Dunkin Donuts (TRMNL-C Baggage Area)
FAILThursday, January 9, 2020 at 6:08 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed Ham 45F Eggs 44F Veggie Omlett 47F at sandwich line refrigerating unit. Unit 39F. PIC close the cover on the top. Ensure that all TCS foods are 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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Observed wiping cloths on counter wet/soiled. Store properly in sanitizer solution.
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 safety procedures. Train all staff. Document corrective actions taken.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Sandwich unit with no interior thermometer inside. Provide.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
Cutting board at the sandwich unit used to place trays from oven. It is soiled and damaged with large gap. Repair or replace. Ensure that cutting board is used properly.
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.