Dunkin #348401

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Employee working at the cash register put gloves on and went to handle food items at the make line and donut case without first washing hands. PIC stated that the employee would be instructed to properly wash hands when changing tasks. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ice machine with brown residue along the ice plate area. Manager stated that machine would be cleaned. Ensure that equipment, food-contact surfaces, and utensils are clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*FIFTH CONSECUTIVE VIOLATION* The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee working at the cash register put gloves on and went to handle food items at the make line without washing hands. Employee was asked to properly wash hands when changing tasks. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Drive thru window left open while not in use. Manager stated that employees would be instructed to close window while not in use. Ensure that the openings to the outside are protected against the entrance of insects. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Quat sanitizer solution in cloth buckets with concentration at less than 150ppm. Solution was remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Corrected at time of inspection.

Inspector's notes

In use ice bucket cracked and broken along the side. PIC discarded the bucket. Ensure that food contact surfaces of equipment/utensils are in good condition and smooth and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cold brew in the tap system at 54*F. Ambient temperature of the unit was 40.8*F using min/max thermometer. Per the person in charge the cold brew was made this morning at approximately 4am, time of inspection was 7:55am. Corrected at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed no paper towels at the handwashing sink in the back of the house and the handwashing sink in the front of the house by the gate. Notified the person in charge and they restocked the paper towels immediately. Discussed with the person in charge - paper towels must be stocked at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed cold brew draft system with ambient temperature of 64.7*F using min/max thermometer. Notified the person in charge and they moved the cold brew in to the walk-in. The cold brew was made this morning at approximately 4 am. Time of inspection was approximately 7:45 am and the cold brew was at 60*F. Discussed with the person in charge to keep the cold brew in the walk-in and store the pitchers of cold brew for use in one of the small refrigerators in the front. Per the person in charge, they will not store the cold brew in the draft unit until after it is serviced and is maintaining an ambient temperature of 41*F or below. The person in charge stated a work order has already been placed and they have been waiting for it to be serviced. Correct By: Correct Prior To Reinspection