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
4/12/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties

A food manager must be present at all times. Manager stated food manager certification is scheduled soon. Manager to follow up with inspector with documentation.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 22

Repeat Violation

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 44-47*F. Person in charge mentioned foods were placed in unit over 12 hours prior to inspection. All cold temperature controlled foods should be held at 41*F or below. Person in charge discarded foods. Recommended checking ambient temperature of units prior to use. SECOND CONSECUTIVE VIOLATION

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 33

Repeat Violation

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 46*F. Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. 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 4/15/2024. 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 or discarded every 4 hours. SECOND CONSECUTIVE VIOLATION

Repeat Violations: 2nd,Correct By: Correct Prior To Reinspection

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

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

Constant drip at handwash sink near donut prep/filling station when all knobs are closed. Piping at drain near coffee station sitting below flood rim.

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.

All areas should work properly and be in good repair. All piping should sit at least 1 inch above flood rim. Person in charge stated items are being serviced soon. SECOND CONSECUTIVE VIOLATION

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Comments/Details

Reinspection for cold holding unit to occur by 4/15/2024

A pattern of non-compliance for foodborne illness risk factor violation # [20], [Priority Violation - 3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding] has been noted during this inspection. An Active Managerial Control Training visit was offered to the person in charge. The person in charge declined the offer for an AMC Training at this time. Failure to correct repeat violations may result in legal action.

Audit of food handlers conducted and 0 of 10 employee certification were available. Manager to reach out and provide by next routine inspection.
No county legal action will result from this inspection.

This establishment received a(n) B Grade and had 1 Priority and 2 Priority Foundation violations on this inspection.

Discussed establishment procedures regarding: temperature logs, usage of hand wash sink, and when to wash
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

Review Complete: CHECKED,Award: B,Signer: Ramona Acosta,Review Notes: QARemoved part of violation #1 because it was documented under the wrong code reference

"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.