Dunkin #349212

Inspector's notes

Observed cold brew in the tap system at 48*F using probe thermometer, verified by person in charge (PIC). PIC stated the cold brew was prepared and placed in the tap system three hours prior to inspection and relocated to the walk-in to rapid cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

3RD CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed the in-use stirring spoon stored in a metal cup of cloudy room temperature water in the beverage prep areas. According to PIC, hot water is usually used to store the spoons that come into contact with dairy. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed vinyl cove base installed at the type two hood. Per the remodel report (RM-10922), Remove the rubber vinyl cove base under the type two hood. Install a 3/8” stainless steel cove base under the hood. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked eggs and cooked sausage hot holding in the warmer trays with internal temperatures of 98-128F, probe thermometer, verified by PIC. According to PIC, the eggs and sausage have been hot holding for less than 2 hours. PIC reheated to at least 165F. Maintaining cooked TCS foods at 135F or more during hot holding is required to prevent the growth of pathogens. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed TCS cold brew cold holding in the draft cooler with an internal temperature of 52-54F, probe thermometer, verified by person in charge (PIC). According to PIC, the cold brew was stored in the cooler (ambient air temperature 57F, min/max) for more than 4 hours. PIC voluntarily discarded the cold brew, see embargo form. The cold brew will be stored and dispensed from a unit maintaining temperatures of 41F or less. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employees with painted/artificial nails scoop ice and make coffee beverages using bare hands without gloves. Employees with artificial/painted nails must wear gloves when working with exposed RTE foods. Employees donned gloves at time of inspection. Discussed the establishment's policy for glove usage when handling exposed food. According to PIC, employees must don gloves while working with food. PIC will retrain employees in order to prevent food contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use stirring spoons stored in metal cups of cloudy room temperature water in the beverage prep areas. According to PIC, hot water is usually used to store the spoons that come into contact with dairy. PIC provided new metal cups with water at least 135F, and spoons. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the chemical dispenser installed at the 3-compartment sink with flex gaps. Per the remodel report (RM-10922), Provide an air gap (ASSE 1055A) for the chemical dispensers at the 3-comp sink. Current flex gaps are not approved. Emailed the chemical dispenser handout. Re-inspection 3 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed vinyl cove base installed at the type two hood. Per the remodel report (RM-10922), Remove the rubber vinyl cove base under the type two hood. Install a 3/8” stainless steel cove base under the hood. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Certified Food Protection Manager not at establishment during the inspection. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the top half of the cream cheese cold holding in the sandwich refrigerator with an internal temperature of 46F, and the cold brew in the draft refrigerator with an internal temperature of 54-55F, probe thermometer, verified by PIC. The cream cheese was placed into alternate refrigeration and will be rapidly cooled to 41F or less. The cold brew was discarded for being held in the danger zone for more than 4 hours. The draft cooler observed to have an ambient temperature of 53F and the cold brew was placed into the cooler 5-6 hours prior to inspection. PIC will not use the draft cooler to dispense cold brew until it is repaired to maintain TCS food at 41F or less. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Corrective Action: Corrected at time of inspection.