Inspection Report

Business Name
Bosa Donuts

Business Address
15261 N Reems RD Surprise AZ 85374

Permit Number
FD-76046

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/20/2026

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl Notes: At time of inspection, employee designated at Person In Charge was not provided with adequate training to ensure all food safety procedures were being followed. PIC was not certified as a Certified Food Protection Manger and multiple Priority/Priority Foundation violations were documented on this inspection. These violations were only corrected after inspector intervention. Ensure the following on all future inspections: 1. Ensure there is always a designated Person In Charge (PIC) at all times of operation. 2. Ensure that the PIC is a Certified Food Protection Manager. Ensure that the PIC and all staff have adequate food safety training. PIC was trained on all food safety deficiencies at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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: At time of inspection, 3 compartment sink was not set up for ware washing. Observed employee drop scoop on floor. Employee then picked up scoop and rinsed it off without washing or sanitizing the equipment, intending to put equipment back in to service. Stopped employee and had them set up manual ware washing with wash, rinse, and sanitizing steps. Equipment was properly cleaned and returned to service. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Establishment serves tapioca boba pearls in certain beverages. At time of inspection, container of tapioca boba pearls observed sitting on counter measured with internal temperature of 68°F. Per PIC, this item is held at room temperature and discarded every 4 hours. No documentation or time stamp for this product was observed. Reviewed requirements for time as a public health control which include a written procedure and time documentation to ensure products are discarded when required. Time stamp was provided at time of inspection. Additional documentation resources were provided at time of inspection. Corrective Action: Corrected at time of inspection. 3rd consecutive violation.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: At time of inspection observed build up of food debris, grease/oil, or other matter building on on walls and surfaces of equipment. Ensure these areas are cleaned at a frequency to prevent build up.

Comments/Details

Predefined Comment: 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.