HOFSTRA UNIVERSITY - DUNKIN DONUTS

Inspection summary

HOFSTRA UNIVERSITY - DUNKIN DONUTS has been inspected 15 times by New York State Department of Health (NYSDOH) since September 15, 2009. The most recent inspection, on April 19, 2024, found no infractions.

8 of 15 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Handwashing and staff hygieneHigher risk

  Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

  Recorded 3 times across 3 separate inspections, most recently on February 8, 2023. For example: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

• Cleaning and sanitizingHigher risk

  Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

  Recorded 2 times across 2 separate inspections, most recently on February 8, 2023. For example: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

• Food temperature controlHigher risk

  Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

  Recorded once on February 1, 2023. For example: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded 8 times across 7 separate inspections, most recently on February 8, 2023. For example: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

• Building, plumbing and upkeepLower risk

  Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

  Recorded once on September 15, 2009. For example: Garbage storage areas not properly constructed or maintained, creating a nuisance

About this data

These results come from New York State Department of Health (NYSDOH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

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