Inspection Report

Business Name
Rainbow Donuts

Business Address
17224 E SHEA BLVD FOUNTAIN HILLS AZ 85268

Permit Number
FD-86289

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/25/2025

Grade
D

Priority Violation
3

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: Observed no certified food manager at the time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION

Violation #: 15

Description: Food Separated and Protected

Comments:

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: Observed various toppings with no lid stored directly on top of each other at the time of the inspection. Provide lids to prevent contamination prior to the next routine inspection. Also observed several open bulk food ingredient bags/buckets. For food protection, maintain foods in closed packages/containers. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION.

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: Observed hot dog/sausage filled pastries with/without jalapenos being held at room temperature in the donut case at 73°F at the time of the inspection. Person in charge stated the items were brought out at 8am and stay out until 4pm. Advised person in charge that this particular food item must either be held cold (41'F or below) or hot (135'F or above) or utilize time as a temperature control (4 hours out at ambient temperature w/ policy and time stamp on product). Person in charge will utilize time. Items were time stamped at the time of the inspection (prep at 8am and discard at noon).

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed Raid Ant/Roach killer under a prep table and Spectracide bee and yellowjacket pesticide killer in the office at the time of the inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 hash browns on a sheet tray out at ambient temperature at 68-71'F and chorizo in the reach-in cooler covered at 60'F at the time of the inspection. Person in charge stated they were made about 2 hours prior. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed various open food items (dough and powdered sugar) stored directly on the floor at the time of the inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed ice scoop stored directly on rack of reach-in freezer near ice bags at the time of the inspection. In-use utensils must be stored in a clean, dry location. If utensils are stored in food, the handles must be stored above the surface of the food. Ice scoop was placed into a container in the freeer at the time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law

Addl Notes: Observed mop sink basin filled with water and unable to drain at the time of the inspection. All plumbing must be maintained in good repair at all times. Repair clog and maintain a free-flowing basin prior to re-inspection (Wednesday, November 26th).

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed a leak when both hot/cold water are turned off to the front handwashing sink. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

PRIORITY VIOLATION-6-202.111 - Priority: Private Homes and Living or Sleeping Quarters, Use Prohibition

Addl Notes: Observed a mattress, rug, pillows, fan and various personal items in the walk-in cooler (inoperable) at the time of the inspection. Living quarters are prohibited within a food establishment. Remove items prior to re-inspection (Wednesday, November 25th).

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
Discussed food fill lines, labeling various items, employee illness and V/D procedures.

This establishment is currently operating under a Stipulation agreement with MCESD. At the time of inspection, establishment was found in compliance with agreement.

"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.