Dunkin

Year by year

Inspections

1. Sep 1, 2026 Re-inspection · 2 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Corrected on site

     BANDAGES AND FINGER COTS - GLOVE USE

     Observed a food employee working with a bandage on their finger not wearing a single-use glove to cover it. I instructed the employee to use a single-use glove when working with a bandage on their hands, fingers, or wrists and to follow proper single-use glove handwashing procedures. The employee corrected during the inspection.

     Correction: Food employees working with a bandage, finger cot or stall on hands, fingers or wrist shall wear a single-use glove. Discard contaminated food items.

     Code 2-401.13

   • Not serious Priority Foundation Repeat

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Observed a cleaning brush located in the dishwashing area that is not easily cleanable and appeared worn. After discussing with PIC, they informed the brush is used in wash step of the WRS procedure. The PIC was informed that the brush was not easily cleanable and would need to be replaced with a device more easily cleanable.

     Correction: Utilize food cleaning utensils that are more easily cleanable.

     Code 4-202.11 (1) - (4)

   • Not serious Core Repeat

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Observed employee without a hair restraint in drink and food preparation area. Owner was informed that employees working in drink and food preparation area need effective hair restraints.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Observed cleaned food storage containers in the dish washing area stacked wet and without proper air-drying. Owner was informed that air-drying is required of all clean utensils during storage.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

2. Aug 25, 2026 Routine · 2 priority, 1 priority foundation, 4 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     Observed employee not washing hands after touching their person and begin to prepare a drink. Immediately informed employee that they must wash hands after touching their person and before engaging in food preparation. Informed PIC and managers that employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Observed cold brew in the cold brew cooler at 51F. The cooler measured at 47F. Discussing the cold brew process with the store manager via phone and the PIC shift manager, and reading the cold brew SOP, the cold brew is brewed in plastic containers and not held in any ROP, and should be maintained at 41F or below during its shelflife. The PIC informed the cold brew cooler's seal was broken and missing part of it. The store manager informed the cooler will be repaired. The PIC discarded the cold brew that was out of temp and will discontinue use of that cooler for cold brew until it is repaired. A reinspection will be issued for the cooler.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Observed a cleaning brush located in the dishwashing area that is not easily cleanable and appeared worn. After discussing with PIC, they informed the brush is used in wash step of the WRS procedure. The PIC was informed that the brush was not easily cleanable and would need to be replaced with a device more easily cleanable.

     Correction: Utilize food cleaning utensils that are more easily cleanable.

     Code 4-202.11 (1) - (4)

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Observed employee without a hair restraint in drink and food preparation area. Owner was informed that employees working in drink and food preparation area need effective hair restraints.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Observed in-use ice scoops stored with handle not extended and in-use sugar scoop stored with handle not extended. Informed nearby employees and establishment owner that in-use utensils have to be stored with handles extended. Employees moved the scoops. Observed metal stir sticks for mixing drinks stored in standing water. After discussing with an employee, the employee informed that the water is used for rinsing spoons after mixing drinks. Will discuss SOP with store manager regarding this practice. Informed employee to replace stir sticks and metal containers with clean ones and informed PIC that the stir sticks cannot be stored in standing water less than 135F

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Observed sanitizing solution visibly soiled and low concentration at 100ppm for quat. Discussed with an employee how often solutions are changed and they informed approximately ever hour if possible. Informed the employee that the solution should be changed as the solution was soiled and low concentration. The employee changed the solution and it measured at 200ppm.

     Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.

     Code 3-304.14 (D)

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Observed cleaned food storage containers in the dish washing area stacked wet and without proper air-drying. Owner was informed that air-drying is required of all clean utensils during storage.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

3. Mar 9, 2026 Routine · 1 priority, 1 priority foundation, 6 core, 1 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after touching face and neck and before touching clean utensils. I informed the PIC and co-owner that all employees need to wash their hands after touching exposed body parts other than hands and forearms or engaging in other activities that would cause hands to become contaminated. The co-owner indicated that he would educate the employee.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     The handwashing sink opposite the drive-through window did not have sufficiently hot water in a reasonable amount of time. I informed the co-owner and the PIC, and the co-owner indicated that he would have the sink adjusted or repaired to produce hot water.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There was no approved or current certified food manager for this establishment. I reminded the co-owner that the establishment needs to have a manager within 90 days, and the co-owner indicated that two employees are enrolling to take the course and obtain certification.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing multiple rings and a bracelet while working. I informed the PIC that employees may only have a plain ring as jewelry with working with food, and the PIC indicated that they understood.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scoop in bulk sugar container was being stored with its handle in the sugar. I informed the PIC that handles of scoops being stored in food need to extend out of and above the food, and the PIC indicated that they understood.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of food were stored on the floor in the walk-in freezer. I informed the PIC that the boxes of food need to be stored off the floor, and the PIC indicated that they understood.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The end of the the drain pipe under the large ice machine was visibly soiled. I informed the PIC and co-owner that the pipe needs to be cleaned promptly, and the co-owner indicated that it would be cleaned.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean containers were being stacked without being completely air-dried. I informed the PIC that all utensils need to be completely air dried before being stored, and the PIC indicated that they understood.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

4. Dec 16, 2024 Routine · 3 priority, 3 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after picking up garbage from floor. Observed employee picking up a fallen cup from the floor at the prepline station, the employee wiping his gloved hands on their pants and did not wash hands and changed gloves. Instructed Lead to instruct employee on when to wash. Lead instructed employee.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. Observed sanitizer in buckets and warewashing sink at available but dispensing at 0ppm. Instructed Lead to provide sanitizer at the correct concentration to all buckets and warewashing sink. Lead adjusted temperature at sanitizer dispenser unit and sanitizer level increased to 150 ppm. Lead replaced all sanitizer in buckets.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - DESIGN STANDARD

     Observed mop sink without an approved backflow prevention device. Instructed Lead to provide a backflow prevention device at mop sink. Lead will submit an order for backflow preventor.

     Correction: Provide a State of Wisconsin approved backflow prevention device.

     Code 5-202.14

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution is dirty. Observed dirty sanitizing solution of sanitizer bucket next to coffee machine. Instructed Lead to provide clean sanitizer solution to bucket. Lead will provide clean sanitizer solution.

     Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.

     Code 3-304.14 (D)

   • Not serious Core

     FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

     Multiple food equipment items are not cleaned at a frequency to preclude accumulation of soil residue. Observed soil accumulation on hot cocoa dispenser tabs, coffee condiment squeeze bottles, and bulk sugar bin. Instructed Lead to increase frequency of cleaning to prevent soil accumulation.

     Correction: Clean equipment at a frequency to preclude soil accumulation or clean equipment every 4 hours.

     Code 4-602.11 (D) (5)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Multiple equipment items are not cleaned on a frequent basis. Observed hot cocoa machine, cold brew cooler doors, undercountr beverage cooler inside surface, walk-in coooler floors, icing station organizer shelves, and dougnut name plates visibly soiled with food residues. Instructed Lead to increse cleaning frequency of these items. Lead will increase cleanign of these items to prevent soil resides.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

5. Feb 6, 2024 Routine · 1 priority, 1 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after touching her hair. Corrected on site and provided proper education.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Core Corrected on site

     WAREWASHING - CLEAN SOLUTIONS

     The quat for the sanitizer buckets is dirty and ot mmeasuring up to code. Corrected on site and provided education..

     Correction: Maintain clean solutions for warewashing at all times.

     Code 4-501.18