Inspection Report

Business Name
Dunkin #346774

Business Address
3137 E CACTUS RD PHOENIX AZ 85028

Permit Number
FD-70542

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
8/11/2025

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

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 no Certified Food Protection Manager Present. ====During open hours of operation a Certified Food Protection manager and certificate are needed. Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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: Observed at hand sink to right of blender units with no cold water. Notified Person In Charge (PIC). PIC attempted to open water valve below but no cold water was available. Cold water needs to be available at all hand sinks at all times.===Hand sinks maintenance appropriately at all times. Corrective Action: Correct prior to re-inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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.

Addl Notes: Observed multiple refrigerators and main creamer unit in temperature danger zone (41*F-135*F). Refrigerator below blender table was at ambient 60*F with min/max thermometer. Internal thermometer confirmed ambient temperature. Inside was three gallons of milk and 6 gallons of creamer at 59*F. Per PIC temperature check was completed today unit was 39*F in early am. Directed PIC to move all milks and creamers to main walk in unit to cool to 41*F. Also observed creamer unit ambient at 46*F, confirmed with internal thermometer. Creamers and milk at 50*F inside the unit. PIC will move all creamers and milk out of creamer unit. Also observed whip cream refrigerator with ambient of 55*F with min/max, confirmed with internal thermometer. Unit has severe ice build up inside fan area. Whip cream, tcs creamer packets, open coconut milk and open soy milk all at 55*F. Notified PIC, PIC moved all listed items to walk in and cold brew unit to cool to 41*F. Confirmed after 1 hr. =====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

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed throughout the kitchen area concrete bedrock is exposed. Floor does not have any sealant. Several bedrock areas with exposed concrete around the drink prep area; by mop sink floor; several large cracks in concrete around back of house areas. 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. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed and discussed: temperature log checks.
Recommend again: detailed maintenance on refrigeration units in the establishment.
Re-inspection: Thursday August 21st.

"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.