Bosa Donuts

Inspector notes: At start of inspection, employee touched clothing and boxes then donned gloves to handle ready to eat food, without a proper handwash. Another employee washed hands in 3-compartment sink without soap then donned gloves to work with ready to eat foods. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Handwashing is to be take place in approved handwashing sink. Discussed the importance of proper handwashing 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: In sandwich prep table cooler, tuna without preparation date noted on container. Per manager, tuna was prepared >24 hours. Instructed employee to date mark tuna. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed a damp wiping cloth on prep cooler work surface between uses.All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations

Inspector notes: No probe thermometer available to monitor food temperatures. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Provide a probe thermometer for establishment. Email inspector proof of corrective action (photo or receipt) within about a week

Inspector notes: No testing device available for quaternary ammonium sanitizer used in the facility. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips. Email inspector proof of corrective action (photo or receipt) within about a week

Inspector notes: Observed boba (tapioca)/77F being maintained at room temperature. Per PIC, the boba is held no more than 4 hours; however, it was not time stamped and she was not clear as to when the boba was removed from temperature control. Also, written procedures for using Time as a Control were not available. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. The boba was voluntarily discarded. Email inspector written Time as a Control procedures within about a week. (Inspector emailed Time as a Control guidance document.)

Inspector notes: The person-in-charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation