Bosa Donuts

Inspector's notes

Observed raw in shell eggs (51°F), raw dough (51°F), sliced tomatoes (51°F), sliced ham, bacon, and turkey (52°F), tuna (51°F), cream cheese (52°F), butter (51°F), sausage (51°F), cooked egg patties (55°F), opened containers of mayo and ranch dressing (52°F), and cut lettuce (52°F) stored inside the prep table and standing refrigerator nearest to blenders. All items thawing were placed back into freezer at time of inspection. All other TCS foods which had been in the unit overnight were embargoed (see embargo list). All TCS foods improperly cold held were discarded by PIC at time of inspection. Discussed the importance of routinely checking cold-holding foods. PIC stated that someone will come today to fix the reach in cooler and will cease use of the prep table cooler until it is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table measured at 51.0°F with the min/max thermometer and 54.3°F in the standing refrigerator. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Establishment can not accept delivery's until units can maintain 41°F. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed several used, damp cloths stored on the counters throughout the establishment. Alerted the manager, who took the used, damp cloths to the hamper and supplied fresh, clean cloths. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the sink in the baking area leaking from the faucet when the handles are in a closed position. DO NOT turn off hot water to fix the leak. Hot water must be supplied to handwashing sinks at all times. Proper repair is required. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee handle a cash order and then turn around and start moving the jam dispenser at the prep table. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. The employee properly washed their hands at the handwashing sink at time of inspection, and the outside of the jam dispenser was sanitized. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified verifiable Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a verified Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed open employee food (finished chicken wings, ramen steaming in water, and a half-eaten sandwich) on various prep services throughout the kitchen. No direct contamination was observed. Directed manager to put away employee foods and sanitize surfaces. Employees must move to a designated area (the dining space) to eat and drink. Eating must always occur in a designated location away from food and food contact surfaces. Drinking from closed containers (sealable water bottles or cups with lids and straws) is permitted if drinks are stored in a designated area away from food and food contact surfaces. Discussed eating and drinking requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels present at the handwashing sink in the back of the establishment. Alerted the manager who replaced paper towels at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a metal container of cooked boba sitting out at room temperature. The metal container had a time sticker for a future 4-hour time period that was not reflective of when the cooked boba was placed on the counter. After discussing with staff it was determined the boba had been placed out at 8 am. The 11 am to 3 pm sticker was removed and replaced with an 8 am - 12 pm sticker. Discussed time control parameters with management. Establishment to use ACCURATE time indicators and have their time control policy available and posted near where Time Temperature Control for Safety (TCS) foods are placed on time control. Alarms, Time indicator stickers, or a time control log can be used. Time Temperature Control for Safety (TCS) foods placed on time control MUST be discarded after they are left out on time control and may not be re-cooled. Discussed time control policy and documentation requirements with staff. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 sanitizer on premise at time of inspection. The manage sent an employee to obtain sanitizer while EHS was onsite. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Re-inspection will be conducted within 3 days. Discussed the importance of keeping sanitizer onsite at ALL times with management. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage. Observed partially filled can of WD-40 located directly above an opened box of ground cinnamon and open food prep space. Chemical being stored on its side and not in an upright position. Also observed stainless steel cleaner stored on the third shelf above open drink prep area in the main kitchen. Discussed proper chemical storage with person in charge. Person in charge moved all chemicals to proper chemical storage areas at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment. Observed refrigeration condensation line coming from one of three reach in refrigeration units on the main preparation line emptying into the hand wash sink basin. Identify and make necessary repairs so that the unit is functioning properly and condensation is being stored and evaporated properly. Remove the condensation line from the hand wash sink. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Observed soiled flooring underneath refrigerators and prep tables throughout the main kitchen and behind the ice machine across from the donut showcase. Clean and maintain clean. Correct By: Correct Prior To Next Routine Inspection