Dunkin Donuts

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CEILIN VENTS IN REAR WITH DUST ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

EXPOSED HANDSINK LOOSE FROM WALL. INSTD TO REPAIR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED SOME CLUTTER IN REAR STORAGE, INSTRUCTED TO REMOVE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED THE FOLLOWING NOT CLEAN, MILK DISPENSOR, FRONT PREP COUNTER, AND SYRUP PUMPS,INSTRUCTED TO CLEAN AND SANITIZE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED THE REAR FLOOR NOT CLEAN, COFFEE ON FLOOR, INSTRUCTED TO CLEAN.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES: FOOD HANDLER HANDLING MONEY, PUTS ON GLOVES WITHOUT WASHING HANDS AND STARTED TO PREPARE A SANDWICH. INSTRUCTED TO WASH HANDS AFTER HANDLING MONEY, BEFORE/AFTER WEARING GLOVES, TOUCHING BODY, ETC. CRITICAL VIOLATION 7-38-010

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK INGREDIENT CONTAINER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NOT CLEAN IN THE CORNERS AND UNDER/AROUND HEAVY EQUIPMENT ON THE LOFT AND IN THE PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

FOUND CLUTTER IN THE LOFT AREA, INSTRUCTED TO ELIMINATE CLUTTER AND ORGANIZE AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

FOUND TOP OF TILED WALL BASE BEHIND THE COOKING EQUIPMENT IN THE PREP AREA NOT CAULKED/SEALED. INSTRUCTED TO CAULK/SEAL WALLBASE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

FOUND PREP COOLERS IN THE LOFT WITHOUT THERMOMETERS. INSTRUCTED TO PROVIDE AND MAINTAIN THERMOMETERS IN COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

ICE MACHINE DOOR IN NEED OF REPAIR, COLD HOLDING UNIT DOES NOT CLOSE PROPERLY. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

ALL EQUIPMENT IN NEED OF CLEANING. INTERIOR OF ALL REACH IN COOLERS AND PREP TABLE. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR TILES MISSING MUST REPLACE. FLOORS STICKY IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CORRECT, CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL DUST AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FAUCET AT 3 COMP SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. HANDSINK IN OF REPAIR. ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ICE MACHINE DOOR IN NEED OF REPAIR, COLD HOLDING UNIT DOES NOT CLOSE PROPERLY. MUST CORRECT AND MAINTAIN AT ALL TIME...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL EQUIPMENT IN NEED OF CLEANING. INTERIOR...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR TILES MISSING MUST REPLACE. FLOORS STICKY IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CORRECT, CLEAN AND MAINTAIN A...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL DUST AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...