Bosa Donuts

Inspector's notes

Observed food employee handle personal cellphone and begin to handle donut tongs to prepare customer order. Hands shall be washed at any time contamination occurs and when changing tasks. Food employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand drying provision at drive thru handwash sink, handwash sink next to office, and bathroom handwash sink. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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: Observed Office door blocking handwash sink next to 3-compartment sink. Office door propped open by being tied to handwash sink faucet head. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. PIC discarded fabric tie holding office door and closed office door blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed accumulation of food debris along floor under/behind prep cooler equipment, flour storage bins, and cookline equipment. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

At the hand sink adjacent to the 3 compartment sink, access to the sink was blocked by the door to the office being propped open. This sink was also missing hand cleanser and a hand drying provision. PIC agreed to have sink properly stocked and access cleared at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the rear exterior door in the back prep area, sweep is worn/damaged creating a gap at the bottom of the door. PIC agreed to have sweep replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Walls and floor throughout establishment have a build up of food residue, dust, grease or other matter. Areas with heaviest build up include: the floor wall juncture behind the fryer and adjacent metal prep table, under/behind the wood prep table, and under/behind the water heater and compartment sink. PIC agreed to have these areas cleaned/maintained. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Ceiling tile in the back prep area has been replaced with cardboard. PIC agreed to have cardboard removed and replaced with ceiling tile or other fixture. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed croissants stuffed with meat and cheese in the bakery case. The establishment uses time as control for safety. The product did not have the start/end time documented. Correct documentation was added at time of inspection. Discussed time as control documentation requirements with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rodent droppings throughout the kitchen under and behind equipment. Instructed PIC to have establishment treated by a professional pest control company within 10 days. Also instructed her to clean up all droppings. A re-inspection will be conducted within 10 days. 2nd consecutive violation Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed small prep refrigerator near the microwave measuring with an internal temperature of 52 degrees F. TCS food items such as sliced deli meat, sliced tomatoes, and cooked eggs and sausage measured with internal temperatures ranging between 47-51 degrees F. These items were recommended for discard. Discussed cold holding. Unit will not be used to store TCS food products until in good repair. Establishment can safely operate without the use of this refrigeration unit. 3rd consecutive violation

Inspector's notes

Observed croissants stuffed with ham and cheese sitting out for retail at room temperature. Per PIC, they were prepared this morning and were recommended for discard. Discussed time as control documentation. 5th consecutive violation

Inspector's notes

Observed both hand wash sinks without cleanser. PIC stocked both sinks with cleanser at time of inspection. Discussed required handwashing supplies. 4th consecutive violation

Inspector's notes

Observed mayonnaise and ranch dressing sitting on counter at room temperature (70-72 degrees internally). Per PIC they had been on counter for less than an hour. PIC placed them back in prep refrigerator for rapid cooling. Discussed cold holding. 2nd consecutive violation

Inspector's notes

Observed cooked boba just placed in refrigerator at start of inspection. The boba measured with internal temperature of 77 degrees F. Per PIC, the intent is to manage safety by time as control. PIC was instructed to place time documentation of the container. Discussed time as control requirements. 4th consecutive violation

Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties At time of inspection, CFPM not ensuring that duties of PIC are being put into practice. As demonstrated by multiple Priority and Priority Foundations being documented on this inspection. No active managerial control present for food borne risk factors, as demonstrated by violations for risk factor 8, 20, and 22. Also noted that risk factors 8 and 22 have been documented on 3 consecutive inspections. Reviewed expectations for PIC and CFPM with owner. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 all hand sinks (2 kitchen, 1 bathroom) without hand soap available. Instructed PIC to stock all hand wash sinks with soap. Hand sanitizer is not a substitution for soap. Discussed hand sink requirements. 3rd consecutive violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 both hand wash sinks in the kitchen full of miscellaneous items, which prevented hand washing accessibility. Discussed hand wash sink requirements. Sinks must be empty, in good repair, and stocked with hand soap and a drying provision. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Observed TCS mayonnaise on the counter measuring with an internal temperature of 70 degrees F. Per PIC, the mayonnaise had been on the counter for approximately 2 hours. Instructed PIC to place in the prep refrigerator for cooling. All TCS food items need to be placed back in refrigeration after use to maintain temperature of 41 degrees F or cooler. 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 made from tapioca pearls sitting out on counter measuring with an internal temperature of 69 degrees F. Per PIC, the Boba is cooked in the morning and left on counter for use at room temperature. Per PIC, Boba was cooked approximately 4 hours. Instructed PIC to place a time stamp indicating discard in 1 hour, due to lack of temperature documentation. Discussed time as control use and requirements, to include a policy and proper documentation. 3rd consecutive violation Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage. Observed ice scoop with handle in ice. Instructed PIC to store the scooper with handle up to avoid contaminating the ice. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 both hand wash sinks not readily available for hand washing. Both sinks were filled with miscellaneous items. Neither sink was stocked with handwashing cleanser. Sinks were emptied out and soap was stocked. Discussed hand wash sink requirements 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 sitting out on counter measuring with an internal temperature of 74 degrees F. Per PIC, the Boba is cooked in the morning and left on counter for use at room temperature. Per PIC, Boba was cooked approximately 5 hours. Due to lack of documentation, the Boba was recommended for discard. Discussed time as control use and requirements, to include a policy and proper documentation. 2nd consecutive Correct By: Corrected At Time Of Inspection