Inspection Report

Business Name
Boba Shop

Business Address
1250 E APACHE BLVD TEMPE AZ 85281

Permit Number
FD2405870

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/17/2025

Grade
Not Participating

Priority Violation
2

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 #: 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: Observed employee actively warewashing and storing as clean, food-contact surfaces without any approved sanitizer in three-compartment sink. PIC states sanitizer sink is not set up with any sanitizer at time of inspection. Discussed with PIC that food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Set up three-compartment sink with a chlorine concentration of 100ppm at time of inspection. Demonstrated to PIC how to add the appropriate amount of bleach to water and which test strips to utilize. Food-contact surfaces were properly sanitized at time of inspection. Also discussed with PIC that food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds and left to air dry. Corrective Action: Corrected at time of 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 in front make table, waffle batter made with eggs and milk, cheese foam, and evaporated milk with internal temperatures between 47*F-50*F. Ambient air temperature of unit was at a minimum of 51.4*F, via min/max thermometer. Per PIC, items were prepped/opened and placed in unit the day or two prior and states temperature of unit and internal temperatures of food items were not verified today. All items improperly cold held and held beyond 4 hours were discarded at time of inspection. Also observed in back main standing refrigerator, eggs, whole milk, evaporated milk, and parmesan cheese with internal temperatures between 47*F-55*F. Ambient air temperature of unit was at a minimum of 53.7*F, via min/max thermometer. Per PIC, most items were prepped/opened/purchased and placed in unit the day or two prior and states temperature of unit and internal temperatures of food items were not verified today. All items improperly cold held and held beyond 4 hours were discarded at time of inspection. All TCS products opened/placed in unit within the past 4 hours were relocated to alternative refrigeration. 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. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Observed front make table with a minimum ambient air temperature of 51.4*F. Also observed main standing refrigerator with a minimum ambient air temperature of 53.7*F. Internal temperatures of both units were verified via min/max thermometer at time of inspection. All TCS food held in refrigeration was either discarded or relocated to alternative refrigeration if opened/prepped within 4 hours at time of inspection. Establishment is observed to have one standing and one lower reach-in refrigerator, one cold holding make table, one standing and two deep freezers on-site. All freezers and one lower reach-in refrigerator were observed to be properly functioning at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below prior to re-inspection. Corrective Action: Correct within 24 hours.

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 establishment using bleach/chlorine sanitizer to sanitize food-contact surfaces but with no chlorine test strips onsite. 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 7/28/2025.

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Observed water temperature at all fixtures throughout establishment reach a maximum of 93*F after running for at least a few minutes at each fixture. Hot and cold water under pressure is required at all sink fixtures. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection. Corrective Action: Correct within 24 hours.

Comments/Details

No County legal action will result from this inspection.
Report emailed. **Discussed: 1. handwashing, ensuring hands are washed any time contamination occurs, when changing tasks, when entering the kitchen, and before donning clean gloves. Also ensure hands are washed only in an approved handsink and in a manner that prevents the re-contamination of hands (use paper towel to turn off faucet). 2. Obtaining glue traps from pest control and change out frequently to remove dead pests from establishment. 3. obtaining internal ambient air thermometers for each refrigeration unit that holds TCS food products.

"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.