Dunkin Donuts North Station

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings2
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Hot holding temperatures for bot egg and sausage ranged from 129F up through 137F depending on where the manager temp'd the product.Please ensure a consistent temperature of atleast 140F for all hot holding.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Location Accessiblecritical
  Inspector note: Cloths and utensil in handsink.Manager states it is because she is cleaning.Handsinks are for handwashing only.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 8, 2009: 2 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.