Inspection Report

Business Name
Dunkin #304847

Business Address
1931 W NORTHERN AVE PHOENIX AZ 85021

Permit Number
FD-70537

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/17/2023

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.

All foods in cold holding unit (cheese, sausage, wraps, ham croissants, butter, etc) with an internal temperature of 49-52*F. Person in charge mentioned foods had an internal temperature of 41*F within 3 hours prior to inspection. All cold temperature controlled foods should be held at 41*F or below. Person in charge placed foods in walk-in. Foods reached an internal temperature of 50*F within 25minutes. Recommended checking ambient temperature of units prior to use.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.

Cold holding unit with an ambient temperature of 56*F. Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. District manager mentioned they put in a service request and will be serviced today. Establishment to provide work order invoice once completed. Re-Inspection to occur by 10/19/2023. No temperature controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be held in walk-in at 41*F.

Correct By: Correct Prior To Reinspection

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices

No thermometers provided in any refrigerators onsite. All units are required to have a thermometer for proper monitoring of temperatures. District manager to purchase and have available prior to routine inspection on 10/19/2023.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods

Leak at plumbing of handwash sink near cold holding unit. All areas should be in good repair. Person in charge stated there is a work order and will be fixed soon.

The following items are in the process of repair from plan review inspection:

1. Provide plate or other means to remove access to turn off drive thru air curtain. Drive thru window is not self closing. Currently, air curtain has a switch to turn off the system causing the unit to be not in use.

2. Repair leak under the coffee trench drainage trough

All areas should work properly and be in good repair. Person in charge stated items are being serviced soon.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

Reinspection for cold holding unit to occur by 10/19/2023

This establishment received a(n) B Grade and had 1 Priority and 2 Priority Foundation violations on this inspection.
Core-2-102.12(A), C: Certified Food Protection Manager
At least one person on duty at all times is required to be present with a food manager certification. Person in charge was able to correctly answer questions regarding cold holding, hot holding, and when to wash. Obtain food manager certification by next routine inspection.

Discussed establishment procedures regarding: cleaning logs/tasks
No County legal action will result from this inspection.
Inspection report emailed.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.

If you are unsure whether your email address is accurate, you may:

• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,

o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website.
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181

Award: B,Signer: Mattie Ross

"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.