Bosa Donuts

Inspector's notes

PIC was unable to provide food service manager certification and was unable to answer questions relating to hot and cold holding temperatures chlorine sanitizer concentration and the big six bacteria and virus. Obtain certification from an accredited agency and leave at establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked boba cold holding at internal temperature of 59 deg F in reach in cold unit. PIC informed the boba was prepared yesterday and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses time as a public health control for ham and cheese croissants prepared earlier in day without a time placed out of control as per their procedure on the note pad. PIC was able to recall time and placed on note pad during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine sanitizer bucket at a concentration of >200 ppm. PIC informed sanitizer bucket is used for sanitizing food and nonfood contact surfaces and PIC adjusted sanitizer to within specification. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed floor drain under three compartments sink draining very slowly. Appears to be due to buildup of organic debris in drain. Clean this drain to provide adequate drainage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Large buildup of debris on walls and floor area in back food preparation area. Clean frequently to minimize contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand soap at the hand wash sink located across from the donut case. Employee supplied handwash sink with soap at time of inspection. Each handwashing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spatula cracked and missing pieces at the bottom of the utensil. PIC discarded spatula at time of inspection. All utensils must be maintained in a state of good repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dirt, dust, flour, and grease throughout establishment floors, walls, and ceilings. 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 CFPM on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. (3rd consecutive violation) Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed air ventilation, located in the women's restroom on the ceiling with heavy acclamation of dust. Intake and exhaust air ducts must be cleaned, and filters changed so they are not a source of contamination by dust, dirt, and other materials. Must correct prior to next routine inspection Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. (3rd consecutive violation) Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no written procedure for cleaning up bodily fluids or providing a bodily fluid clean up kit on site at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection 5/19/2025.

Inspector's notes

Observed stuffed croissants (ham and cheese, and jalapenos) without a time stamp of when the stuffed croissants were taken out of temperature control. Per PIC, the stuffed croissants have been out for less than 2 hours prior to the inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed air ventilation, located in the women's restroom on the ceiling with heavy acclamation of dust. Intake and exhaust air ducts must be cleaned, and filters changed so they are not a source of contamination by dust, dirt, and other materials. Must correct prior to next routine inspection Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on site at 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

Observed no hand drying provisions in the men's restroom at time of inspection. PIC restocked men's restroom with paper towels. Each handwashing sink must be provided with hand drying provisions at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced deli ham, in an overfilled pan in the prep table, with an internal temperature range of 45F-50F. Per PIC, the ham had been in the prep table for less than 2 hours. PIC removed deli ham from the prep table and moved to the reach-in for rapid cooling. Please ensure establishment is only filling holding pans in the prep table to the fill line and not pass it, to ensure food is cold holding properly. 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 heavy accumulation food debris on handles of equipment, and under equipment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dirt, dust, flour, and grease throughout establishment floors, walls, and ceilings. 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 dirt, dust, flour, and grease throughout establishment. 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 protection manager on site at 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

Observed donuts stored on metal racks in the back of the kitchen without covers. Food items must be protected from the premises/cross contamination of other items by being in enclosed containers with lids or providing a cover. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed stuffed croissants (ham and cheese, cheese and jalapeno) without a time stamp indicating when the croissants were taken out of temperature controlled. Per PIC, the stuffed croissants were taken out of temperature control at 9AM this morning. Stuffed croissants were embargoed at time and discussed monitoring time closely under time as a control with PIC and ensuring that time as a control is followed according to written policy. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy accumulation food debris on handles of equipment, and under equipment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 PIC handling money and register then proceed to make a breakfast sandwich for a customer without washing hands. Discussed proper hand washing with PIC. Hands must be washed after handling money/register and before handling food or preparing beverages. PIC washed hands for 20 seconds at the time of inspection before continuing to help customers. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 no hand soap at the hand wash sink across from the donut display case. PIC supplied hand wash sink with soap. Each handwashing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination.-- Observed donuts stored on metal racks in the back of the kitchen without covers. Food items must be protected from the premises/cross contamination of other items by being in enclosed containers with lids or providing a cover. PIC will inform owner to provide covers for the back up donuts. Must correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-4-601.11, C: Equipment, Food- Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-- Observed heavy accumulation food debris on handles of equipment, and under equipment. Also observed build-up of food debris as well as stacked cardboard on and around the equipment under the hood. Please remove the cardboard and clean the equipment to sight and touch and maintain clean. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-5-202.11 (A), P: Approved System and Cleanable Fixtures ---Observed spray nozzle attached to hose on mop sink faucet. The faucet at the mop sink has an AVB, which has been under pressure. Had PIC disconnect hose from the mop sink faucet and explained to keep the hose disconnected when not in use. Discussed with PIC about having the AVB looked at by a plumber since it was under pressure to prevent failure. Instructed PIC to remove spray nozzle at time and to ensure that nozzle is removed every time in between uses. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions-- Observed dirt, dust, and grease throughout establishment. Physical facilities must be cleaned as often as necessary to keep them clean. Must clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd