Dunkin #364146

Inspector's notes

*SECOND CONSECTIVE VIOLATION* Employee working at the cash register at the drive thru area put on gloves then went to handle donuts from the donut case without washing hands. The employee was asked to wash hands when changing tasks. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Pitcher stored in the handwashing sink in the ware wash area. PIC removed the pitcher. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECTIVE VIOLATION* There is a gap at the bottom of the back kitchen door, which opens to the outside. Install door sweep on the bottom of the door to eliminate the gap or eliminate by other means. ** Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. Corrective Action: Correct prior to next routine 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.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Multiple stirring spoons stored in standing water between uses. PIC removed the spoons from the standing water. Ensure that in use food/ice-dispensing utensils are properly stored between uses to reduce potential contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* No hot water available at handwash sink next to the ice machine due to a missing facet. PIC stated that the sink is scheduled for repair. 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. Corrective Action: Correct prior to re-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 bagging trash/handling in use trash bag then went to make two matcha drinks; then put on a glove, and went to handle chocolate munchkin donuts without first washing hands. The 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 hot water available at handwash sink next to the ice machine due to a missing facet. PIC stated that the sink would be scheduled for repair. 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. Corrective Action: Correct prior to re-inspection.

Inspector's notes

There is a gap at the bottom of the back kitchen door, which opens to the outside. Install door sweep on the bottom of the door to eliminate the gap or eliminate by other means. ** Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee with food items wearing multiple dangling bracelets. Ensure that employees working with exposed food do not wear any other jewelry other than plain band. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Multiple stirring spoons stored in standing water between uses. PIC removed the spoons from the standing water. Ensure that in use food/ice-dispensing utensils are properly stored between uses to reduce potential contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have test strips to test sanitizer levels for the quat sanitizer used at the three compartment sink/buckets. Ensure that proper test kit is present to measure chemical sanitizer concentration for the sanitizer that is being used. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cold brew (44*F) in the tap system. Ambient temperature was 37*F using min/max thermometer. Person in charge stated the cold brew was prepared and placed in the tap system at approximately 6am, time of inspection was approximately 12pm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold brew in the tap system at 51*F. Per the person in charge (PIC) the cold brew was made at approximately 8 AM, time of inspection was approximately 9:00 AM. The ambient temperature of the unit was 41*F using min/max thermometer. PIC put the cold brew in the walk-in to rapid cool. Corrected at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.