DUNKIN → 03.10.2023

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

DUNKIN → 03.10.2023

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

DUNKIN → 03.10.2023

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

DUNKIN → 22.06.2023

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

DUNKIN → 22.06.2023

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

DUNKIN → 22.06.2023

Live animal other than fish in tank or service animal present in facility’s food or non-food area.

DUNKIN → 22.06.2023

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

DUNKIN → 04.08.2022

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

DUNKIN → 04.08.2022

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

DUNKIN → 05.08.2021

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

DUNKIN → 05.08.2021

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.