Inspection Report

Business Name
Boba Toko
Business Address
2000 E RIO SALADO PKWY TEMPE AZ 85288
Permit Number
FD-88387
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
10/2/2023
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.>>>Observed dishes soaking in sanitizer in 3-compartment sink; the measured concentration of the quaternary ammonium sanitizer was <150 ppm. Person in charge added more sanitizer to the compartment until it had a measured concentration of 200 ppm. Person in charge informed they must measure the concentration of the solution every time it is made to make sure it is the correct concentration and also ensure it is changed often enough so it has adequate strength.

Quaternary ammonium sanitizer must have a concentration of 150 - 400 ppm; anything lower than 150 ppm may not be effective for cleaning and anything above 400 ppm may leave toxic residuals on food contact surfaces and equipment. Establishment must always verify the concentration with test strips and read the concentrate label to ensure they are using the correct concentration.

Correct By: Corrected At Time Of Inspection

Violation #: 19

Repeat Violation

Description: Proper Reheating Procedures for Hot Holding

Comments:

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 garlic butter (made with dairy butter and real garlic) with an internal temperature of 105*F. An employee indicated they started reheating it ~4 hours before inspection. Person in charge was informed that all garlic in oil mixtures must be held at 41*F and below or 135*F and above; all time/temperature controlled for safety foods that have been cooled and warmed back up for hot holding must be reheated to 165*F from 41*F within 2 hours and held at 135*F and above. Person in charge willingly discarded of the garlic butter.

When food is held, cooled, and reheated in a food establishment, there is an increased risk from contamination caused by personnel, equipment, procedures, or other factors. Proper reheating provides a major degree of assurance that pathogens will be eliminated

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

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

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

Comments/Details

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. Correct by next routine inspection. *2ND CONSECUTIVE VIOLATION*

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.

A pattern of non-compliance is developing for Priority violation #17, 3-403.11, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Reviewed: vomit/fecal accident clean up procedure; advanced processes and what is allowed under the permit

A copy of the inspection report was emailed.

No County legal action will result from this inspection.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)
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.



Award: Not Participating,Embargo Lbs: 1,Food Manager Licenses: 0,Signer: Rafael Obeso

"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.