Bosa Donuts

Inspector notes: Observed the sink in the baking area leaking from the faucet when the handles are in a closed position. DO NOT turn off hot water to fix the leak. Hot water must be supplied to handwashing sinks at all times. Proper repair is required. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed several used, damp cloths stored on the counters throughout the establishment. Alerted the manager, who took the used, damp cloths to the hamper and supplied fresh, clean cloths. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed an employee handle a cash order and then turn around and start moving the jam dispenser at the prep table. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. The employee properly washed their hands at the handwashing sink at time of inspection, and the outside of the jam dispenser was sanitized. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Observed no paper towels present at the handwashing sink in the back of the establishment. Alerted the manager who replaced paper towels at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible

Inspector notes: Observed a metal container of cooked boba sitting out at room temperature. The metal container had a time sticker for a future 4-hour time period that was not reflective of when the cooked boba was placed on the counter. After discussing with staff it was determined the boba had been placed out at 8 am. The 11 am to 3 pm sticker was removed and replaced with an 8 am - 12 pm sticker. Discussed time control parameters with management. Establishment to use ACCURATE time indicators and have their time control policy available and posted near where Time Temperature Control for Safety (TCS) foods are placed on time control. Alarms, Time indicator stickers, or a time control log can be used. Time Temperature Control for Safety (TCS) foods placed on time control MUST be discarded after they are left out on time control and may not be re-cooled. Discussed time control policy and documentation requirements with staff

Inspector notes: Observed open employee food (finished chicken wings, ramen steaming in water, and a half-eaten sandwich) on various prep services throughout the kitchen. No direct contamination was observed. Directed manager to put away employee foods and sanitize surfaces. Employees must move to a designated area (the dining space) to eat and drink. Eating must always occur in a designated location away from food and food contact surfaces. Drinking from closed containers (sealable water bottles or cups with lids and straws) is permitted if drinks are stored in a designated area away from food and food contact surfaces. Discussed eating and drinking requirements with staff

Inspector notes: No certified verifiable Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a verified Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification