Dunkin Donuts, 435, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Food protected during storage; preparation; display; service; transportation
Observed several boxes of food on floor of walk in freezer and boxes of single service items on floor in back room.Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit(amoothie reach in and make up units). Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] In-use food; ice dispensing utensils properly stored
Observed coffee stir spoons stored in sanitizer water. Sanitizer water is a potential source of cross contamination. Rinse spoons after use and store in a dry container. Utensils may not be stored in standing water.
- General Comments that relate to this Inspection
Per operator; several people are scheduled to become CFPMs through their coporate class in the next month.CFPM (list all CFPMs in facility): Operator stated she though a couple of people had certificates but they were not available at time of inspection. Please note the current CFPM will expire in 2 months.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Notes:-hand sinks stocked; no bare hand contact policy in place. Employee correctly stated proper times to wash hands.-cold holding checked ok - walk in at 37F; sausage 39F; sasauge patty 41F; egg 34F; make up unit 1 - ham; chicken finger; sasauge; eggs 36-41F; make up unit 2 - cheese 40-41; walk in freezer 7F - all product frozen; smoothie reach in at 38F.-no hot holding at time of inspection; items are kept in warms for 30 minutes; have timers-reviewed temperature logs-reheated egg temped at 196F-all product is received pre-cooked; thawing of frozen product is done in walk in-3 compartment sink and test strips available-sanitizer bucket measured at 400ppm quat; filled from 3 compartment sink; cloths stored properly-chemicals labeled and properly stored-ice machine clean; scoop properly stored-discussed cleaning of equipment with no issues noted-date marking system in place; discussed first in; first out with no issues noted-restrooms clean and stocked-regular pest control by Clark; no issues noted at time of inspection-dumpster ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
10/5/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes:This facility will need to have a certified food protection manager on hand w/in 60 days of permit being issued. A manager or employees will need to attend and complete a 16 hour serve safe course. Nicole has been in discussion w/ one of the Food supervisors about cfpm requirements. Once complete and certificates received post certificates in facility. Handsink stocked and operational. Installed properly.3 compartment sink operational - sprayer working properly. Installed properly. Drains properly. Equipment all NSF and installed properly.Coolers @ 33 f - install thermometers inside units that don't have any before operation begins.Walk in cooler @ 40 f. Walls and floors ok- condensation unit ok. Freezer @ 0 f. Walls and floors ok condensation unit ok.Racks; tables; and food equipment ok. Mop sink ok. Hoods installed properly and sealed properly.Frp sealed and trim installed properly. Tile base coving sealed and installed properly.Complete before operating -1. In process -trim being installed on wall by walk in cooler.2. Seal outer gaps where mop sink meets wall to provide sealed area with caulking/silicone.3. Install outlet covers before operation begins.
|
6/24/2015 | Opening Inspection | 100 |
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