Arizona Donut Company

Inspector's notes

Observed 2 empty soap dispensers in the bathroom. Discussed with person in charge (PIC) 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottles with a blue liquid and a green liquid without a common name written on the spray bottle. Discussed with PIC all chemicals shall have common name written on the bottle to prevent cross contamination. PIC labeled the bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several boxes of single use items in the front seating area stored directly on the ground. Discussed with PIC food, equipment, single use items, and clean linens must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several used utensils near the purple boba sitting in water at 75*F. Discussed with PIC in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed stacks of large donut filling containers store away clean and empty. Also observed same type of containers with other food items in the container, used as garbage bins and used to soak equipment in chemicals. Discussed with PIC Single-use food containers are intended for single-use and may not be designed to be washed and re-used for storage of food. Discussed to no longer use for foods, dry goods or sauces. A food grade plastic bag can be used so foods do not come into direct contact with the containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shelled eggs (48.6'F-56.3'F) measured out of temperature in reach-in unit located opposite of convention oven. PIC stated food items have been in unit for longer than 4 hours. Ambient temperature of unit measured 44.9'F. Unit was emptied of TCS food items at time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large standing reach-in cooler located opposite of convention oven measured at an ambient temperature of 44.9'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. FIx unit prior to re-inspection on 08/21/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed handwashing sink in the back of house near the prep station blocked with kitchen utensils soaking in a container at time of inspection. Person in charge (PIC) moved the cart to a proper storage area at time of inspection. Hand wash sinks must be accessible at all times to allow for proper hand washing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a significant amount of soil/debris build up on the walls, floors, refrigerator handles, doors and racks in the bakers area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Repeat violation: 2nd consecutive. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Corrective action: Provide a CFM onsite by next routine inspection.

Inspector's notes

Observed sliced deli meat (ham & turkey), unpasteurized whole shelled eggs, cooked eggs, sliced swiss cheese with temperatures between 46 to 48*f in reach in refrigerator at time of inspection. Per person in charge (PIC), all items were brought into reach-in less than 3 hours prior to inspection except for cooked eggs which were made on 6/29 and were embargoed at time of inspection. Discussed proper cold holding procedures with PIC at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked Boba with a temperature of 83*F on time as control with no time stamp. Per employee, Boba was made at 6 a.m. Boba was embargoed at time of inspection. Discussed with employee and person in charge (PIC) about time as control policy. Ensure time and temperature controlled foods for safety (TCS) which are maintained under a time as control policy are are properly documented with the initial time, discard time. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a significant amount of soil/debris build up on the walls, floors, refrigerator handles, doors. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Corrective action: Provide a CFM onsite by next routine inspection.

Inspector's notes

Observed sliced deli meat (ham & turkey), unpasteurized whole shelled eggs, cooked eggs, sliced swiss cheese with temperatures between 46 to 48*f in reach in refrigerator at time of inspection. Per person in charge (PIC), all items were brought into reach-in less than 3 hours prior to inspection except for cooked eggs which were made on 6/29 and were embargoed at time of inspection. Discussed proper cold holding procedures with PIC at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked Boba with a temperature of 83*F on time as control with no time stamp. Per employee, Boba was made at 6 a.m. Boba was embargoed at time of inspection. Discussed with employee and person in charge (PIC) about time as control policy. Ensure time and temperature controlled foods for safety (TCS) which are maintained under a time as control policy are are properly documented with the initial time, discard time. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in cooler with ambient temperature of 46.9*F containing TCS food items at time of inspection (see #20). Cold holding equipment must have the capacity to maintain all TCS foods at 41*F or below. Repair prep tables so that it maintains all TCS foods at 41*F or below. Corrective Action: Correct prior to re-inspection on 7/11.

Inspector's notes

Observed no quat test strips available at time of inspection. Establishment utilized quat sanitizer for sanitizing food contact surfaces. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 7/11.

Inspector's notes

Observed a significant amount of soil/debris build up on the walls, floors, refrigerator handles, doors. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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. - Observed employee wash hands in 3-compartment sink for 6 seconds without soap at time of inspection. Discussed proper handwashing procedures with person in charge (PIC) and employee at time of inspection. Employee washed hands with soap at the approved . Employee rewashed hands at hand washing sink for 20 seconds using soap at a designated handwashing sink at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 cooked Boba with a temperature of 81*F on time as control with the initial time, but no discard time documented at time of inspection. Per employee, establishment keeps Boba for 6 to 8 hours before discarding leftovers/making a new batch. Discussed with employee and person in charge (PIC) about time as control policy. Employee determined discard time and marked it at time of inspection. Provided 4 hour time as control guidance sheet to person in charge (PIC). Ensure time and temperature controlled foods for safety (TCS) which are maintained under a time as control policy are are properly documented with the initial time, discard time. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises - Observed buckets of donut fillings, boxes of to go bags, and cups stored directly on the ground throughout the facility. All food and food storage containers must be stored at least 6 inches off the ground at all times. Fix prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection