Bosa Donuts
Permit ID: FD-19073
Permit Type: E & D
3722 E Indian School Rd Phoenix 85018
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge
Priority and Priority Foundation violations were observed at the time of the inspection and no currently certified food manager was available. Previous manager cards had expired in the last year. Please obtain a certified food manager at the facility within 90 days or before the next routine inspection.
Correct Prior To Next Routine Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance
Handwashing sink in the front of the kitchen was observed to be blocked with dishes. Dishes were moved at the time of the inspection. Keep handwashing sink free for handwashing.
Priority Foundation-6-301.12, Pf: Hand Drying Provision
No paper towels were available at the handwashing sink in the back of the kitchen. Paper towels were replaced at the time of the inspection. Keep handwashing sink fully stocked.
Corrected At Time Of Inspection
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented
Observed two large bags of powdered glaze mix soaked through and laying in a puddle of brown liquid that was identified as iced coffee by the person in charge. Items were discarded at the time of the inspection as wet packaging was falling apart. Food items must be kept unadulterated.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS
Observed organic build-up on soda nozzles and ice machine. Utensils utilized for baking were observed with crusty brown build-up and built-up flour. Per staff, baking utensils are cleaned monthly. Soda nozzles and non temperature sensitive food contact surfaces must be cleaned daily to the sight and touch.
Correct Prior To Next Routine Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding
Observed stuffed croissants (jalapeño & cheese and Ham & Cheese) at room temperature 74*F. Per person in charge, items had be placed out at 7 am (3.5 hrs earlier) and a time as a control method was being utilized. No evidence exists of a time as a control method being implemented. Milk was observed at 66*F in a small reach-in cooler. Items were discarded at the time of the inspection.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices
No chlorine testing strips were available to employees at the time of the inspection. Please obtain test strips to test sanitizing solution prior to re-inspection.
A re-inspection will occur 05/31 per preference of person in charge.
Correct Prior To Reinspection
51
Toilet facilities: properly constructed, supplied, & cleaned
Priority Foundation-6-302.11, Pf: Toilet Tissue, Availability
No toilet tissue was available in the men's' restroom. Toilet paper was replaced at the time of the inspection. Please maintain the restroom stocked with toilet paper.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Observed wall touching donut prep area with some accumulated build-up from baking items. Pallets utilized to store the large bags of glaze mix contained a puddle of spilled iced coffee - area was cleaned at the time of the inspection. Storage area for crates behind the facility was filled with general litter, bird feces, and two baby birds. General cleanliness measured by the sight and touch must be maintained in a food establishment.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 2 Priority, 5 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this inspection. **A re-inspection will occur 05/31. *Supplied time as a control handout for croissants, the handout must be followed to have a applicable time as a control policy. Until a policy is set into place croissants must be kept refrigerated.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
