- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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01/26/2016 | Inspection | part 1 no violations
part 2 1 violation
discusses new product line with shelf stable ingredients that enable baking donuts on site. Also discussed changing sanitizing solution strength and replacing sanitizer at end of each shift/as needed/when adulterated with food |
- Non food contact surfaces of equipment not clean
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02/11/2015 | Inspection | |
No violation noted during this evaluation. | 04/17/2014 | Inspection | |
No violation noted during this evaluation. | 01/20/2014 | Inspection | |
No violation noted during this evaluation. | 01/30/2013 | Inspection | |
No violation noted during this evaluation. | 01/31/2012 | Inspection | |
No violation noted during this evaluation. | 07/12/2011 | Inspection | |
No violation noted during this evaluation. | 07/29/2010 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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07/03/2010 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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06/08/2009 | Inspection | |
No violation noted during this evaluation. | 07/29/2008 | Inspection | |
No violation noted during this evaluation. | 06/20/2007 | Inspection | |
No violation noted during this evaluation. | 07/28/2006 | Inspection | |
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