Bosa Donuts

Inspector's notes

Observed facility attempting to use chlorine sanitizer for food contact surfaces, but facility did not have any chlorine test strips at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Correct prior to re-inspection on 7/24/26.

Inspector's notes

Observed food contact surfaces soaking in 3-compartment sink. When asked if they were sanitizing the surfaces, PIC stated they did not have any chlorine within the facility. Educated PIC that sanitizer is required for all food contact surfaces while in operation. PIC sent an employee to purchase chlorine sanitizer at time of inspection. PIC then relocated all previously soaking food contact surfaces to be properly washed, rinsed, and sanitized at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed a freezer holding TCS food items with an internal temperature of 46*F. Internal temperature registered with an internal probe thermometer. Ambient temperature of unit registered 57*F with a min/max thermometer. Per PIC all TCS food items have been in unit for greater than 24hrs at time of inspection. TCS food items above cold holding temperatures were embargoes, all other TCS food items were relocated to alternative cold holding units. 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. Instructed PIC to refrain from placing frozen food items in unit until repaired to correct holding temperatures. Corrected at time of inspection.

Inspector's notes

Observed an in-use reach-in refrigeration unit with an active leak causing excessive water pooling in and around the unit. Educated PIC that 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. Correct prior to next routine inspection.

Inspector's notes

Observed facility attempting to use chlorine sanitizer for food contact surfaces, but facility did not have any chlorine test strips at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Correct prior to re-inspection on 7/24/26.

Inspector's notes

Observed both bathrooms with clogged toilets and non-functional urinals. Per PIC both toilets have been clogged for at least 2 months prior to time of inspection. Per PIC the employees go to the neighboring restaurant to use the bathroom. Educated PIC that a functioning bathroom is required for the employees, and that in order to use the neighbors bathroom a shared use agreement must be signed. PIC acquired a shared use agreement from the neighboring facility and has contacted owner for a plumber. Correct prior to re-inspection on 7/15/26.

Inspector's notes

Observed excessive trash, grime, dirt, and food debris through out the facility. Observed overflowing trash cans and grime stains in bathroom. Observed excess trash, food debris, and grim throughout the back food prep area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Instructed PIC that bathrooms must be cleaned and trash removed prior to re-inspection. Correct prior to re-inspection on 7/15/26.

Inspector's notes

Area around mixer has excess accumulation of food debris. Thoroughly clean area and do so as needed to keep free of debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed facility out of paper towels and utilizing wash-rags as hand towels. Educated PIC that 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 aquired paper towels for handwash sink at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed a broken gasket along the door of the line reach-in unit. Educated PIC that gaskets are an important part of maintaining cold holding equipment. 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. Correct prior to next routine inspection.

Inspector's notes

Observed a three-compartment sink with dishes soaking in sanitizer. Upon testing with provided chlorine test strips, no color change was indicated on the strip. Upon further inspection, the bleach being used was a scented bleach that is not approved for warewashing sanitization. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC acquired new sanitizer and created a chlorine sanitizer solution measuring between 50 and 100 ppm before rewashing, rinsing, and sanitizing all dishware. Corrected at time of inspection.

Inspector's notes

Observed boba tapioca balls held under time as a control with an internal temperature of 60*F and unknown start time. Per PIC the bakers make boba balls around ~6-8am them out for the morning. In addition to the boba, observed ham and cheese croissants and ham and jalapeno croissants held under time as a control with no written logs as to when TAC started or what food items were held under TAC. Boba balls improperly held under TAC were discarded at time of inspection and croissants were documented with accurate discard times. Reviewed time as a public health control policy and documentation requirements. A written procedure and documentation were created by the PIC at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed pooling water in kitchen area not draining into floor drains. Water is not backing up from drains, but drains are clogged from in-frequent use. Per plumber on site the hot water line behind a wall has burst causing flooding. Instructed person in charge to have 4 drain lines cleared, repair water line break, clean all affected floors with bleach water and then call for reinspection to lift suspension. Instructed person in charge to remain closed until suspension is lifted. Corrective Action: Correct at once.

Core-4-101.19, C: Nonfood-Contact Surfaces. Observed some brown organic matter in the bottom of the reach-in cooler near the back door. Ensure the inside of the unit is cleaned by the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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. Sliced ham, sliced turkey, cooked egg, sliced cheese, milk, and raw eggs with internal temperatures between 52 degrees F and 56 degrees F cold holding in the reach-in cooler by the back door. Ambient temperature of the unit was found to be 53.9 degrees F using a min/max thermometer. Spoke with PIC and products were placed into the unit two hours ago with the delivery order. All TCS items were moved out of the unit and placed into freezers and a different reach-in cooler. PIC stated that they will call a technician to repair the unit. Ensure TCS cold holding items are held at a temperature of 41 degrees F or below. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. Sliced ham, sliced turkey, cooked egg, sliced cheese, milk, and raw eggs with internal temperatures between 52 degrees F and 56 degrees F cold holding in the reach-in cooler by the back door (see violation 20). Ambient temperature of the unit was found to be 53.9 degrees F using a min/max thermometer. PIC will call a technician to repair the unit. A re-inspection will occur within 10 days (on or before 10/20/2023) to verify that the unit has been repaired and has an ambient temperature below 41 degrees F. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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. No test strips at the establishment for testing chlorine sanitizer. A re-inspection will occur within the next 10 days (on or before 10/20/2023) to verify that test strips have been obtained for the establishment. Ensure test strips are on hand to verify that the chlorine sanitizer is between 50-100ppm for active sanitizing of dishes. Correct By: Correct Prior To Reinspection