Dunkin #354732

Inspector's notes

-- A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Hand drying provision not available for 1 of 2 hand sinks in the kitchen: the hand sink near donut display area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violations: 2nd 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: -- Hand soap not dispensing for hand sink near food/donut prep area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Repair or replace hand soap dispenser near food/donut prep station within 10 days. A re-inspection will be conducted on or before 9/15/25 to verify soap dispenser is replaced. Corrective Action: Correct prior to re-inspection.

Inspector's notes

-- In prep-top cooler and walk-in refrigerator, observed containers for pork sausage patties with thawed date of 8/22/25 and 8/27/25. Reviewed date marking and discard requirements of ready-to-eat TCS foods with the person in charge. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed a few fruit flies hovering near donut display area. Provided recommendations to reduce the attraction of pests: limiting standing water/liquid spills, filling/closing holes or other gaps along floors, walls, and ceilings, keeping outer openings such as doors closed/protected, limiting open/exposed food, inspecting shipments of food and premises for evidence of pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Observed employee return from restroom break and start to continue working on tasks without washing their hands upon reentering kitchen. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Requested employee properly wash hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- No paper towels available in dispenser near ovens/hot food prep area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Ice scoop in ice maker with the handle sitting directly on top of the ice. 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

Corrective Action: Correct prior to next routine inspection.