Inspection Report

Business Name
Bosa Donuts

Business Address
3701 N CENTRAL AVE PHOENIX AZ 85012

Permit Number
FD-65982

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/21/2025

Grade
Not Participating

Priority Violation
4

Inspection Status
Re-inspection required

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 (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed raw in-shell eggs in ambient air temperature rest on top of trash can next to egg cooking station at 56*F. Per PIC, eggs were removed from refrigeration approximately one hour prior. Instructed PIC to move eggs to refrigeration unit to cool to 41*F until eggs are ready to be cooked. Discussed with PIC to move small amounts of TCS foods into the prep area to prevent an excess amount of TCS food to exceed proper cold-holding temperature. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-207.11 (B) - Priority: Restriction and Storage-Medicine; Storage & labeling

Addl Notes: Observed bottle of Allegra Antihistamine medication stored above and next to packaged RTE food for service on shelf located near front service counter. PIC moved medicine at time of inspection. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: Observed two sanitizer buckets located throughout establishment test at 200ppm of Chlorine sanitizer. PIC emptied bucket and added Chlorine and water mixture testing at 50ppm of Chlorine sanitizer at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.14 - Core: Food Preparation Addl Notes: Observed sheet pan containing raw in-shell eggs rest on top of open trash can next to egg cooking station. PIC relocated sheet pan of eggs to a prep table at time of inspection. Observed proofing dough overflow from container onto bottom shelf in cold-holding reach in located near mop sink. Dough was discarded by PIC at time of inspection. During prep, unpackaged food shall be protected from environmental sources of contamination. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: 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. Addl Notes: Observed no test strips for Chlorine sanitizer present onsite at time of inspection. Per PIC, a bleach and water mixture is used to sanitize food contact surfaces. Test strips are required for any sanitizers used with food contact surfaces. Provide Chlorine sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 1/31/2025.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law

Addl Notes: Observed sprayer nozzle not currently in use attached directly to a hose which was attached to the Atmospheric Vacuum Breaker (AVB) of the faucet at the mop sink. PIC disconnected the hose from the faucet at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Non-testable Anti-siphon Vacuum Breaker devices are designed to protect potable water supplies from the back siphonage of non-health hazard cross-connections and low flow, non-continuous pressure installations. Discussed removing the hose from the faucet when it is not in use to ensure pressure is not created on the AVB. Corrective Action: Corrected at time of 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.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

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