Dunkin Donuts
PASS W/ CONDITIONSFriday, September 2, 2022 at 3:42 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Products placed in lift top refrigeration unit less than 2 hours prior to inspection at 47F. Products removed and placed in alternate refrigeration at 36F Refrgeration unit products were in was at 49F 09/02/22 Products overfilled in containers in refrigeration unit at front service line at 46F-50F for less than 2 hours Products removed at the time of the inspection
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.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Quats sanitizer from an automated system at the 3 bay sink at 500ppm Service call made at the timeof the inspection and water will be added to ensure the quats is maintained at 150-400ppm per the manufacturers instructions 09/02/22 Quats sanitizer tested at 500ppm from automated dispenser at 3 bay
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Priority violations noted on inspection report PIC shall properly monitor holding temperatures and sanitizer
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Lift top refrigeration unit in the service area at 49F. Unit was overfilled wih products and top was open at the time of the inspection. Products were removedand a service call was made for repairs 09/02/22 Refrigeration unit is at 46F at the time of the inspection. Per the Owner he cleaned out the compressor and no service call was done. Foods removed and placed in refrigeration at 38F
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.
590.003/3-305.12-C
Food Storage Prohibited Areas (C)
Refrigeration and freezer units in lower level position below waste pipes- Units shall be moved to different location
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.