Las Glorias Grill Mexican Food

Inspector's notes

Observed spray arm at dishwashing area resting below flood rim of sink. Spray arm must have an air gap of at least one inch above the flood rim of the sink. Must repair sprayer arm prior to reinspection. Corrective Action: Correct prior to re-inspection on Friday, June 5th, 2026.

Inspector's notes

Establishment serves raw marinated shrimp ceviche as ready to eat but did not have parasite destruction letter records on site.

Inspector's notes

Observed a gap in the rubber seal of the walk-in cooler door allowing the cold air from inside the walk-in cooler to pass through and vent into the kitchen. Observed the air temperature from the fan box was 38 - 40F but the internal ambient temperature of the walk in was between 45 - 47F.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Establishment serves raw marinated shrimp ceviche as ready to eat but did not have parasite destruction letter records on site.

Inspector's notes

Observed TCS foods in the walk in cooler with internal temperatures between 43F -47F. TCS foods included cooked meats (beef, chicken), cooked beans, guacamole with cut tomatoes, pico de gallo, sour cream, liquid eggs, rolled tacos, tamales, and cooked salsas. The person in charge stated the food items had been in the walk in for less than 4 hours since the most recent temperature check when the internal temperatures of the foods were less than 41F. The person in charge placed food items in an ice bath and alternate coolers for rapid cooling.

Inspector's notes

Observed minimum ambient temperature in the walk-in cooler between 45F - 47F. TCS foods in the walk in cooler had internal temperatures between 38F - 47F. The person in charge stated the establishment exprienced a brief power outage (less than 1 hour) earlier that day. The person in charge adjusted the walk-in temperature settings to cool more rapdily. Obseved minimum ambient temperature lower to 41F and maintian TCS cold holding temperature.

Inspector's notes

Observed a gap in the rubber seal of the walk-in cooler door allowing the cold air from inside the walk-in cooler to pass through and vent into the kitchen. Observed the air temperature from the fan box was 38 - 40F but the internal ambient temperature of the walk in was between 45 - 47F.

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed a build up syrup residues and organic matter under the dispensers of the soda machine. Discussed with the person in charge nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: Correct Prior To Next Routine Inspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas Observed broken tile and unsealed exposed concrete on the floor in areas by the dishwashing machine and along the cook line. Discussed with the person in charge materials for indoor floor, wall, and ceiling surfaces must be smooth, durable, nonabsorbent and/or easily cleanable, no unsealed porous surfaces in a food prep, food storage, dishwashing area, and no missing FRP, tile, or other waterproof surface material in high moisture areas. Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a build up of grease, soils, and organic matter along the interior of the ventilation hood and drip system. Observed a build up dark colored soils on the ceiling tiles and light covers in the kitchen area. Discussed cleaning frequency prevent the accumulation of grease, organic matter, spoilage, and other soils to protect foods from overhead contamination. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked beans with internal temperature of 115F -125F next to the chip and salsa station. The person in charge stated the beans had been reheated to 165F and placed for hot holding less than 30 mins ago and adjusted the temperature settings on the hot holding unit. Discussed TCS hot holding temperature of 135F or higher. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed containers of pesticide/insecticide on storage racks next to equipment and supplies in the back storage room by the office. The person in charge discarded the containers of pesticide/insecticide at the time of only use certified pest control services. Core-7-209.11, C: Storage-Other Personal Care Items Observed an employee personal drink on top of clean dishware containers by the dishwasher and a personal drink in the walk-in stored over covered ready to eat containers of salsa.. The person in charge removed the employee drinks at the time of inspection. Discussed storing employee personal items in designated employee area. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. Observed covered containers of salsas and cooked whole beans in the walk-in cooler with internal temperatures 55F -60F. The person in charge uncovered the containers to facilitate heat transfer. Observed cooked meat and soup with internal temperature between 110F - 128F cooling at ambient next to the cook line. The person in charge stated the items had been cooked 30 mins ago and moved the items into the walk-in cooler. Discussed cooling methods, leaving items uncovered, and placing food into the walk-in during the cooling process to maximize heat transfer. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. - Observed withered potatoes with liquid in back kitchen dry storage area by pinto beans bin. Person in charge discarded potatoes. All food must be safe, unadulterated and honestly presented. 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/4619/AMC-Toolbox---Approved-Source. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. - In-use chlorine chemical sanitizing dish machine in kitchen found with 0 ppm chlorine. Person in charge found that chemical sanitizer was empty, replaced, and brought it up to proper sanitizing level. A chemical sanitizer used in a sanitizing solution for a manual or mechanical warewashing of food contact surfaces must be at proper concentration (50-100 ppm for chlorine sanitizer) in or to allow for proper sanitization of food contact surfaces. 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. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage -- Observed small bowl submerged inside salsa in front cooler used to scoop. Person in charge removed bowl and replaced with ladle. During pauses in food preparation or dispensing, food preparation and dispensing utensils if stored in the food, must be stored with their handles above the top of the food and the container Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. - Observed strainers below warewashing machine with open seams on metal and coming apart. Person in charge discarded. Multiuse food-contact surfaces must be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints. 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. Correct By: Corrected At Time Of Inspection