Bosa Donuts

Food-Contact Surfaces: Cleaned and Sanitized

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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. Addl Notes: at the time of inspection. facility had no sanitizer in the final 3 compartment basin in use. per staff ran out of sanitizer. staff on duty found a spray bottle of chlorine. showed staff the proper mixing concentration to prepare 50 ppm chlorine sanitizer. owner stated more chlorine will be delivered to store within 2 hours. please ensure manual warewashing at the three compartment basin consist of wash, rinse, sanitize and air drying. Corrective Action: Corrected at time of inspection.

Priority

Proper Cold Holding Temperatures

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 a bag of chicken salad in the food cooler, sandwich prep. station. temperature indicating 55 deg f. also the temperature taken for deli turkey, deli sliced ham, pre cooked sausage and cooked egg. all indicating 52-55 deg f. sliced cooked bacon pan also checked at 55-58 deg. pan was overfilled. showed staff on duty. all discarded. see embargo. Corrective Action: Corrected at time of inspection.

Priority

Adequate Handwashing Sinks, Properly Supplied and Accessible

6-301.12 - Priority Foundation: Hand Drying Provision. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: observed no paper towel at the facility restrooms, hand washing basins. also no paper towel at the food prep. area hand washing stations. spoke to staff. owner stated within 2 hours supply of papaer towel will be delivered to store Corrective Action: Correct prior to re-inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: facility food prep. area handwashing area had no soap. please obtain soap and/or refill the empty soap dispensers. informed staff and owner via phone. Corrective Action: Correct prior to re-inspection.

Proper Date Marking and Disposition

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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: please provide a use by date for the on site prepared pans of deli meats, cooked sausage, and onsite prepared chicken salad. mcesd use by date policy reviewed, mcesd guidance document provided. Corrective Action: Corrected at time of inspection.

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

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: sandwich cooler in the food prep. area in use, operating at 52-55 deg f. showed staff. discussed with manager, and owner via phone. manager will not use the food cooler until repaired. please ensure a reach-in cooler for tcs food can maintain 41 deg f or cooler. re-inspection scheduled 10 days, 10-9-2026. Corrective Action: Correct prior to re-inspection.

Food Properly Labeled; Original Container

3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: observed some pans of ingredients in the baking area, granules. no identification. also spray bottle filled with clear liquid placed atop food prep shelves, no label. discussed with staff to label all ingredients. per staff spray bottle contains water. Corrective Action: Correct prior to next routine inspection.

Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Predefined Comment: A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. 2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: no person in charge available at the facility/ no certificate available for the certified food manager. please visit esd.maricopa.gov for further online resources. also please ensure the staff engaged in food handling have obtained certificates of training. spoke to owner via phone. Corrective Action: Correct prior to next routine inspection.

Wiping Cloths; Properly Used and Stored

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: facility wet wiping cloth are placed at the edge of the hand washing , prep. basins. suggested to placed wiping cloth in a designated sanitizer solution. facility owner will deliver chlorine buckets within 2 hours. staff found a sprayer bottle filled with 50ppm available chlorine.

Certified Food Protection Manager

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: please ensure one person for the food facility is available on site with a certified food manager certificate. per owner , looking into getting a new manager certificate. resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.