Bosa Donuts

Inspector's notes

Observed cooked egg patties in a closed container with an internal temperature of 70*F - 75*F using probe thermometer. Person in charge (PIC) stated they were cooked 2-3 hours ago. Discussed proper cooling time and temperature with PIC. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bottle of cleaner on the counter above single-service food-contact containers and a can or air freshener on a shelf with the single serve cups. Discussed proper storage of chemical and food contact items with person in charge (PIC) and PIC moved the cleaner and air freshener at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The ice scoop is cracked down the center of the scoop and has a strip of duct tape keeping it together. Also observed (4) spatulas that are cracked and missing pieces on all sides. Person in charge (PIC) pulled the utensils from use and replaced with utensils that are undamaged. 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. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a gap at the top of the exterior door near the front counter. Discussed with person in charge (PIC) that resealing the door will reduce risk of pests getting in. Corrective Action: Correct prior to next routine inspection. 6-202.13 - Core: Insect Control Devices, Design and Installation Addl Notes: Observed (3) lighted fly traps that did not have a way to collect debris once the fly enters. Discussed with person in charge (PIC) the types of lights that are approved and that they must trap the pest and debris. PIC will talk to their certified pest control specialist. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection 9/30/25. Only a very small stream of water is available from the faucet at the hand washing sink by the 3 comp sink. Please repair/adjust to provide sufficient water for hand washing prior to re-inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Ham and cheese croissants and jalapeno croissants under temperature control in the table-top display cooler at 51*F to 54*F internally. Employee stated the items had been made approximately seven hours before, left to cool on trays in the kitchen, then moved to the display cooler about 2-3 hours ago. Embargoed. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Containers of Poppin' Pearls and icings stored in the rear corner of the store that has been curtained off for construction repairs. Employee moved the food items out of the construction area.

Inspector's notes

Corrective Action: Correct prior to re-inspection 9/30/25. No back flow prevention device could be identified on the espress machine waterline at the time of inspection. All water connected, non-carbonated beverage dispensers must have an approved backflow device such as an inline dual check meeting ASSE 1022 standards. Provide an approved backflow device prior to re-inspection. All testable backflow devices must be certified.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. ------ Observed an accumulation of food debris on the underside of the blade and behind the blade guard of the meat slicer. The PIC stated the blade had been cleaned after being used last. Discussed maintaining food contact surfaces clean to the sight and touch. Both items were moved to the 3 comp sink to be washed, rinsed and sanitized. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ------ Observed a damp wiping cloth stored on the prep cooler counter. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (50-100ppm for chlorine). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a chlorine solution measuring 50ppm. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: 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. ------- Establishment is using chlorine sanitizer but does not have chemical test strips to measure concentration. Discussed the importance of using a chemical test strip to ensure chlorine levels are maintained at the proper concentration (50-100ppm). Discussed obtaining chlorine test strips before re-inspection on 3/22/2024. In lieu of re-inspection, the PIC may provide picture of newly purchased test strips to the inspection via electronic means. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observed a buildup of organic material in the floor sink servicing the ice machine in the back kitchen. Clean floor sink prior to the next routine inspection and maintain a regular cleaning frequency to prevent buildup. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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. ------ At time of inspection observed 10+ blender carafes the PIC were last washed, rinsed and sanitized between 5-6am. PIC stated the carafes are rinsed out after every use and washed in the back every night. PIC had the carafes washed, rinsed and sanitized in the back upon request. Discussed with the person in charge about changing out the utensils every 4 hours or as needed of sooner. Correct By: Corrected At Time Of Inspection

Core-4-303.11 (A-B), C: Cleaning Agents and Sanitizers, Availability ------ Establishment did not have an approved food contact sanitizer available for use at the time of inspection. Establishment has lavender scented bleach that was not actively in use. PIC stated they had run out of regular chlorine sanitizer and had not been using the scented bleach. Discussed scented bleach is not an approved food contact sanitizer. PIC purchased new classic bleach at the time of inspection so dishes could be properly sanitized. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observed a fuzzy, black organic growth growing between and the uncaulked FRP panels on the wall above the 3 comp sink. Clean areas, re-caulk or seal and maintain a regular cleaning frequency to prevent buildup. Discussed replacing the section of FRP if the organic growth continues after cleaning. Correct By: Correct Prior To Next Routine Inspection