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Caffe Boa

Permit ID: FD-08936

Permit Type: E & D

398 S Mill Ave Tempe 85281

*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.

Priority Violation *
Cutting Edge Participant
Violation Description
Violation Comments
Correct By
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash Observed an employee handle raw fish with his gloved hands and proceed to don new gloves without washing his hands first. Coached on proper handwashing proceedures at the time of inspection and the employee properly washed his hands.
Corrected At Time Of Inspection
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability No soap at the bar handwashing sink. Provided at the time of inspection.
Corrected At Time Of Inspection
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning Observed an employee drop a utensil on the ground and rinse it in the wiping cloth bucket in order to be reused. Had the operator run it through the proper wash, rinse, and sanitize the utensil at the time of inspection. Observed the dishwasher at the bar not pulling sanitizer after running three times. The sanitizer prime button on the unit appears to be broken as well. Repair this unit to sanitize at 50 -100 ppm. bleach prior to the re-inspection. A Re-Inspection is scheduled to occur on 12-14-17.
Correct Prior To Reinspection
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling Observed a covered container of shredded beef at 71 Deg. F. in the walk-in cooler from 3 hours prior according the line cook. The operator reheated the product to 165 Deg. F. in order to restart the cooling process. Be sure to cool uncovered in the walk-in in containers no more than 2-3 inches deep. Foods must be cooled from 135 Deg. F. to 70 Deg. F. in two hours and from 70 to 41 Deg. F. in an additional 4 hours, no more than 6 hours total.
Corrected At Time Of Inspection
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-202.12, P: Conditions of Use Observed three quat sanitizer buckets in the kitchen area reading at 500 ppm. quat. Per label the broad range quat being used by this establishment should be between 150-400 ppm. quat. The operator adjusted the levels at the time of inspection to be at 400 ppm and called the technician to adjust the dispenser.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Report was emailed. Inspection conducted with badge #212. A Re-Inspection will be conducted on 12-14-17.


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.

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