Dunkin #363446

Inspector's notes

At time of inspection no Certified Food Protection manager and certificate present. During open hours of operation a Certified Food Protection manager and certifcate are needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection no paper towels at hand sink to right of pastry rack and oven. Notified Person In Charge (PIC). PIC restocked hand sink with paper towels. ===At all times each hand sink needs to be stocked with paper towels or other hand drying provision. Corrective Action: Corrected at time of inspection. 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: At time of inspection no hand soap was at hand sink to left of ice machine. Notified Person In Charge (PIC). PIC will stock hand sink with hand soap. -===At all times each hand sink needs to be stocked with hand soap. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee with long painted nails prepare iced beverages, work with open food coffee and croissants. Notified Person In Charge (PIC). PIC will have employee put on gloves during open food preparation. ===Employees with painted nails will require glove usage during food preparation. Corrective Action: Corrected at time of inspection.

Inspector's notes

*THIRD CONSECUTIVE VIOLATION* The PIC is not a certified food protection manager. 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

No paper towels or hand drying device available at the hand wash sink in back next to the ice machine. PIC provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. Corrective Action: Corrected at time of inspection. 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: No soap provided at the hand wash sink in the back next to the ice machine. PIC provided soap. Ensure that public/employee handwashing facilities are provided with a suitable hand cleanser. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple gallons and containers of whole milk, cream, cereal milk, coffee milk, cold foam, whipped cream, and eggs-46-52F in the walk in cooler. PIC stated that all items had been in the unit for an extended amount of time and discarded-see embargo form. Keep TCS food items in cold holding at 41F or below. **Ambient temperature of the walk in cooler was 51F at the start of the inspection. All food items towards the door were at 46-52F. Food items located toward the walk in freezer were 43F or below. Ambient temperature of the walk in cooler came down to 42F at the completion of the inspection. The PIC opened the freezer down to bring down the ambient temperature of the walk in cooler to be below 41F. Corrective Action: Corrected at time of inspection.

Inspector's notes

The walk in cooler does not have a temperature measuring device. PIC stated that a thermometer would be ordered. Ensure that a temperature measuring device is available in all cold holding units that contain PHF/TCS food items. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* The PIC is not a certified food protection manager. 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

The PIC did not know or have access to a policy on how to clean up vomiting or a fecal accident. Provided the PIC with clean up of accident handout. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

A speed rack with sheet trays of sausage, eggs, chicken items, and pretzel sliders thawing at room temperature in the prep area outside of the walk in cooler. PIC relocated the speed rack to the walk in cooler. Ensure that PHF/TCS foods are thawed using an approved method. Corrective Action: Corrected at time of inspection.

Inspector's notes

Quat sanitizer solution in cloth buckets with concentration at 0ppm. Solution was remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Corrected at time of inspection.

Inspector's notes

The PIC is not a certified food protection manager. 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

Employee working at the cash register put on gloves and went to make breakfast sandwiches for customer orders without washing hands. Employee was asked to wash hands. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels or hand drying device available at the hand wash sink in the make line area and the handwash sink next to the ice machine/warewash area. PIC provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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: Sanitizer bucket stored in the handwash sink in the make line area. PIC stated that the sanitizer bucket would be removed from sink. Ensure that hand wash sinks are used for handwashing only. Corrective Action: Corrected at time of inspection. 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: No soap provided at the handwash sink in the make line area and at the handwash sink next to the ice machine/ware wash area. PIC provided soap at both sinks. Ensure that public/employee handwashing facilities are provided with a suitable hand cleanser. Corrective Action: Corrected at time of inspection.

Inspector's notes

Equipment/utensils exposed to quat sanitizer at three compartment sink for less than ten seconds. *Manufacturer’s directions stated that equipment should be exposed to sanitizer for a minimum of 1 minute. Employee was instructed to properly sanitize all items. Ensure that equipment/utensils are exposed to chemical sanitizer for proper length of time according to manufacturer’s directions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cold foam topping and whipped cream (both containing milk/dairy items)-63-66F stored at room temp over the coffee bar area. PIC was unsure of how long the items had been out of refrigeration and stated that both items were out prior the start of the shift. Keep PHF/TCS foods in cold holding at 41F or below. Corrective Action: Corrected at time of inspection.