Dunkin #356443

Inspector's notes

Multiple dead small flies observed on floor below front counter. Please clean and continue to monitor for activity and have pest control administered as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Rubber coved base below front counter peeling off wall. Small square cut in wall below front counter as well; unable to see if repair is needed or if hole is needed for passthrough.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Hand soap not available for men's restroom. The PIC stated they are out of their supply of soap, and a shipment will be arriving on 8/14/25. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. A re-inspection will be conducted on or before 8/22/25 to verify soap is available for all hand sinks. Corrective Action: Correct prior to re-inspection.

Inspector's notes

-- In walk-in refrigerator and prep cooler, observed sheet rack and containers of pork sausage, turkey sausage, croissant stuffers with ham, chicken poblano wraps, and egg bites without date mark labels on the items. The PIC stated the items were prepared on 8/10/25. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection. Repeat violations: 2nd

Inspector's notes

-- A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Paper towel dispenser for hand sink near the 3-compartment/ware washing area did not have any paper towels available for hand drying. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. An employee provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Containers of pork sausage, turkey sausage, croissant stuffers with ham, and egg bites had date mark labels ranging from 3-15-25 to 3-22-25. The PIC stated the items were mislabeled and all items were prepped 4 days prior to the inspection ( 3-29-25). Requested at the time of inspection the PIC update the date mark labels on the containers. Corrective Action: Corrected at time of inspection.