Maricopa County, AZ

Boba Toko

Permit ID: FD-88387

Permit Type: E & D

2000 E Rio Salado Pkwy Suite 1069 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.
Grade
Priority Violation *
Cutting Edge Participant
C
2
Violation
ID

Violation Description

Violation Comments

Correct By
17
Proper reheating procedures for hot holding
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating.>>>Observed marinara sauce from a can in the steam table in the back of the house; the marinara sauce had an internal temperature of 127*F. Person in charge indicated the can was opened and placed in the warmer 3 hours before the inspection. Person in charge was informed that ready to eat time/temperature controlled for safety foods that are heated from a commercially processed, hermetically sealed container, or from food processing plant must be heated to 135*F within 2 hours of opening; if these foods are cooled to 41*F or below after being heated to 135*F then they must be reheated to 165*F within 2 hours for hot holding. Person in charge willingly discarded of the marinara sauce.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.>>>Observed boba pearls in a hot holding unit with a internal temperature of 97*F; person in charge indicated they were prepared a little less than 2 hours before the inspection. Person in charge reheated them to 135*F. Person in charge was provided guidance on how to hold boba on time as a control. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 135°F or more.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.>>>Establishment is using quaternary ammonia to sanitize food contact surfaces but does not have a quaternary ammonia testing device. Establishment must have testing devices for all of their chemical sanitizers used for food contact surfaces. Re-inspection on or before 06/08/23.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability>>>Observed several broken floor tiles in the kitchen. Establishment must maintain floors, walls, and ceilings as smooth and easily cleanable. Establishment must repair floors. Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed a build up of grime on the the floors underneath the stove/fryers and under prep tables. Also observed an accumulation of dust on the ventilation grates of the stove hood. Establishment must be cleaned at frequency that precludes the build up of grime, food debris, dust/dirt.
Correct Prior To Next Routine Inspection
Inspection Comments

Core-2-102.12(A), C: Certified Food Protection Manager>>>At time of inspection none of the present staff were able to provide documentation verifying that they are a Certified Food Protection Managers. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. According to the updated Maricopa County Environmental Health Code Paragraphs 2-102.12(A) and 2-102.20(B) state that the Person in Charge shall be the Certified Food Protection Manager. Per paragraph 2-101.11, a Person in Charge must be present during all hours of operation. The Person in Charge shall be a Certified Food Protection Manager and is required to be onsite during the hours of operation. Correct by next routine inspection. This establishment received a(n) C Grade and had 2 Priority, 1 Priority Foundation and 3 Core Violations on this inspection. Discussed: drain discharge piping and back flow preventer Reviewed: time as a control policy A copy of the inspection report was emailed. No County legal action will result from this inspection. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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) Note: 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 or call 602-506-6824.


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.
Quick Search