Maricopa County, AZ

Bosa Donuts

Permit ID: FD-76046

Permit Type: E & D

15261 N Reems Rd Suite 109 Surprise 85374

*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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1
Violation
ID

Violation Description

Violation Comments

Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing. Upon entering establishment observed handsink in back kitchen near prep sink blocked by stack of empty buckets and front hand sink near prep table with no hand drying provision. Buckets were moved from in front of back sink and hand towels were added at front hand sink. Reviewed expectations for keeping hand sink clear and available for use at all times.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Prep/make table used for sandwich preparation contained foods measured with internal temperatures ranging from 50°F to 52°F. Ambient temperature of the unit measured at 52°F. Foods including sliced deli meat, cut tomato, cut lettuce, sliced cheese, cooked bacon, cooked sausage, cooked eggs and tuna salad had been held in the unit for more than 4 hours and were recommended for discard (see embargo). Reviewed requirements for cold holding and monitoring best practices.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Prepared/rehydrated tapioca boba pearls were stored on counter at the beverage station and measured with internal temperature of 74°F. Per PIC, this item is managed with time control but no documentation of preparation and/or discard time documented. Item was within the 4 hours time for discard and marked with discard time at time of inspection. Reviewed requirements and expectations for use of time as a public health control.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Prep/make table used for sandwich preparation contained foods measured with internal temperatures ranging from 50°F to 52°F. Ambient temperature of the unit measured at 52°F. Foods were removed from unit and/or discarded. Unit not to be used to store TCS food products until repaired and capable of holding foods with internal temperatures at or below 41°F. Re-inspection to be conducted with-in 10 days.
Correct Prior To Reinspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation Wiping cloths throughout establishment stored on counters. Reviewed correct wiping cloth storage requirements. Wiping cloths must be stored in a sanitizer solution maintained at the correct concentration.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 1 Priority, 3 Priority Foundation violations on this inspection. No County legal action will result from this inspection. Core-2-102.12(A), C: Certified Food Protection Manager Person in charge at time of inspection did not hold a current Certified Food Protection Manager certificate. Reviewed requirements for CFPM presence at all times of operation. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.


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.
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