Inspection Report

Business Name
DUNKIN #350837

Business Address
1543 E BETHANY HOME RD PHOENIX AZ 85014

Permit Number
FD2405171

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
7/9/2025

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

No person on duty with a food manager certification. Person in charge to get with management to schedule exam. Shift lead able to answer questions regarding cold holding, thermometer calibration, sanitization, and food borne illness

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:

Sausage, bacon, eggs, and sliced cheese over filled in cold holding unit and prepped in walk-in refrigerator with an internal temperature of 46-49*F. COld brew in walk-in refrigerator with an internal temperature of 61*F. Person in charge removed items and voluntarily discarded.

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: Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Walk in refrigerator with an ambient temperature of 42*F and unable to hold foods at an internal temperature of 41*F or below. Person in charge opened door to adjoining freezer and was able to obtain an ambient temperature of 37*F and below. District manager stated technicians will be onsite same day for maintenance to both walk-in refrigerator and freezer. Establishment to reach out upon completion of maintenance and provide photos of ambient temperature of unit via email. Re-inspection to occur by 7/11/2025

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Corrective Action: Correct prior to reinspection. Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Test and provide test reports for RPZ backflow preventer at mop sink and combi ovens. SECOND CONSECUTIVE VIOLATION

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

1. Fill in grout around tiles in front beverage prep area, 3-comp sink, and in front of prep refrigerator near drive-thru

window. Ensure grout is flush with surrounding floor tiles.

2. Secure toilet to floor in female restroom next and seal around base of toilet.

SECOND CONSECUTIVE VIOLATION

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed establishment procedures regarding: storage of in use utensils and personal items

"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.