Bosa Donuts

Inspector's notes

Establishment keeps cheese and ham and cheese croissants on time as a control. At time of inspection no time stamps were placed on the tray of croissants. PIC stated that they have been at the counter since 6am, almost six hours prior to inspection. Informed PIC that the croissants are approved to be on time as a control for four hours and no more. Informed PIC that time stamps need to be placed onto the trays to keep track of time as a control. Instructed PIC that discard croissants at time of inspection. PIC discarded croissants at time of inspection. Food was embargoed. Provided time as a control document to PIC via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple drainpipes throughout the establishment fallen into the floor drain. Informed PIC that all drainpipes need to have at least a one-inch air gap between the outlet of the pipe and the top of the floor drain. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the 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.

Inspector's notes

In the main prep cooler, observed: deli ham, deli turkey, roast beef, cheese, cooked egg, cooked sausage, cut lettuce, cut tomato, and cream cheese having internal temperatures of 50-52*F. Person in charge states these foods were placed in the unit less than 3 hours prior to inspection. Also observed cooked boba (tapioca) being out in room temperature having an internal temperature of 65*F. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection except for the boba which was voluntarily disposed of due to being out for nearly 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the main prep cooler used as the sandwich station having an ambient temperature of 50*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Please do not use unit to store TCS foods until working properly. Reinspection will be conducted on or before 10/18 Corrective Action: Correct prior to re-inspection. 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 cooked boba (tapioca) cooling in the standing refrigerator but cooling in a closed container and having an internal temperature of 68*F. Boba was still in the appropriate time/temperature for cooling. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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.>>> Observed cooked tapioca pearls on the counter by soda machine at 78*F and on the back prep table across from the three part sink at 81*F at 1:50pm. Person in charge (PIC) said they were out of refrigeration to cool down since 9am. Embargoed cooked tapioca pearls. Discussed with PIC proper cooling method is to bring items temperature down within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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.>>>Observed ham and cheese croissants in the pastry case at front of store at 74*F since 9am, time is 1:50pm. Embargoed ham and cheese croissants. Discussed with PIC to use time as control food shall be cooked and served within 4 hours from time it was removed from temperature control Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>> Observed the chlorine sanitizer bucket under three part sink testing over 200ppm. PIC re-made chlorine sanitizer tested at 100ppm. Discussed with PIC the frequency of chlorine sanitizer testing to ensure parts per million (PPM) is between 50ppm to 100ppm to protect food contact surfaces. Correct By: Corrected At Time Of Inspection