Dunkin Donuts, 3868 Center Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- C/*7.0 Observed an unlabeled spray bottle with blue liquid in the chemical/mop sink closet. Label all toxic chemicals in order to prevent confusion or misuse.
- 4.1 Provide a thermometer in the prep/drawer cooler (and all refrigerated units) in order to monitor ambient air temperature.
- Ambient air temperature of this unit was properly below 41°F today.
- -1 accurate digital thermometer available for use.
- -Observed employees wearing single-use gloves to prevent bare hand contact with ready-to-eat foods.
- -Observed proper cold holding temperatures throughout.
- -PIC knowledgeable of proper thawing procedures, using the walk-in cooler.
|
1/4/2012 | Standard2 | |
- No violations observed at today's inspection.
- -One accurate digital thermometer available for use.
- -Observed foods cold holding properly below 41°F.
- -Observed foods hot holding properly above 135°F.
- -Observed foods thawing properly under refrigeration.
- -Observed employees wearing single-use gloves to prevent bare hand contact.
|
7/14/2011 | Standard 1 | |
- *4.4 Observed sanitizing solution in the wiping cloth buckets below 50ppm. Maintain chlorine sanitizer at 50-200ppm.
- NOTE: Observed Milk Chugs in self-serve cooler w/expiration Jan 23, 2011. Check and rotate stock regularly.
- -One accurate digital thermometer available for use.
- -Foods hot and cold holding properly.
- -Foods thawed properly, under refrigeration or as part of cooking process.
|
1/25/2011 | Standard2 | |
- *4.4 Observed sanitizing solution in the wiping cloth buckets at a concentration below 50ppm. Maintain chlorine sanitizer at
- 50ppm-200ppm.
- 4.5 Clean the walk-in cooler door seal in order to remove black residue.
- 3.2 Label 2 of the containers (with white substances) on the rolling rack in order to avoid confusion or misuse.
- R/3.2 Label the bulk sugar bin in order to avoid confusion or misuse.
- -Observed foods hot holding properly at 135°F or above and cold holding properly at 41°F or below.
- -Observed proper chemical storage and labeling.
- -Observed proper date marking throughout.
- -One accurate digital thermometer is available for use.
|
8/24/2010 | Standard 1 | |
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