Inspection Report

Business Name
Bosa Donuts
Business Address
37 W BASELINE RD TEMPE AZ 85283
Permit Number
FD-37424
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
7/22/2024
Grade
Not Participating
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no Certified Food Protection Manager on the premises during inspection. Informed PIC that there should be a Certified Food Protection Manager onsite during all hours of operation.   A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 46

Description: Gloves Used Properly

Comments:

MCEHC Chap. 8, Sec. 2, Reg. 5a - Latex gloves may not be used in direct contact with food. Addl Notes: Observed eight boxes of latex gloves stored above the baking prep table in the back right of the kitchen. PIC stated that the bakers use them when working with the dough. Informed PIC that latex gloves are not approved for use in handling food in Maricopa County and that vinyl or nitrile gloves can be used instead, like the ones used in the front of house. PIC removed the gloves from the back baking station and placed them to be removed from the premises. Latex gloves are not approved for food handling. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed broken/split tiles on the kitchen floor, causing the ground to be bumpy and catch debris. Observed tiles popping off the wall on the wall-floor juncture in the back kitchen. Informed the PIC that the tiles on the wall and floor need to be replaced so that the surfaces can be smooth and easily cleanable. Observed yellow/brown build up on the wall in the back right corner of the kitchen. Observed an accumulation of food debris underneath equipment in the front prep area and back kitchen space. Informed PIC that the floors and walls need to be cleaned at a frequency which prevents the accumulation of food debris and build-up.   All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.