Dunkin Donuts, 9550 Fairfax Blvd, Fairfax, VA 22031 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Dunkin Donuts
Address: 9550 Fairfax Blvd, Fairfax, VA 22031
Type: Fast Food Restaurant
Phone: 301 300-6068
Total inspections: 4
Last inspection: 02/11/2015
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Inspection findings

Inspection date

Type
Active Managerial Control Award (AMC) presented during this inspection. The Certified Food Manager (CFM) deserves the pin and recognition.
The CFM demonstrates following knowledge/practices to reduce or eliminate foodborne illness risk factors at the facility:
1) He monitors and maintains logs for receiving and holding temperatures.
2) He has all the equipment labelled with cleaning schedules. For example, he has labels on ice machine, coffee machines with the time and date cleaning should be done. In addition he also has the mops labeled to separate bathroom mop and kitchen/lobby mop.
3) He even mentioned that he tastes the product after cleaning/calibration is done to make sure that it has no after taste and sanitizer is rinsed completely.
4) He trains new employees and existing employees on proper personal hygiene, hand washing, reporting symptoms of illnesses.
5) He has timers and labels for hot holding potentially hazardous foods, though it is maintained at 135F or above.
6) He observes/monitors employees for hygiene and signs and symptoms of illness.
7) Excellent date marking, even the containers on prep top is marked with the expiration date.
8) Chemical separated and labeled.
9) Dumpster outside covered, area clean.
10) He was active and eager to show/provide paperwork including pest control invoices, temperature logs with the EHS.
(Note: Inspection time includes the time for taking pictures and filing out paperwork for AMC award presentation.)
No violation noted during this evaluation.		02/11/2015Routine
  • Jewelry Prohibition (corrected on site)
    Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
    Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
  • Critical: Prevent Contamination of Food by Handwashing (corrected on site)
    Observation: Food employee failed to wash his or her hands prior to engaging in food preparation.
    Correction: ALL food employees shall be washing their hands as specified under 2-301.12. Training provided.
  • Handwashing Sink / Accessible at All Times (corrected on site)
    Observation: The only handwashing facility located at the front of facility is blocked, preventing access by employees for easy handwashing.
    Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
02/07/2014Routine
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Milk - 45F & half/half 45F @ #3
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
09/11/2013Routine
The True beverage cooler is being used to store potentially hazardous food. The cooler is designed for the storage of pre-packaged and bottle products only. Store the products in another cooler.
The Health Department has been notified that settlement on a change of ownership will occur on December 27, 2012. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
There is no hood exhaust system or a grease trap. Neither one is required.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: State SBS 6565NE
  • Equipment / Non Food / Design / Easy Clean
    Observation: Milk crates are used as elevated storage in the walkin freezer.
    Correction: Remove the milk crates. The milk crates are not smooth and easily cleanabel. If elevated storage is necessary, install NSF approved shelving.
  • Plumbing / Maintained in Good Repair
    Observation: The toilet in the ladies restroom does not flush.
    Correction: Repair the toilet.
12/20/2012Pre-Opening

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