DUNKIN (STATION DONUTS)
FAILThursday, June 15, 2017 at 2:17 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked eggs in hot holdingunit between 105F to 110F. Cooked food must be stored at 140F+. PIC voluntary discarded cooked eggs and turned unit back on. Monitor hot holding temperatures.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
31-5-204/05.11
Location Accessible
Location has one hand sink. Hand sink was blocked with equipment. Discontinue to block hand sink discontinue to use hand sink as dump sink and discontinue to wash any equipment in sink. Three bay sink should be set up so staff can properly wash rinse and sanitize.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
M-2-103.11
PIC Performing Duties
PIC needs to review with staff proper holding temperatures and to monitor them. General repairs need to be address. Location is very small and proper equipment needs to be used when it comes to sanitizing and washing hands.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
08-3-305-307.11
Food Protection
Discontinue to store bottled drinks ( dt coke) on the floor under three bay sink. Must be store off the floor 6 inches
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.
15-4-202.16
Non-Food Contact Surfaces
Replace peeling caulking behind three bay sink. Repair counter and back splash under and behind ice coffee holder. Counter falling apart
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.