DUNKIN'

The dish-washing machine was not using the right amount of chemical sanitizer to kill germs.

Code 4.4(P)

Ready-to-eat foods that need to be kept at a safe temperature aren't being labeled with dates to track how long they've been stored, which could allow unsafe food to be served to customers.

Code 3.4(G)(2)

Cold foods were not being kept at a safe temperature to prevent bacteria growth.

Code 3.4(F)(1)(b)

The restaurant's health inspection license was not properly displayed where customers can see it.

Code 3701-21-02(I)