Bosa Donuts

Inspector's notes

Observed food protection manager certificate provided by person in charge (PIC) that had expired in 2023. PIC confirmed no certified food protection manager present 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. REPEAT VIOLATION: 2ND CONSECUTIVE.

Inspector's notes

Observed food protection manager certificate provided by person in charge (PIC) that had expired in 2023. PIC confirmed no certified food protection manager present 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. REPEAT VIOLATION: 2ND CONSECUTIVE.

Inspector's notes

Observed no hand drying provision at handwash sink across from donut display case, handwash sink next to 3-compartment sink, 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 sinks at time of inspection. Establishment to create written procedure as a means to outline the monitoring of supplies at all handwash sinks during all hours of operation prior to re-inspection on 3/3/26. Corrective Action: Correct prior to re-inspection. REPEAT VIOLATION: 3RD CONSECUTIVE.

Inspector's notes

Observed container of boba without timestamp at drink prep table next to prep cooler. Per PIC, container of boba was on time control and prepared two hours prior to start of inspection. Observed Time as a Public Health Control procedures posted on two-door cooler for ham and cheese croissants and boba. Food shall be marked, identified, or logged with the time that is 4 hours past the time it was removed from temperature control. Food shall be sold within the 4 hours or discarded. Container of boba was time stamped at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION: 2ND CONSECUTIVE. PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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. Addl Notes: Observed ham and cheese croissants in display case next to donuts. Per PIC, ham and cheese croissants were on time control and prepared five hours prior to start of inspection. Observed Time as a Public Health Control procedures posted on two-door cooler for ham and cheese croissants and boba. Food shall be marked, identified, or logged with the time that is 4 hours past the time it was removed from temperature control. Food shall be sold within the 4 hours or discarded. Ham and cheese croissants were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food protection manager certificate provided by person in charge (PIC) that had expired in 2023. PIC confirmed no certified food protection manager present 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 provision at handwash sink across from donut display case and handwash sink next to 3-compartment 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 sinks at time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd Consecutive.

Inspector's notes

Observed ham and cheese croissants sitting out on tray next to two-door freezer without time stamp. Observed container of boba next to blenders without time stamp. Per PIC, ham and cheese croissants and container of boba were on time control and prepared one hour prior to time of inspection. Observed Time as a Public Health Control procedures posted on two-door cooler for ham and cheese croissants and boba. Food shall be marked, identified, or logged with the time that is 4 hours past the time it was removed from temperature control. Food shall be sold within the 4 hours or discarded. Ham and Cheese croissants and boba were time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed water drip leak from bottom compartment of prep cooler next to blender table. All equipment shall be maintained in good repair at all times. Repair prep cooler to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of food debris along floor behind cookline equipment, along wall next to ice machine, along wall next to baking equipment, behind soda machine, and along floor underneath 3-compartment sink. 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.

Inspector's notes

Observed kitchen, front end, and employee bathroom handwash sinks without supplied hand drying provision. 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. Person in charge (PIC) provided hand drying provision for each handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: Observed employee bathroom handwash sink without supplied soap provision. 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 hand soap provision for bathroom handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ham and cheese croissants sitting out on tray next to two-door freezer without time stamp. Per PIC, ham and cheese croissants were brought out of reach-in cooler at 6am and left out on tray until time of inspection. Observed containers of boba on top of shelf without time stamp. Per PIC, boba was cooked day prior and brought out of cold holding at 6am. Observed Time as a Public Health Control procedures posted on two-door cooler for ham and cheese croissants and boba. Food shall be marked, identified, or logged with the time that is 4 hours past the time it was removed from temperature control. Food must be sold within the 4 hours or discarded. Ham and Cheese croissants and boba were embargoed and recommended for discard. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 73°F internal temperature of cooked eggs, per probe thermometer, sitting out on tray next to two-door freezer. Per PIC, eggs were cooked 40 minutes prior to inspection and cooling down before being placed into prep cooler. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC moved cooked eggs into two-door cooler to rapidly cool cooked eggs. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris along floor behind cookline equipment, along wall next to ice machine, along wall next to baking equipment, and in between two-door cooler/prep cooler. 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.

Core-4-602.12, C: Cooking and Baking 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed equipment in the back corner of the establishment including baking utensils such as pastry rollers and dough cutters with fresh/ dried dough and flour accumulated on the surfaces of the equipment. When asked, employee stated that the equipment had not been cleaned today. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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 mocha boba balls (6lbs) as well as ham and cheese croissants (<1lb) being stored in plastic containers in the kitchen using time as control procedures. When asked, the employee stated that they were prepared early in the morning that same day. Food was voluntarily discarded during time of inspection. All food under time as control must be cooked and served within 4 hours from time it was removed from temperature control or discarded if not. 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. Facility did not have test strips for chlorine sanitizer being utilized. A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions shall be provided on premises. Accurate test kit/ device must be available. Ensure testing strips are available prior to reinspection. Correct By: Correct Prior To Reinspection

Priority Foundation-2-301.15, Pf: Where 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 employees washing hands in the three compartment sink filled with dirty dishes. Advised handwashing should only occur at the handwashing sink to prevent contamination of equipment and utensils. Employees were instructed to rewash hands at nearest handwashing sink with adequate provisions. Reviewed proper handwashing and ware washing procedures. Discussed wash, rinse, sanitize for dishware and wash compartment. 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 kitchen handsink and bathroom handsink without hand soap present. Also observed no paper towels or adequate hand drying provisions. Spoke with PIC about what their procedure for handwashing was, PIC stated that dish soap was being utilized to wash hands. Recommended purchasing handsoap and paper towel and are kept within arms reach. Ensure that there are no clogs within the sink and that water is properly draining. 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 container of boba near preparation cooler sitting out without any sticker or date marking indicating when it was prepared. When asked PIC stated the product was prepared an hour prior to inspection. Reviewed time as control policy with owner. Owner properly labeled time as control of boba using sticky note. Correct By: Corrected At Time Of Inspection