Dunkin' Donuts
PASS W/ CONDITIONSWednesday, August 7, 2024 at 2:58 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The itmes in the sandwich unit are slightly elevated; cream cheese 49F sausage 47F eggs 47F. Provide proper cold holding of 41F or below. (The temperatue logs show the itmes were in temperature two hours earlier. The manager moved all the items to another refrigerator in the area)
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
There are some droppings along the edges of the floor. Clean under shelving stove and three bay sink. The manager stated that they have increased their exterminator treatments to address the problem. Provide updated pest reports. There is some pools of stagnant water under the ice machine and areas under the three bay sink where the grout has worn away. Clean areas to remove standing water and repair the floor to provide a smooth cleanable surface and eliminate a water source for pests.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.002/2-402.11-C
Effectiveness-Hair Restraints (C)
Some employees without hair restraints. Provide. Corrected during inspection by person in charge.
Why This Matters
CONTAMINATION RISK: Average person sheds 50-100 hairs daily. Each hair can carry up to 1 million bacteria. Staphylococcus aureus from hair causes rapid food poisoning (1-6 hours) with severe nausea, vomiting, and cramps. Cannot be killed by reheating once toxin forms.
Code Requirements
All staff handling food MUST wear: hairnets, caps, or effective hair restraints covering all hair; beard nets for facial hair over 1/4 inch; no loose hair touching shoulders. Provide hair restraints for all staff immediately.
590.006/6-501.12-C
Cleaning Frequency and Restrictions (C)
Floors under storage rack next to the oven are soiled an have old droppings. Floor at sandwich prep with build up. Clean to remove. Cleaning in process.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.