HomeMy WebLinkAboutdunkin donuts john fitch i
Establishment: Inspection Date:
ddress/City: — _ Z Time' ROinsp REinsp
Health Dept: 2 Class: 1 3 Based on an inspection this day,the items marked DNC identify the violations in operation or facilities which must be corrected by the date specified on page 2.LUSK, Jr
FACTOR ITEMS Listing is not inclusive of all possible debatable items C /A DNC }BEY: C[complies] N/O[not observed] N/A[not applicable]
0 t
DNC[does not comply] 0[other] RTE[ready-to-eat]
per_ r
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9hste tl 2 fiz: P' r i rt i i i fec ioi�`r�s€rtt�#ed `
CC f bff N/A 4
Written documentation of trainf rig program A Food workers have no exposed infected lesions/burns
Approved source,wholesome,non ad 2 B Personnel with infection restricted
C IA 4 A A roved shellfish,finfish,meat USDA a C Communicable disease of worker reported to local health director
& oult roved
B Food cans in good condition('not rusty,bloated,leaking) 3 andwashtng faculties provided,hands washed,clean C A A
C Wholesome/nonadulterated foods/safe Handwash facilities in all food prep/dispensing&warewash areas
D Commercial products(no home grown/canned food) B Handwash facilities in or immediately adjacent to toilet rooms
E Potentially hazardous foods receivedatpropertemperature C Handwash facilities accessible/convenient to use
0 D Personnel hands washed,clean/Proper handwash procedure
3 Potsntia#F hazardous food E Handwashing at appropriate times
t8n+pp v t
during s 8rage,pretsardtf �ra�stay se�fpe� � �� �� �� 0
it pract c'es A Hot holding greater than or equal to 140°F. (Whole beef/pork roasts 1300 C N#Q Pll 2�
E)
B Cold holding less than or equal to 45°F. A ❑ No eating ❑ No smoking while working
B Wounds covered adequately
C Proper Cooling C Proper sink used for 11:11 shing
D Proper re-heating 0
E Proper internal cooking/consumer advisory Posted
A Approved sanzeravailable/adequateconcentrationofsanitizer
Altee e`fecditrps r ° 'x - �� ? g Food-contact surfaces and utensils used for potentially
t�p®ratiivt<,therei� �t °�pf�+��d � � �
hazardous food sanitized at least every 4 hours
A Food thermometer available and accurate C Adequate i hwashersanitizer Ofinal rinse temp
B Proper food thermometer for product D Pro ersanitizin rocedure
C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food
0 0
C N/0 ,,
€tisPlay,service and transporta#ion A Cloths and/or sponges in good repair and clean
A Produce washed B Wiping cloths kept in sanitizer between uses
B Raw meats not stored/prepared near ready-to-eat foods 0
C Food covered properly
D Adequate splash guards/sneeze guard A Food equipment clean,utensils clean,equipment interiors clean
E No unauthorized personnel B Single use gloves changed when soiled
F No pooling of eggs not cooked immediately C Food--contact surfaces clean
8 Food containers stored off the floor 0
0 a ;
Havadling of food minlr�tilzed C N/O'NdA" 2 p° C d C t�t0 N/A
A No unnecessary handling RTE and/or cooked foods with bare hands Soap/paper towels/ drying device available
B Minimize food handling,other than ready-to-eat,with bare hands B Dispenser(s)working: ❑Soap ❑Paper towel
C Adequate utensil(s)for dispensing food/ice C Handwash sink(s)clean eceptacle at handwash sink
0 0
The following information is not debatable and does not affect our score.V4 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS
y (1�Y. QFO[qualified food operator],DA[designated altemate],PHF[potentially hazardous food],FB[foodborne]
PHFs are hot held at: °F. PHFs are cold held at: °F. Describe illness conditions when you would exclude a food worker from working:
Are internal cooking temperatures taken? Y N +To what temperature do you cook:
Poultry Ground Beef Pork
Roasts Other What diseases related to FB illness are you required to report to the local health department?
Describe re-heating procedures:
Are temperatures recorded/logged for cold holding foo uipment? Y N Is there a written illness policy that requires the food worker to report specific illness conditions
and diseases to the QFO? Y N *Do you have a paid sick leave policy? Y N
Are foods cooked in advance and Goole N *Are leftovers saved? Y N Is there a language barrier between inspector&QFO? Y N indicate language spoken
List products cooled:
by QFO/DA: *Can the QFO/DA read the inspection report? Y N
Describe cooling met hers. Indicate who answered the above questions: Name(print): —
Is cooling monitored for time&temp? Y N Is the monitoring of cooling recorded? Y N Indicate the title of above person(circle al p y):CFO DA Mgr Cook Owner FW
*Obtain signature of the person calved the CFO responsibilities information at the time of the
Is there a produce washing policy? 7 N *Describe what is washed and inspection:
where:
Note: This report is a two page form(total of 62 debitable items) Page 1 of 2