Bosa Donuts

Inspector's notes

At time of inspection, employee designated at Person In Charge was not provided with adequate training to ensure all food safety procedures were being followed. PIC was not certified as a Certified Food Protection Manger and multiple Priority/Priority Foundation violations were documented on this inspection. These violations were only corrected after inspector intervention. Ensure the following on all future inspections: 1. Ensure there is always a designated Person In Charge (PIC) at all times of operation. 2. Ensure that the PIC is a Certified Food Protection Manager. Ensure that the PIC and all staff have adequate food safety training. PIC was trained on all food safety deficiencies at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, 3 compartment sink was not set up for ware washing. Observed employee drop scoop on floor. Employee then picked up scoop and rinsed it off without washing or sanitizing the equipment, intending to put equipment back in to service. Stopped employee and had them set up manual ware washing with wash, rinse, and sanitizing steps. Equipment was properly cleaned and returned to service.

Inspector's notes

Establishment serves tapioca boba pearls in certain beverages. At time of inspection, container of tapioca boba pearls observed sitting on counter measured with internal temperature of 68°F. Per PIC, this item is held at room temperature and discarded every 4 hours. No documentation or time stamp for this product was observed. Reviewed requirements for time as a public health control which include a written procedure and time documentation to ensure products are discarded when required. Time stamp was provided at time of inspection. Additional documentation resources were provided at time of inspection. Corrective Action: Corrected at time of inspection. 3rd consecutive violation.

Inspector's notes

At time of inspection observed build up of food debris, grease/oil, or other matter building on on walls and surfaces of equipment. Ensure these areas are cleaned at a frequency to prevent build up.

Inspector's notes

Establishment uses time as control for meat and cheese croissants. These items did not have time stamp stickers on them. PIC added time stickers at time of inspection. Discussed 4 hour time limit on items. This is the second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hood above fryers has large amount of build up of matter. Clean and maintain clean to prevent contamination to food and food prep areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment operating without a certified food manager.

Inspector's notes

Establishment uses time as control for meat and cheese croissants and cooked boba. These items did not have time stamp stickers on them. PIC added time stickers at time of inspection. Discussed time as control requirements.

Inspector's notes

Observed handled scoops and stir rods sitting in water out at room temperature. The manager stated the scoop was used for cooked boba and the stirs were used in drinks containing both cooked boba and dairy-based and alternative milks. The scoop and rods had been placed in the water 1 hour prior. Water was removed from the containers and the scoop and stir rods were stored dry. Staff to routinely clean dry-stored utensils every 4 hours if used on Time-Temperature Control for Safety foods. Knives used to cut meat and cheese sandwiches are to be washed, rinsed, and sanitized every 4 hours. If the establishment wishes to continue wet-storage of scoops and stir rods the water must be maintained at or below 41°F in a refrigerator or above 135°F in a hot holding device. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a 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 an empty soap bottle in the men's restroom. Alerted the manager who replaced the soap 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 handled scoops and stir rods sitting in water out at room temperature. The manager stated the scoop was used for cooked boba and the stirs were used in drinks containing both cooked boba and dairy-based and alternative milks. The scoop and rods had been placed in the water 1 hour prior. Water was removed from the containers and the scoop and stir rods were stored dry. Staff to routinely clean dry-stored utensils every 4 hours if used on Time-Temperature Control for Safety foods. Knives used to cut meat and cheese sandwiches are to be washed, rinsed, and sanitized every 4 hours. If the establishment wishes to continue wet-storage of scoops and stir rods the water must be maintained at or below 41°F in a refrigerator or above 135°F in a hot holding device. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd Consecutive. Observed grey buildup on storage bins and a not-in-use scoop handle on top of the stove. Also observed cardboard being used as a backsplash on the cook line and as a box holder for a grease pot. The cardboard had absorbed heavy amounts of grease and was discolored. Discussed the restriction of use for absorbable materials in this manner due to increased risk of contamination, attracting pests, and as a general fire hazard. Walls and surfaces in contact with food preparation to be maintained with materials that are smooth, non-absorbable, and easily cleanable.Physical facilities must be cleaned frequently enough to prevent the 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.

Repeat Violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. Hand sink in back area adjacent to prep sink was filled with 5 gallon bucket lids and not accessible. PIC removed items at time of inspection. Reviewed hand sink accessibility requirements. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Ready to eat foods including; sliced deli meats, cooked egg rounds and tuna salad were stored in the from prep refrigerator and back storage refrigerator without date marks. Items had been prepared the day prior and will be held for multiple days. Items were marked with production dates at time of inspection. Reviewed date marking requirements with PIC. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Establishment holds/sells cooked tapioca Boba pearls and cooked croissant kolaches with sausage and cheese. Both items were being held at room temperature under time control. No time tracking marks or system was observed at time of inspection. PIC added discard times at time of inspection. Reviewed time control procedures and requirements as well as alternative methods to hold these items. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions In back prep/cooking area, observed build up of food debris, grease residue and/or other matter on the floors and walls surrounding the mixer and the fryer. Discussed cleaning frequency with PIC. PIC agreed to have areas cleaned often enough to prevent build up. 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. Prep/make table used for sandwich preparation contained foods measured with internal temperatures ranging from 48°F to 50°F. Ambient temperature of the unit measured at 52°F. Foods including sliced deli meat, cut tomato, cut lettuce, sliced cheese, cooked bacon, cooked sausage, cooked eggs and tuna salad had been held in the unit for more than 4 hours and were recommended for discard (see embargo). Instructed operator to not store any TCS food items in unit until repairs have been completed, this violation will be reassessed at next re-inspection. Reviewed requirements for cold holding and monitoring best practices. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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. Prep/make table used for sandwich preparation contained foods measured with internal temperatures ranging from 48°F to 50°F. Ambient temperature of the unit measured at 52°F. Foods were removed from unit and/or discarded. Unit not to be used to store TCS food products until repaired and capable of holding foods with internal temperatures at or below 41°F. Reinspection to be conducted with-in 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. Upon entering establishment observed handsink in back kitchen near prep sink blocked by stack of empty buckets and front hand sink near prep table with no hand drying provision. Buckets were moved from in front of back sink and hand towels were added at front hand sink. Reviewed expectations for keeping hand sink clear and available for use at all times. Correct By: Corrected At Time Of Inspection

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. Prep/make table used for sandwich preparation contained foods measured with internal temperatures ranging from 50°F to 52°F. Ambient temperature of the unit measured at 52°F. Foods including sliced deli meat, cut tomato, cut lettuce, sliced cheese, cooked bacon, cooked sausage, cooked eggs and tuna salad had been held in the unit for more than 4 hours and were recommended for discard (see embargo). Reviewed requirements for cold holding and monitoring best practices. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Prepared/rehydrated tapioca boba pearls were stored on counter at the beverage station and measured with internal temperature of 74°F. Per PIC, this item is managed with time control but no documentation of preparation and/or discard time documented. Item was within the 4 hours time for discard and marked with discard time at time of inspection. Reviewed requirements and expectations for use of time as a public health control. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. Prep/make table used for sandwich preparation contained foods measured with internal temperatures ranging from 50°F to 52°F. Ambient temperature of the unit measured at 52°F. Foods were removed from unit and/or discarded. Unit not to be used to store TCS food products until repaired and capable of holding foods with internal temperatures at or below 41°F. Re-inspection to be conducted with-in 10 days. Correct By: Correct Prior To Reinspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Wiping cloths throughout establishment stored on counters. Reviewed correct wiping cloth storage requirements. Wiping cloths must be stored in a sanitizer solution maintained at the correct concentration. Correct By: Correct Prior To Next Routine Inspection