✓

Dunkin Donuts North Station

December 22, 2009 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 2 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on December 17, 2009: 2 previous findings did not recur.

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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.