DUNKIN → 09.09.2024

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

DUNKIN → 09.09.2024

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 → 09.09.2024

Failure to display required signage about plastic straw availability

DUNKIN → 09.09.2024

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

DUNKIN → 09.09.2024

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 → 22.09.2023

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 → 22.09.2023

Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.

DUNKIN → 22.09.2023

Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

DUNKIN → 22.07.2022

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 → 22.07.2022

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