Inspection Report

Business Name
Bosa Donuts

Business Address
13820 W GLENDALE AVE GLENDALE AZ 85307

Permit Number
FD-67639

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/10/2023

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

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.

Sliced ham, sliced turkey, cooked egg, sliced cheese, milk, and raw eggs with internal temperatures between 52 degrees F and 56 degrees F cold holding in the reach-in cooler by the back door. Ambient temperature of the unit was found to be 53.9 degrees F using a min/max thermometer. Spoke with PIC and products were placed into the unit two hours ago with the delivery order. All TCS items were moved out of the unit and placed into freezers and a different reach-in cooler. PIC stated that they will call a technician to repair the unit. Ensure TCS cold holding items are held at a temperature of 41 degrees F or below.

Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Violation #: 33

Repeat Violation

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

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.

Sliced ham, sliced turkey, cooked egg, sliced cheese, milk, and raw eggs with internal temperatures between 52 degrees F and 56 degrees F cold holding in the reach-in cooler by the back door (see violation 20). Ambient temperature of the unit was found to be 53.9 degrees F using a min/max thermometer. PIC will call a technician to repair the unit. A re-inspection will occur within 10 days (on or before 10/20/2023) to verify that the unit has been repaired and has an ambient temperature below 41 degrees F.

Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Violation #: 48

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

Comments:

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.

No test strips at the establishment for testing chlorine sanitizer. A re-inspection will occur within the next 10 days (on or before 10/20/2023) to verify that test strips have been obtained for the establishment. Ensure test strips are on hand to verify that the chlorine sanitizer is between 50-100ppm for active sanitizing of dishes.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.

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 training class was offered to the PIC. AMC class is registered for 11/29/2023.

Inspection rights reviewed with Wooveena.
Inspection report emailed.

Discussed boba time as control.

Signer: Wooveena Chig,Food Manager Licenses: 1,Award: Not Participating

"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.