Inspection Management System
Premise Information
Return to Inspections
NameDUNKIN DONUTS #345190 Rules Governing Inspection Scores.
Address3114 FINCHER FARM RD Restaurants: 
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STE 100Day Care and Adult Care: 
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Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 8/12/2022 
Final Score @ Grade
89 B
NC Department of Environmental Health: 
General Comments
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
1 1 PIC Present, demonstrates knowledge, & performs duties No No No No Yes 2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed no PIC present during the time of inspection. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed no PIC present, food employees were unable to explain were the food is sourced, employees were not properly wash, rinse, sanitizing multi use utensils, cold holding items in the prep unit were above 41F. VR required no later than 8/22 to ensure the PIC is present and performing duties.
2 1 Certified Food Protection Manager No No No No No 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: Observed facility without a certified food protection manager present.
3 1 Management, food & conditional employee; knowledge, responsibilities & reporting No No Yes No No 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: Observed employee health policy posted on walk in cooler door. When two food employees were asked about the employee health policy they did not know what it was or where to find it. CDI: EHS discussed the employee health policy with employees.
5 0 Procedures for responding to vomiting & diarrheal events No No Yes No No 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: Observed no written procedures for vomit and diarrhea clean up. CDI: EHS emailed written procedures.
16 1.50 Food-contact surfaces: cleaned & sanitized No No Yes No No 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information please visit: or view our training videos at the following weblinks: Sanitizing Solutions - , How to Test Sanitizer , and Cleaning and Sanitizing Food Contact Surfaces . Observed food employee washing and rinsing plastic bins and storing them as clean without sanitizing items. CDI: Food employee sanitized plastic bins.
22 3 Proper cold holding temperatures No No No Yes Yes Repeat 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures . Observed multiple items in the prep top/unit above 41F. Food employee did not know when food was put in there. Food employee voluntarily discarded items. VR required no later than 8/15 to ensure prep unit is cold holding properly.
23 1.50 Proper date marking & disposition No No Yes No No 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely . Observed eggs and hashbrowns without food employee could not say when they were opened. CDI: food employee voluntarily discarded items
36 0.50 Thermometers provided & accurate No No No No Yes 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: or view our training video at the following weblink: Observed food employees unable to provide a thermometer during inspection. VR Required to ensure facility has a thermometer.
49 0.50 Non-food contact surfaces clean No No No No No 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed Buildup on the side of the ice machine, debris in the bottom of the prep unit. Clean items as needed to prevent buildup.
54 0 Garbage & refuse properly disposed; facilities maintained No No No No No 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.
55 0 Physical facilities installed, maintained & clean No No 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 floors in need of cleaning.
56 1 Meets ventilation & lighting requirements; designated areas used No No No Yes No 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees bags and drinks being stored on prep top.