Dunkin #351937

Inspector's notes

Observed three pitchers of cold brew cooling in the walk-in at 59*F using probe thermometer (verified by person in charge). Person in charge (PIC) stated the cold brew was prepared at 4 am using tepid water from the faucet, time of inspection was approximately 8:30 am. Ambient temperature of walk in was 59.1*F using min/max thermometer. PIC voluntarily discarded the pitchers of cold brew at time of inspection - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of cold brew sitting out at room temperature on the counter by the registers at 60*F using probe thermometer (verified by person in charge). PIC stated it was prepared at 4 am. Also, observed white cheddar cheese, fried egg, milk, American cheese, butter, cheddar cheese sauce, light cream, coffee milk, skim milk, oat cream, portion coffee cream, cooked bacon, vegetable cream cheese, cream cheese, and strawberry cream cheese in the walk-in ranging from 49*F to 59*F using probe thermometer (verified by person in charge). Ambient temperature of the walk-in was 59.1*F using min/max thermometer. PIC stated all items have been in the walk-in for at least 24 hours. The last temperature check was done the night before at 6 pm and was below 41*F. PIC voluntarily discarded all items - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three pitchers of cold brew cooling in the walk-in at 59*F using probe thermometer (verified by person in charge). Person in charge (PIC) stated the cold brew was prepared at 4 am using tepid water from the faucet, time of inspection was approximately 8:30 am. Ambient temperature of walk in was 59.1*F using min/max thermometer. PIC voluntarily discarded the pitchers of cold brew at time of inspection - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of cold brew sitting out at room temperature on the counter by the registers at 60*F using probe thermometer (verified by person in charge). PIC stated it was prepared at 4 am. Also, observed white cheddar cheese, fried egg, milk, American cheese, butter, cheddar cheese sauce, light cream, coffee milk, skim milk, oat cream, portion coffee cream, cooked bacon, vegetable cream cheese, cream cheese, and strawberry cream cheese in the walk-in ranging from 49*F to 59*F using probe thermometer (verified by person in charge). Ambient temperature of the walk-in was 59.1*F using min/max thermometer. PIC stated all items have been in the walk-in for at least 24 hours. The last temperature check was done the night before at 6 pm and was below 41*F. PIC voluntarily discarded all items - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in being used to store TCS foods (see violation #22 for complete list). Ambient temperature was 59.1*F using min/max thermometer. PIC placed a work order at time of inspection and will not use walk-in until it is able to maintain 41*F or below. Corrective Action: Correct within 24 hours.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed TCS foods such as precooked sausage and cream cheese (see embargo for complete list) cold holding in the sandwich cooler in the drive-through area with internal temperatures of 48-55F, probe thermometer, verified by person in charge (PIC). According to PIC, the temperature of the cooler and food was not taken the day of the inspection. PIC voluntarily discarded the TCS foods, see embargo form. Suggested using a dial thermometer in a water bottle that is stored in the cooler to monitor the temperature. 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

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

Observed precooked TCS foods such as eggs, turkey sausage, sausage patties and dairy such as bagel bites, American cheese, and cream cheese cold holding in the make-line cooler, and cold brew on the counter with internal temperatures of 44-54F, probe thermometer, verified by person in charge (PIC). According to PIC, the make-line cooler may need to be serviced. The cold brew is stored on the counter during the rush. PIC placed into the walk-in cooler to rapidly cool to 41F or less and added ice to the cold brew. 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

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 and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pooling water, a slimy green substance and soil debris on the floor under and around the ice machine. According to PIC, a leak may be coming from the ice machine drain line. Discussed routinely removing soil and debris from the floors/walls/ceilings often enough to prevent an accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. >>>Observed ham stuffed croissants, sausage, bacon, wake-up wraps with sausage, egg and cheese, bagel minis with cream cheese, turkey sausage, empanada with egg, chicken poblano, and chorizo in the main make line unit ranging in temperature from 46*F - 52*F. The ambient temperature of the unit was 52*F - 52.3*F using min/max thermometer. Per the person in charge the food items were placed in the unit last night. Time of inspection was approximately 1 pm. Notified person in charge and they discarded the food items. ===Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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 the main make line cold unit with an ambient temperature ranging from 52*F - 52.3*F using min/max thermometer. Notified person in charge and they submitted a work order. Per the person in charge they will keep all TCS food items in the walk-in and will not use the unit until it is able to maintain an ambient temperature of 41*F or below. Re-inspection: 3/27/24 Correct By: Correct Prior To Reinspection