Inspection Report

Business Name
Dunkin #349351

Business Address
17031 W BELL RD SURPRISE AZ 85374

Permit Number
FD-70547

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
5/5/2025

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: Corrective Action: Correct prior to next routine inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

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: Cooked eggs, sausage patties, premade ham sandwiches, and butter observed with internal temperature range of 49-51*F while being cold held inside the only make-line unit. The ambient temperature of the unit was 55*F according to inspectors' min/max thermometer after 20 minutes inside the unit. Per PIC, the issue could be caused by having the unit backed against the wall and NOT leaving enough air space between coils and the wall. The unit was moved away from the wall and the ambient temperature was observed at 46*F and dropping after 15minutes. Containers of products mentioned above were nearly full and PIC stated that products were stocked roughly 2.5hrs prior to this inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Prodcuts were later observed at 43-45*f and dropping. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Per PIC, TCS products will NOT be stored inside the unit until it can hold an ambient temperature of 41*F or below. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.12 (B) - Priority Foundation: Prohibiting a Cross Connection; Non-Drinking Lines Addl Notes: A mop sink faucet equipped with an AVB observed with a water supply line directly feeding the chemical dispenser. There was a separate water line for the chemical dispenser, but it had a continuous leak when open/on. Discussed potential cross connection as the AVB is not designed to handle continuous pressure. PIC disconnected the line from the mop sink faucet and connected it back to the water line for the chemical dispenser.PIC stated that they will submit a work order to repair the leak. Corrective Action: Corrected at time of inspection.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Faucet feeding chemical dispenser observed with a continuous leak when on. Corrective Action: Correct prior to next routine inspection. Predefined Comment: Must repair all plumbing to a state of good repair prior to next routine inspection.

Comments/Details

Predefined Comment: 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.