Inspection Report

Business Name
D.P. Dough
Business Address
933 E UNIVERSITY DR TEMPE AZ 85288
Permit Number
FD-89118
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
9/8/2025
Grade
Not Participating
Priority Violation
0
Inspection Status
Re-inspection required

Violations

Violation #: 2

Repeat Violation

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 Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Violation #: 10

Repeat Violation

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 handsink next to three-compartment sink with a squeegee inside handsink. Also observed handsink without soap. Per person-in-charge (PIC), the handsink next to the three-compartment sink is never used, and employees use the handsink around the corner instead. Discussed with PIC that all handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Also discussed that handsinks must be located within 25 feet AND within view from all food preparation and warewashing areas. Squeegee was relocated at time of inspection. Must provide soap to handsink prior to re-inspection. Corrective Action: Correct prior to re-inspection on 9/18/2025. REPEAT VIOLATION (2ND CONSECUTIVE)

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed handsink next to three-compartment sink halfway detached from wall. Handsink is functioning properly by supplying both hot and cold water and discharging into approved sewage at time of inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Comments/Details


No County legal action will result from this inspection.
Report emailed. **Discussed handwashing with PIC, ensuring hands are washed when contamination occurs and when changing tasks.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.