Dunkin Donuts, 11657 Lakeridge Parkway A, Ashland, VA 23005 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Dunkin Donuts
Address: 11657 Lakeridge Parkway A, Ashland, VA 23005
Type: Fast Food Restaurant
Phone: 434 989-1570
Total inspections: 7
Last inspection: 10/05/2015
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Inspection findings

Inspection date

Type
Discussed the following with the person in charge (PIC):
1. The PIC stated that the employee health policy has been reviewed with the staff and they have signed copies of the policy but she does not have them on file at the store. Provide copies of the signed policies at the store to verify that all employees are aware of the policy.
2. Provide a thermometer inside of the sandwich prep unit.
3. Ensure that employees are not wearing jewelry on their hands and arms unless it is a plain ring.
Observed good food handling practices by the staff (handwashing & glove use) and good date marking of foods.
  • Person in Charge
    Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Observed no information on file regarding how the staff are informed of the employee health policy.
    Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
    1. Interior of the sandwich prep unit.
    2. The cart that stores the donut toppings.
    3. Both donut carts.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
10/05/2015Routine
Discussed the following with the person in charge (PIC):
1. Ensure that employees are informed of the employee health policy and are aware of their reporting responsibilities. The EHSS gave the PIC a copy of FDA Form 1-B. Observed the corporate employee health policy posted in the office.
2. Provide a thermometer in the sandwich prep unit.
3. Recommend that the person in charge attend an accredited food safety training course.
4. Food source is DCP.
Observed good holding temperatures of foods.
  • Person in Charge
    Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
    Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
04/07/2015Risk Factor
Abbreviations: PIC-person in charge, RIC-reach-in cooler
Observed good holding temperatures of food and the overall facility very clean.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable temperature.
    Correction: Adjust the sanitizing solution to a minimum temperature of 75°F.
  • Equipment and Utensils, Air-Drying Required
    Observation: Plastic food storage containers were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
10/06/2014Routine
3 - compartment sink - 200 ppm quaternary ammonium, water in sanitizer sink - 78'F
Abbreviations: CH - Cold Holding
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
05/27/2014Risk Factor
30 day opeing inspection. Very clean and well organized establishment. PIC to FAX Serv Safe Certificate to 804365-4355.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: Observed thermometers needed in front small reach-in cooler and prep cooling unit.
    Correction: Recommend all cooling units have thermometers to measure temperatures in order to insure safe ranges are maintained for stored foods.
01/06/2014Routine
Establishment cleaned for opening. All cooling units operational. Doors self closing for bathrooms. Establishment approved for food permit, signed permit left with owner. Planned opening date December 12, 2013.
No violation noted during this evaluation.		12/09/2013Pre-Opening
Walk-thru inspection for Pre-Opening: Food source National DCP (Greensboro, NC). All foods pre-cooked, reheated in ovens to 165 degrees. 3 basin sink for sanitizing (Quat. ammonium). Quat used for sanitizing containers. Sandwich prep cooling unit not in operation. HACCP plan established by Dunkin' Donuts to be used by employees to record temperatures regularly. Trash containers needed in each bath, covered trash container needed in women's bath. Entire facility to be cleaned prior to final inspection, including cooling units. Date marking done for all potentially hazardous foods. Thermometers to be available in all cooling units. Reviewed Employee Health policy and procedures, manual used for education and training of all staff. Distributed Form 1-B. All cooling and heating units to be operational at time of final inspection. Wiping cloths for food contact surfaces to be stored in sanitizer container. Call 804-365-4339 for scheduling final "Pre-opening inspection". Hand washing sinks to have soap, water temperature 100 degrees or higher and drying devices. Seating 24 spaces. Final inspection to be conducted Monday December 9, 2013 10:00 am.
No violation noted during this evaluation.		12/06/2013Pre-Opening

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