Dunkin #349833

Inspector's notes

Observed exposed concrete floor next to the drive-thru. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pitcher of cold brew sitting out at 52*F and turkey sausage in the top of the make-line unit at 45*F using probe thermometer, verified by person in charge (PIC). PIC stated the cold brew was out less than 4 hours and placed the cold brew in the refrigerator to rapid cool, and voluntarily discarded the turkey sausage - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed exposed concrete floor next to the drive-thru. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no quaternary ammonium ( quat ) test strips available at time of inspection. Discussed with PIC importance of having quat test strips to determine concentration of sanitizer levels. Correct/obtain prior to re-inspection on 3/10/26.

Inspector's notes

Observed exposed concrete floor next to the drive-thru. 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

Establishment currently has third consecutive violation #22. An audit of employee food handler certificates was completed and the establishment had 0 out of 19 employee Food Handler Certificates. The person in charge of a food establishment shall ensure food employee(s) are trained on foodborne disease prevention in accordance with Chapter VIII, Section 2 of the Maricopa County Environmental Health Code, within 30 days of performing any food employee activity. Re-inspection can be conducted virtually or in-person. Corrective Action: Correct prior to re-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

3RD CONSECUTIVE VIOLATION Observed cooked sausage patties, American cheese, plain bagel minis, (cream cheese) and everything bagel minis (cream cheese) cold holding in the reach-in cooler near the drive-thru window with internal temperatures of 45-48F, probe thermometer, verified by person in charge (PIC). According to PIC, the sandwich prep cooler is not working so the reach-in is being used. The reach-in observed to have an ambient air temperature of 46F. PIC discarded the bagel minis and sausage, see embargo form. PIC placed the American cheese (stored in reach-in less than 4 hours) in the 3-door refrigerator to rapidly cool to 41F or less. PIC will not use the reach-in cooler to store any TCS foods. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. 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 an employee 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

2ND CONSECUTIVE VIOLATION Observed sliced cheeses, cream cheese, bagel minis (cream cheese), precooked egg bites, and ham/cheese stuffed croissants cold holding in the sandwich/food prep cooler, with internal temperatures of 43-51F, probe thermometer, verified by PIC. According to PIC, the TCS foods were at 41F or less 3 hours prior to inspection. PIC placed the TCS foods into the main refrigerators to cool to 41F or less. See violation #33. 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.

Inspector's notes

Observed the sandwich prep cooler at the drive-thru with an ambient air temperature of 53.2 F, min/max thermometer, verified by PIC. The TCS food in the unit had an internal temperature of 43-51F, see violation #22. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 2/18/2025.

Inspector's notes

Observed a gallon of skim milk, dairy based cold foam, and a carton of oatmilk cold holding in the refrigerator across from the ice machine, with internal temperatures of 49-50F, probe thermometer, verified by PIC. According to PIC, the TCS foods were holding in the refrigerator for less than 3 hours. The TCS foods were placed into alternate refrigeration to rapidly cool to 41F or less. The refrigerator appears to not be maintaining 41F or less and will not be used to store TCS foods until it has been repaired. 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.

Inspector's notes

Observed exposed aggregate on the concrete floor at the beverage station near the drive-thru. Water and soil observed to be pooling on the uneven surface of the floor. Discussed repairing the floor as necessary to eliminate pooling water. A smooth, easily cleanable floor surface will allow water to properly drain, thereby preventing pooling which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Corrective Action: Correct prior to next routine inspection.

Core-6-202.15, C: Outer Openings, Protected>>> Observed a large gap, with light shining through, on the bottom of the exterior door in the back of the kitchen. Please install a door sweep, weather stripping or adjust threshold to provide an effective barrier against pests. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors. Correct By: Correct Prior To Next Routine Inspection