Dunkin Donuts at Old Colony
FAILMonday, January 27, 2014 at 6:50 PM
Violations Cited
22-4-601/602.11
Food Contact Surfaces Clean
Nozzles on dairy dispensing units with dried milk. Gaskets soiled. Clean to remove. Clean undersides of expresso machine to remove food splashes. Person in charged stated food containers cleaned every other day. Clean daily for refrigerated containers with food soils. Clean interior panel of ice machine in warewash area to remove pink substance. Clean food soils from interior of microwave and sugar bins.
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
10-3-304.12
Food Utensil Storage
Store scoop with handle above the ice. Spoon stored in stagnant water. Discontine. Store clean and dry in product with handle above fill line or in running water.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Sandwich station # 1 -Repair lid on left side of unit. Replace gaskets on sandwich station #2 drawer.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean mop sink base and dust pan of soils. (Recommend enclosed mop sink for warewash food prep / clean storage areas). Clean rear food prep area shelves where microwave and syrups stored to remove soils. Clean exterior of microwave and exterior of sugar bins to remove soils. Clean handles of Baxter oven to remove dried soils. Clean exteriors of all ice storage bins of stains.Clean service counter shelving of spills.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
29-5-201/02.11
Installed and Maintained
Hot water at 3 Bay and hand sink at 101F. Ensure required temperature of 110F.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
33-5-501.13-.17
Adequate Number Frequency Vermin Proof
Outside dumpster - Lid not tight fitting.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.