Dunkin #349178

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed there to be no hand drying paper towels at both handwashing sinks; near ice machine and one by 3 compartment sink. PIC supplied both sinks with paper towels at time of inspection. Hand drying towels must always be available at all hand washing sinks. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager onsite at time of inspection. Correct prior to next routine inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ----- Employee working at the sandwich make-line observed coming into the kitchen from the bathroom, grabbed a pair of gloves to begin making an order. The employee was asked to remove gloves and wash hands before continuing. Discussed examples of when to wash and glove use limitation. Employee properly washed hands and put new clean glove on before making a sandwich. Per FDA Food Code 2017, food employees must wash their hands after any activity which may result in contamination of the hands this includes handling raw meats, touching bare human body parts (except arms), coughing or sneezing, using the toilet, and handling dirty equipment or utensils. Switching gloves only is not sufficient. Correct By: Corrected At Time Of 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. ----- Cooked sausage patties, cooked eggs, and sliced American cheese observed with internal temperature range of 53-55*F while being cold held inside the make-line unit near drive thru window. Per employee, the unit was stocked around 4:15am (more than 4hrs prior to inspection) but they forgot to turn the unit on until later in the day. The ambient temperature of the unit dropped below 41*F by the end of inspection. PIC voluntarily discarded food items mentioned above and restocked the unit. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Correct By: Corrected At Time Of Inspection