Bosa Donuts

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Via email, provided weblink to assist in obtaining food manager certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee washed and rinsed utensils then placed on shelf to dry for later use, without a proper sanitizer rinse. Instructed employee to soak utensils in quat sanitizer solution for minimum 60 seconds after wash and rinse and before use. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Corrective Action: Corrected at time of inspection.

Inspector's notes

In front service case, kolache with sausage with internal temperatures of 65*F-80*F. Per employee, kolache was placed out for service >6 hours. Kolache with sausage were discarded. See embargo form. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On table, cooked boba using time as a public health control without start/discard time noted on container. Employee provided start time of 900am, 1.5 hours since placed out for service. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection, employee touched clothing and boxes then donned gloves to handle ready to eat food, without a proper handwash. Another employee washed hands in 3-compartment sink without soap then donned gloves to work with ready to eat foods. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Handwashing is to be take place in approved handwashing sink. Discussed the importance of proper handwashing 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

In sandwich prep table cooler, tuna without preparation date noted on container. Per manager, tuna was prepared >24 hours. Instructed employee to date mark tuna. RTE/TCS foods requiring date marking are to 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 a damp wiping cloth on prep cooler work surface between uses.All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person-in-charge at the establishment is not a certified food manager. 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 boba (tapioca)/77F being maintained at room temperature. Per PIC, the boba is held no more than 4 hours; however, it was not time stamped and she was not clear as to when the boba was removed from temperature control. Also, written procedures for using Time as a Control were not available. 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. The boba was voluntarily discarded. Email inspector written Time as a Control procedures within about a week. (Inspector emailed Time as a Control guidance document.) Corrective Action: Correct prior to re-inspection.

Inspector's notes

No probe thermometer available to monitor food temperatures. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Provide a probe thermometer for establishment. Email inspector proof of corrective action (photo or receipt) within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No testing device available for quaternary ammonium sanitizer used in the facility. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips. Email inspector proof of corrective action (photo or receipt) within about a week. Corrective Action: Correct prior to re-inspection.