Dunkin Donuts

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

MUST CLEAN IN DETAIL THE FLOOR IN THE NORTH SIDE OF THE BASEMENT AND INSIDE THE WALK IN FREEZER AND MAINTAIN.

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

CEILING VENT COVER ABOVE THE MOP SINK WITH HEAVY DUST ACCUMULATED. MUST CLEAN REMOVE THE DUST AND MAINTAIN.

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

LEAK ON THE DRAINAGE PIPE IN THE BASEMENT. MUST REPAIR TO STOP THE LEAK. WATER FROM THE DRAINAGE PIPE IN THE BASEMENT. MUST DRY THE FLOOR TO PREVENT INSECTS HARBORAGE.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE FOOD HANDLER'S CERTIFICATE NEXT ROUTINE INSPECTION.

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

NOTED FOOD PARTICLES ON SHELVES BELOW PREP TABLE AT THE REAR AND DUSTY SHELVES AT THE DRY RACK. INSTRUCTED TO CLEAN AND MAINTAIN.

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

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AT THE BASEMENT DRY STORAGE.

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

INTERIOR SURFACES OF ICE MAKER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

BROKEN THERMOMETER IN PREP COOLER. INSTRUCTED TO REPLACE.

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

BULK FOOD CONTAINER LIDS IN REAR MUST BE KEPT CLEAN & FREE OF FOOD STAINS.

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

CEILING TILES ABOVE THE BAKING OVEN IN REAR, HAVE PEELING PAINT-MUST REPLACE.

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

ANY UNNECESSARY ARTICLES IN BASEMENT, TO THE LEFT OF THE ENTRY DOOR, MUST BE ELEVATED OFF THE FLOOR-OR BETTER ORGANIZED, TO PREVENT PEST HARBORAGE.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER PROVIDED TO THE ESTABLISHMENT. OBSERVED HOT WATER WITH A TEMPERATURE OF 104F AT THE 3 C...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NO WATER PROVIDED TO THE RESTROOMS. MUST PROVIDE HOT AND COLD RUNNING WATER. SERIOUS VIOLATION 7-38-030.

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE CONSTRUCTION EQUIPMENT FROM THE BASEMENT.