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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
1
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 48°F to
50°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). Instructed operator to not store any TCS food items in unit until repairs have been completed, this violation will be reassessed at next re-inspection. Reviewed requirements for cold holding and monitoring best practices.
Correct Prior To Reinspection
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 48°F to 50°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. Reinspection to be conducted with-in 10 days.
Correct Prior To Reinspection
Inspection Comments
Upon re-inspection, violations have not been corrected. Additional re-inspection will be conducted with-in 10 days. A pattern of non-compliance is developing for Priority violation # 20, 3-501.16(A)(2) and (B), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. No County legal action will result from this inspection. Report emailed and printed at time of inspection.
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.
