DUNKIN #356973

Violations (3)

• 23CriticalCorrected on site

  Proper Date Marking and Disposition

  PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources. Addl Notes: -- In milk/cream dispenser, skim milk, cream, and whole milk had an opened date of 9/28/26. The PIC stated the labels are incorrect and the items were opened 1 day prior to the inspection. In reach-in and walk-in refrigerator, multiple gallons of fat free milk observed with ‘best by’ dates of 10/1/26. All ready-to-eat (RTE), time/temperature control for safety (TCS) foods found exceeding their ‘best by’ dates were voluntarily discarded by the Person in Charge (PIC) at the time of inspection. Discussed with the PIC the importance of frequently checking the dates on all commercially packaged foods and beverages, and adhering to the manufacturer’s suggested ‘best by’ or expiration dates to ensure food is safe for consumption. Discussed use of first in, first out (FIFO) method to prevent spoilage and waste. All RTE/TCS foods opened more than 1 day ago were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

  Priority

• 2

  Certified Food Protection Manager

  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: A Certified Food Protection Manager (CFPM) was not on site at the 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.

• 10Corrected on site

  Adequate Handwashing Sinks, Properly Supplied and Accessible

  6-301.12 - Priority Foundation: Hand Drying Provision. 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: -- 2 of 3 hand sinks in kitchen did not have paper towels available for hand drying. The person in charge stated the establishment has lost the key for the dispenser and needs to order a new one. Requested paper towels be placed near hand sinks at the time of inspection. 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. Corrective Action: Corrected at time of inspection.