Inspection Report

Business Name
Krispy Kreme

Business Address
5220 W BELL RD GLENDALE AZ 85308

Permit Number
FD-73560

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/21/2024

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.

Observed Milk (47°F), whipping cream (48°F), and an opened cream based drink mix (47°F) above 41°F in a small cooling unit under the blender. Time Temperature Control for Safety foods had been in the unit for over 4 hours and were embargoed, at time of inspection. The cooling unit measured at 49.4°F with the min/max thermometer. The manager placed a work order at time of inspection. The establishment has adequate refrigeration to operating safety. Manager will place TCS items in the nearby identical refrigeration unit on the other side of the aisle until the warm cooling unit can maintain temperatures below 41°F. Discussed cold holding requirements.

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.

Observed Time Temperature Control for Safety (TCS) foods above 41°F in a small cooling unit under the blender. TCS foods had been in the unit for over 4 hours and were embargoed, at time of inspection. The cooling unit measured at 49.4°F with the min/max thermometer. The manager placed a work order at time of inspection. The temperature log book for 4 hour temperature checks was not filled out today and TCS foods in the unit over 4 hours were embargoed. TCS The establishment has adequate refrigeration to operating safety. Manager will place TCS items in the nearby identical refrigeration unit on the other side of the aisle until the warm cooling unit can maintain temperatures below 41°F. Discussed cold holding requirements. A reinspection will occur in 10 days. A picture of the maintenance receipt along with a notation that the equipment was fixed can be sent electronically via email.

Correct By: Correct Prior To Reinspection

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

Core-3-602.11, C: Food Labels

Observed various white food powders (salt, flour, etc.) stored in unlabeled containers. Management to label food containers, with the common use name of the food stored, for easy identification. Discussed food labeling requirements with the manager. Food containers to be labeled before the next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a(n) B Grade and had 1 Priority and 1 Priority Foundation violations on this inspection.
A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding]. which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
Discussed handwashing sink requirements with the manager.
No County legal action will result from this inspection.
Inspection report provided via email; confirmed delivery onsite
Check out the AMC Toolbox at https://www.maricopa.gov/4533/English-AMC-Toolbox

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.

Food Manager Licenses: 1,Embargo Lbs: 10,Award: B,Signer: Erika Borrayo

"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.