Inspection Report

Business Name
Hurts Donut Company

Business Address
2161 E UNIVERSITY DR TEMPE AZ 85288

Permit Number
FD2502032

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/23/2026

Grade
B

Priority Violation
0

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: Observed no certified food protection manager on the premises at time of 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.

Violation #: 28

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

Comments:

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed two unlabeled chemical bottles containing clear and orange liquid on a shelf near the 3-compartment sink at time of inspection. Per person in charge (PIC), they were not able to identify what was in the spray bottles at time of inspection. PIC dumped unknown chemicals at time of inspection. Discussed with PIC about labeling chemical bottles with common name at time of inspection. Corrective Action: Corrected at time of inspection.

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed spray bottle of Zevo fly and gnat killer in the establishment at time of 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 #: 38

Repeat Violation

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed light through the bottom of the doorway in the back of house. Provide new weather stripping to the back exterior door to create a tight seal. Observed non-self-closing window at the drive thru at time of inspection. Readjust the drive-thru window to ensure it self-closes prior to next routine inspection. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Violation #: 47

Repeat Violation

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

Comments:

4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: Observed broken and missing seals around the handwashing sinks and 3-compartment sink around the facility at time of inspection. Re-caulk the sink fixtures throughout the facility, as needed, with silicone to the walls. Observed missing seals around the ventilation hood gaps at time of inspection. Re-caulk the ventilation hood gaps with an aluminum-based silicone prior to next routine inspection. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed no quat test strips in establishment at time of inspection. Establishment utilizes quat sanitizer to sanitize food contact surfaces. Test strips are required for any sanitizers used with food contact surfaces. PIC provided receipt of ordered quat test strips at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed escutcheon plates unattached from the wall throughout the facility at time of inspection. Caulk-in all escutcheon plates and plumbing penetrations with silicone. For any large wall openings please seal with foam. Trim all dried foam flush and provide a smooth layer of silicone. Observed multiple holes throughout the facility. Fill all wall holes throughout the facility with silicone prior to next routine inspection. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Reviewed proper handwashing procedures with PIC at time of 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.