Dunkin #350873

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

4-301.11 - Priority Foundation: 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.

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

4-904.11 - Core: Kitchenware and Tableware-Preventing Contamination; Utensils, Equipment and Linens Predefined Comment: All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing.

Observed several soiled single use linens on countertops where drinks are made and food is stored. Person in charge to remove linens and train staff. 4-904.11 - Core: Kitchenware and Tableware-Preventing Contamination; Utensils, Equipment and Linens Predefined Comment: All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing.

Cold holding unit at ovens and cream dispenser near drive thru window with an ambient temperature of 42-43*F. Foods holding an internal temperature of 44*F and below. Equipment holding cold temperature-controlled foods should be at a temperature of 41*F or below to hold foods at an internal temperature of 41*F or below. Person in charge to inform management to place work order for maintenance. Discussed usage of thermometers and temperature monitoring. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

No test strips onsite for measuring quaternary solution. Person in charge to place order and send invoice to email prior to re-inspection on 6/10/2025. 4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection.

Repeat Violation No food manager on duty at time of inspection. Person in charge to speak with management to schedule exam. FOURTH CONSECUTIVE VIOLATION 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Hand sink at service station with sponges and soiled rags stored on rim. Hand sink in men's and women's restroom with metering faucet dispensing water for 8-11 seconds. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Person in charge removed items from hand sink at service station and will place work orders for faucets in restrooms. 5-202.12 (B-D) - Core: Handwashing Sinks, Installation; Faucet Approved/Installed. 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. Predefined Comment: PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing.

Clean out cover missing from wall under hand sink in men's restroom, causing hole in wall and plumbing to be exposed. Person in charge to place a work order. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.

Repeat Violation Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. THIRD CONSECUTIVE VIOLATION 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Observed veggie cream cheese and butter in make table with an internal temperature of 46-50*F. Person in charge was unable to determine why items were within temperature danger zone. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Repeat Violation Piping at drain from ice machine below flood rim. All drain pipes should be at least 1 inch above flood rim. Person in charge to fix by next routine inspection. FOURTH CONSECUTIVE VIOLATION 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained

Observed hand sink near ice machine slow draining, allowing an excessive amount of waste water to pool in sink for over 60 seconds. All waste water should dispense properly. Person in charge to have plumbing contractor maintenance unit. 5-401.11 - Core: Capacity and Drainage