Premises Information


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Name

DUNKIN DONUTS / BASKIN ROBINS #344919

Address

16131 LANCASTER HY

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/6/2024

Final Score @ Grade

96.50

General Comments

TPHC procedure template may be found at: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english EHS providing TPHC template for the managers consideration. Inspection revealed repeat instance of almond milk out of compliance for cold holding due to frequent removal from lowboy for use. If milk cannot be kept cold due to constant use, EHS advises implementing a 4 of 6 hour holding window wherein the food is removed from temperature control and discarded at the end of the usable 4 or 6 hour window. A 6 hour holding window shall only be used if the milk does not exceed 70F in that time. In order to utilize TPHC, the facility shall: 1. Have the written procedures attached completed and made available onsite 2. Maintain a log to verify milk begins at 41F or lower 3. Label milk to indicate its time of removal from temperature control and discard time. Milk at the facility shall be wither kept in compliance with proper TPHC or at the holding temperature of 41F or below. EHS advises the GM to reach out when returned from leave with any questions, comments, or concerns.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	0	Certified Food Protection Manager	No	No	No	2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM onsite during inspection. (-0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
22	3	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of almond milk inside front lowboy at 66F. PIC states constant use in peak hours reduces ability to keep almond milk cold. CDI- PIC voluntarily discards almond milk. REPEAT. See comment. (-3) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
43	0.50	In-use utensils: properly stored	No	No	No	3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knife left on prep counter with food debris. Keep in use utensils stored on clean surfaces only. (-.05)
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. EHS notes harborage of flies at grease trap and foul odor emanating from many yards away. EHS notes the receptacles are shared with neighboring facilities and takes zero points for first instance of dumpster out of compliance. (-0)
55	0	Physical facilities installed, maintained & clean	No	No	No	6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed need for cleaning of floors throughout the facility; particularly front service area near doughnut case. (-0)