Bosa Donuts

Inspector's notes

Observed no certified food manager 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 racks of donuts throughout the establishment without covers. Food items must be protected from the premises/cross contamination of other items by being in enclosed/ or provide lids. PIC states he will let the owner know to get some covers from the racks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed deli ham, turkey, cooked eggs, tuna salad, and cut tomatoes without a date mark. Per PIC, the eggs were cooked over 24 hours prior to the inspection, and the rest of the food items were prepared a few days ago. Also per PIC, the establishment normally does not date mark prepared items. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using time control for stuffed croissants, and boba. The stuffed croissants (ham and cheese), and boba were not time stamped at time of inspection. Per PIC, the boba and the croissants were prepared this morning around 8am. Per PIC, he was unaware of a policy, and normally discard those items when it looks old. 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

Observed cardboard with organic debris on it being used to line the shelf below the frying racks. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed flour under equipment, food debris on the floor and dry, hard grease on the shelves where clean sanitized dishes are stored. 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 ham and cheese croissants in the bakery case without having a time stamp. Per PIC, croissants were made at 8 am. PIC added time to the croissants. When using time as a public health control, foods must be labeled with the time they were removed from the oven and discarded after 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the sandwich prep table, food in containers that were cracked or broken along the top of containers. Discussed with PIC about discarding these and other containers when they get broken, since the cracks can harbor bacteria. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee wash her hands for less then 20 seconds. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cleaning supplies leaning up against the back area handwashing sink hindering access at the start of the inspection. Items were moved at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic build up on the inside of the ice machine. Clean and sanitize as needed. Corrective Action: Correct at once.

Inspector's notes

Observed cooked eggs, sliced tomatoes, provolone cheese, precooked bacon, sausage patties, ham, turkey, tuna, and cream cheese spread at 54 - 56 Deg. in both the top and bottom sections of the small sand which prep refrigerator. The items had been in the unit since early morning per the operator. The unit was holding at 56 Deg. F. and was adjusted to 38 Deg. F. after the compressor coils where cleaned at the time of the inspection. Observed a container of cooked boba sitting on the counter at 71 Deg. F. This item must be kept at 41 Deg. F. or below or 135 Deg. F. or above unless time as control is used with an approved procedure and policy. See embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

No probing thermometer present to check internal food temperatures. Obtain with-in 10 days. A Re-Inspection will occur on 9/4/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no sanitizer 0 ppm bleach in the sanitizing bucket in the front area. All moist wiping cloths must be kept in sanitizer at 50-100 ppm. bleach or at the proper concentration of another approved sanitizer when not in use. Adjusted the wiping cloth bucket to the proper level at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a cup being used to dispense sugar in the bin in the front area. Use a utensil with a handle to minimize potential food contamination. Corrective Action: Correct at once.

Inspector's notes

Used gloves were stored on top of the food containers in the sandwich prep refrigerator. Single service gloves should not be reused to prevent food contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cardboard with organic debris on it being used to line the shelf below the frying racks. Discontinue this practice since it creates an area that is hard to maintain clean. Corrective Action: Correct at once.

Inspector's notes

Observed debris on the floor below frier and some of the refrigerators. Clean and sanitize as needed. Corrective Action: Correct prior to re-inspection.

Inspector's notes

2ND REPEAT VIOLATION. At time of inspection, no certified food protection manager was present on the premises. Please have a CFPM Present for the next inspection.

Inspector's notes

3RD REPEAT VIOLATION. At time of inspection, observed ham and cheese croissants being stored in the display case and being held on time as control. Per employee the croissants were cooked and placed on time control at 11am. Instructed employee to place time stamps on the foods for the next 15 minutes until they were to be discarded.

Inspector's notes

No certified food protection manager observed 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 a muffin pan being stored in the back kitchen handwash sink. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter accumulation on the inside of the ice machine. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a plastic container of boba on the counter with no documentation indicating the time items need to be discarded. PIC stated items were finished cooking around 7 AM. 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. PIC discarded the boba. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd

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 boba and ham and cheese croissants without a time documenting when they were made. Employee discarded boba as some new boba was being made and wrote down the times for the croissants. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 on a dry storage shelf, raw eggs being stored on top of a bag of flour and above ready to eat donuts. Eggs were discarded at time of inspection per risk factor 20. Food shall be stored according to final cooking temperatures. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 on a dry storage shelf, raw eggs at 65 degrees Fahrenheit at the time of inspection. Per employee, all baking is done in the mornings and they were not using the eggs now. Employee discarded eggs. TCS foods shall be held cold at 41 degrees Fahrenheit or below to prevent microbial growth. Correct By: Corrected At Time Of Inspection