- Non food contact surfaces of equipment not clean
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Improper thawing procedures used
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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01/13/2016 | Inspection | all refrigeration temperatures tested acceptable. no hot holding at this time of the day. walk in <45F. Manager contacted by staff and all items on tall rack were then wasted voluntarily. all sheet pans used in facility are now half pans. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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05/26/2015 | Inspection | all hot holding and refrig. temperatures tested were acceptable |
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