Dunkin Donuts in Tannersville picks up 11 violations in food safety inspection, Ice machine cuber head and separation tray with black mold like substance

Dunkin Donuts in Tannersville picks up 11 violations in food safety inspection, Ice machine cuber head and separation tray with black mold like substance

 

Dunkin Donuts in Tannersville on Alger Food Safety Inspection August 30, 2019

Dunkin Donuts

28 Alger AVE
Tannersville, PA 18372
(570)856-5783

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services made an unannounced visit for an annual inspection at the Dunkin Donuts restaurant on Alger on August 30, 2019.  After citing the Dunkin with 11 violations the inspector determined the eater to be, “out of compliance” with state regulations. This will result in a follow-up inspection, typically, within the next couple of weeks.

Among the violations cited the report made the following observations:

  • Ice machine cuber head and separation tray observed with black mold like substance. Machine emptied, ice voluntarily disposed of. Machine shall be cleaned and sanitized before resuming use.
  • Food Employees observed working with exposed foods with fingernail polish and / or artificial fingernails.
  • Food Employee observed donning single use gloves without a prior hand wash after changing tasks which requires hand washing.
  • Plumbing system not maintained in good repair – observed cold water valve of hand wash station shut off, or leaking.
  • Non food contact surfaces of donuts shelving units and beverage stations observed with old food residue and in need of more frequent cleaning.
  • Working containers of cleaner were stored above and on the same shelf with food and/or single service articles in the front drive through service area and back dry store room area.
  • The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Bulk food ingredient storage containers, in the Back storage/prep area, is not labeled with the common name of the food.
  • Cooked Eggs, pork and turkey sausage were held at a temperature range of 47-50°F, in the cook line bane marie refrigerator and drawers area, rather than 41°F or below as required. Foods were voluntarily disposed of at the time of this inspection.
  • Multiple date markings indicated on prepared foods under refrigeration. Unable to determine disposition. Foods were voluntarily disposed of.
  • Cook line bane marie and refrigerated drawers not maintaining Time Temperature Control for Safety (TCS) foods at or below 41*F as required.

About The Author

Don Shaw

Don Shaw journalist covering local news for The Pennsylvania Chronicle (717) 461-2107 don.shaw@pennsylvaniachronicle.com