items into smaller pans and placed into walk in to chill to 41F or below.Ensure cold holding maintained at 41F or below.
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.
590.005/5-202.12-PF
Handwashing Sinks Installation (Pf)
Men's room sink only reaching 85F. 100F is the minimum to properly wash hands. Adjust water temperature to properly clean hands.
Why This Matters
WITHOUT HOT WATER: Bacteria removal drops by 75%. Studies show proper handwashing with hot water and soap removes 99.9% of bacteria, while cold water only removes 25%. This dramatically increases risk of spreading E. coli, Salmonella, and Norovirus - responsible for 89% of foodborne illness outbreaks.
Code Requirements
Immediate action required: Provide hot water (100-120°F) at ALL handwashing sinks. Install water heater if needed. Temporary solution: heat water for handwashing until repairs complete. Staff must wash hands every 30 minutes, after touching face/hair, handling raw foods, using restroom.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Shelf in walk in encrusted with food debris. Gaskets on fridge under frozen coffee station has food debris. Underside of the almond milk dispenser has debris on outside and inside. Clean to remove all soils.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.