Dunkin #355179

Inspector's notes

Certified Food Protection Manager (CFPM) not on site at the time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- No paper towels available inside dispenser for hand sink near ice machine at the time of inspection. Reviewed MCESD requirements with the PIC: 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. 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: -- Hand sink between front register and drive thru area had various items such as blenders inside the basin at the time of inspection. Multiple employees were also observed wringing towels out and using the sink for purposes other than hand washing at the time of inspection. Reviewed hand sink restrictions with the person in charge: • Hand sinks must be maintained so that it is accessible at all times. • Not used for other purposes than handwashing. • Facilities must be maintained in a condition that promotes handwashing. The PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. 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: -- 1 of 2 hand sinks in kitchen (hand sink near ice machine) did not have soap available for hand washing at the time of inspection. Reviewed MCESD requirements: 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.

Inspector's notes

-- Container of hash browns in low profile reach-in drawer with a date mark prep date of 3/5/26. The person in charge stated the date was incorrect, however, they did not know exactly when the hash browns were placed in the unit. At the time of inspection, the PIC voluntarily discarded the hash browns. 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). Corrective Action: Corrected at time of inspection.