Bosa Donuts - Coffee & Smoothies

Inspector's notes

Observed no employee with a Certified Food Protection Manager (CFPM) on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations, every shift and time of inspection.

Inspector's notes

Observed no covered waste receptacle in female restroom. Discussed with PIC that covered waste receptacle is required in unisex/female restrooms.

Inspector's notes

Observed restroom doors and backdoor to kitchen with buildup of dirt. Discussed with PIC that physical facility is required to be cleaned frequently to prevent accumulation of organic matter, dirt, dust and food debris.

Inspector's notes

Observed flour/sugar large bins with buildup of dirt debris. Discussed with PIC that non-food contact surfaces need be cleaned more frequently.

Inspector's notes

Observed no covered waste receptacle in female restroom. Discussed with PIC that covered waste receptacle is required in unisex/female restrooms.

Inspector's notes

Observed sliced tomatoes, tuna salad, sliced deli meats, egg patties, and sausage patties in prep cooler with internal temperatures ranging from 50-56*F. Per PIC all items were brought to prep cooler less than 4 hours ago. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Establishment will be using ice baths for items held at top and will not be keeping any TCS foods in bottom portion until unit is fixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed stirring spoons stored in container of still standing room temperature water. Discussed with PIC that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes, tuna salad, sliced deli meats, egg patties, and sausage patties in prep cooler with internal temperatures ranging from 50-56*F. Per PIC all items were brought to prep cooler less than 4 hours ago. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Establishment will be using ice baths for items held at top and will not be keeping any TCS foods in bottom portion until unit is fixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep cooler with an ambient temperature of 53.9*F being used to hold TCS foods at time of inspection. Per PIC they noticed prep cooler go down yesterday and have scheduled for technician to come out and repair. 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. Corrective Action: Correct prior to re-inspection on or before 8/23/2024

Inspector's notes

Observed stirring spoons stored in container of still standing room temperature water. Discussed with PIC that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation ---Observed sanitizer buckets with wiping cloths by back prep station and front handsink at 0ppm, per PIC sanitizer solution was made earlier that morning, and they change out once a day. PIC remade at time of inspection at appropriate range (50-100ppm). Discussed with PIC to change sanitizer buckets more frequently. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ----- Observed sanitizer buckets (2) with a 0ppm chlorine concentration. New sanitizing solutions were made with proper chlorine concentration (50-100ppm). Establishment had chlorine test strips available and easily accessible. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.12 (A-B), Pf: Manual Warewashing, Sink Compartment Requirements; 3 Compartment Sink Shall be Provided; Adequately Sized. 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. ----- Establishment has a 3 compartment sink for washing, rinsing and sanitizing dishes. However, the sanitizing compartment does not have a drain plug, it broke off. Only 2/3 compartments was working properly. When asked how dishes are sanitized, an employee stated that they have been washing, rinsing and air drying dishes because the sanitizer compartment does not hold water. All dishes must be washed, rinsed, sanitized, then air dried. Establishment is to wash and rinse all dishes, then clean one of the 2 compartment with a drain plug and fill with sanitizer solution. Submerge all dishes in the sanitizer solution (50-100ppm) for at least 20sec. Please do so until the sanitizer compartment is fixed. There will be a re-inspection within 10 business days. Correct By: Correct Prior To Reinspection