Inspection Report

Business Name
Dunkin #349191
Business Address
10240 N 90TH ST SCOTTSDALE AZ 85258
Permit Number
FD-69289
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
10/9/2024
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

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 Addl Notes: At time of inspection did not observe managers with Certified Food Protection Manager certificates. Corrective Action: Correct prior to next routine inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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.

Addl Notes: Observed three dairy containers inside creamer unit with internal temperatures of 64*F-65*F with establishment and inspector thermometers. Notified Person In Charge (PIC). Per PIC no employee touched dairy containers today. Directed PIC to discard all improperly cold holding dairy/creamers from unit. Also observed tcs foods inside sandwich reach in unit: bagel and cream filling at 45*F; cooked eggs at 46*F. Directed PIC to move all listed food to main walk in unit. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed excessive yellow organic matter on back wall of small ovens. Notified Person In Charge (PIC). ===A dirty wall or ceiling in any room. 2nd Consecutive Violation. Corrective Action: Correct prior to next routine inspection.

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed at walkway by drive thru with large amounts of exposed bedrock concrete from excessive water dropping onto floor. Exposed concrete now by three compartment sink and walkway by main ice machine. Notified Person In Charge (PIC). === Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 2nd Consecutive Violation. Corrective Action: Correct prior to next routine inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Of note: Establishment in the near future may be remodeling adding water lines to new cold brew draft system. This will require a review with Maricopa County Environmental Services Department. Please contact us at (602)506-6824 or via email at
esplanreview@maricopa.gov

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation
Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.