Inspection Report

Business Name
Dunkin #349212

Business Address
1823 S GREENFIELD RD MESA AZ 85206

Permit Number
FD-69290

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
3/5/2025

Grade
D

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 2

Repeat Violation

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: 2ND CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. 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. Corrective Action: Correct prior to next routine inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed cooked eggs and cooked sausage hot holding in the warmer trays with internal temperatures of 98-128F, probe thermometer, verified by PIC. According to PIC, the eggs and sausage have been hot holding for less than 2 hours. PIC reheated to at least 165F. Maintaining cooked TCS foods at 135F or more during hot holding is required to prevent the growth of pathogens. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

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: 2ND CONSECUTIVE VIOLATION Observed TCS cold brew cold holding in the draft cooler with an internal temperature of 52-54F, probe thermometer, verified by person in charge (PIC). According to PIC, the cold brew was stored in the cooler (ambient air temperature 57F, min/max) for more than 4 hours. PIC voluntarily discarded the cold brew, see embargo form. The cold brew will be stored and dispensed from a unit maintaining temperatures of 41F or less. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Violation #: 40

Description: Personal Cleanliness

Comments:

2-302.11 - Priority Foundation: Maintenance-Fingernails. 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: Observed employees with painted/artificial nails scoop ice and make coffee beverages using bare hands without gloves. Employees with artificial/painted nails must wear gloves when working with exposed RTE foods. Employees donned gloves at time of inspection. Discussed the establishment's policy for glove usage when handling exposed food. According to PIC, employees must don gloves while working with food. PIC will retrain employees in order to prevent food contamination. Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed in-use stirring spoons stored in metal cups of cloudy room temperature water in the beverage prep areas. According to PIC, hot water is usually used to store the spoons that come into contact with dairy. PIC provided new metal cups with water at least 135F, and spoons. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law

Addl Notes: Observed the chemical dispenser installed at the 3-compartment sink with flex gaps. Per the remodel report (RM-10922), Provide an air gap (ASSE 1055A) for the chemical dispensers at the 3-comp sink. Current flex gaps are not approved. Emailed the chemical dispenser handout. Re-inspection 3 days. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Observed vinyl cove base installed at the type two hood. Per the remodel report (RM-10922), Remove the rubber vinyl cove base under the type two hood. Install a 3/8” stainless steel cove base under the hood. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Calibrated thermometer. Discussed the storage of the ice bin. Please provide the backflow test reports and the sign off for the type 2 hood from the city of Mesa. Re-inspection scheduled on 3/10/2025.
No County legal action will result from this inspection.

"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.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

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