Dunkin Donuts
PASS W/ CONDITIONSTuesday, May 17, 2022 at 2:33 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked egg and sausage patties inside of the deli case located next to the drive through at 47F. PIC stated that the patties had been placed into the unit in the am. All foods were removed at the time of the inspection and placed into the walk-in cooler at below 41F. Ensure all TCS foods are being maintained at below 41F.
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.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
No one on site with a current Allergen Certification. Provide for the re-inspection.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
At the time of the re-inspection the sandwich unit located next to teh drive through window was not holding temperature. Cooked sausage and egg that were placed in the in the am were at 47F. Discontinue the use of the unit unless it is able to maintain a temperature of below 41F. All foods were removed at the time of the inspection. Service call was placed at the time of the inspection.
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.