Bosa Donuts

Inspector's notes

Observed trash can placed in front of front display handwash sink and multiple items including a rolling shelf, bag of sugar, and several barrels of filling in front of the rearmost handwash sink. Sinks must be kept clear of blockages to promote frequent handwashing. PIC relocated all items blocking handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple ants running around the floor of the baking area at the rear of the establishment. Establishment must be kept free of pests. PIC called pest control to take care of the ants at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloth kept on top of the prep table cutting board outside of a sanitizer bucket. 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 multiple knives stored blade down in a small gap between the prep table and ice machine in the prep area. 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. 2nd consecutive violation

Inspector's notes

Observed cooked black boba (66°F) sitting on the counter without any time stamp. Staff stated they are using time control for the boba, and the boba was freshly cooked one hour before temperature measurement. Staff added a time stamp to the container indicating discard time at the time of inspection. A policy was made for all the time control foods onsite (boba, ham and cheese croissant, and cheese and jalapeño croissant). Discussed the importance of keeping documentation and accurate time stamps on all time control foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple metal stir rods sitting in a metal container of water (68°F) out at room temperature. All stir rods were washed, rinsed, and sanitized at the time of inspection. 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 the time of inspection. Corrective Action: Corrected at time of inspection.