Pupusas & Antojitos Gran Victoria LLC

Inspector's notes

The only means of commercial cold holding was at a temperature of 60df with all TCS foods out of temperature. The unit must be able to hold food at 41df or below. Permit suspended.

Inspector's notes

Observed a spray bottle of an unknown chemical solution. Keep all chemical solutions in spray bottles labeled. Was labeled as degreaser to correct.

Inspector's notes

PIC has not obtained or taken steps to obtain the certified food manager certificate. It is required that the person in charge on site has a certified food manager certificate. Obtain by next inspection. 1st repeat violation.

Inspector's notes

Observed the operator wash hands in the 3-comp sink. Only wash hands in the hand sink. Operator was educated where to wash hands.

Inspector's notes

Hand wash sink was blocked by coolers on the floor and had boxes of chips piled up and stored in the basin. Keep the hand wash sink free of clutter and maintain accessible. Was instructed and educated. 1st repeat violation.

Inspector's notes

PIC informed me that cooked beans at a temperature of 50df were cooked yesterday and put in the reach in yesterday. Cooling cooked foods is not allowed on a mobile food unit. Beans were embargoed.

Inspector's notes

the following items were out of temperature in the only commercial cold holding unit. cheese @52df, chicharron paste @59df, bean paste @53df, cabbage salad @50df and cooked beef @59df. All TCS food items such as these need to be held at 41df or below. Embargoed. 1st repeat violation.

Inspector's notes

Ambient temperature of the only means of commercial cold holding was at 60df. The unit must be able to maintain food at 41 df. Permit suspended to correct. 1st repeat violation.

Inspector's notes

Beans were cooked yesterday and cooled and carried over to the next day. Cooling and carry over is not allowed on a type 3 permit. PIC was instructed.

Inspector's notes

PIC confirmed no Certified Food Protection Manager was present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed various coolers and boxes of chips blocking hand sink from front and Handwash sinks must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC confirmed no Certified Food Protection Manager was present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed various coolers and boxes of chips blocking hand sink from front and Handwash sinks must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed PIC in beginning the process of dishwashing and scrubbing down dirty dishes. Upon being asked what sanitizer they were using to sanitize their dishes, PIC could not locate any ware washing sanitizer solution on unit. PIC was able to provide a few sanitizing wipes for cleaning of tables and surfaces, but did not have sufficient facilities to continue washing dishes and other food contact surfaces on the unit. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC agreed to cease operation and return to commissary for continued cleaning at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various foods in reach in cold holding unit reporting at temperatures ranging from 46-51 degrees Fahrenheit, including: cooked beef, cooked pork, cooked chicken, shredded cheese, sour creams, salsas, masa, and coleslaw. Upon further observation, entire cold holding unit was observed reporting at 52 degrees Fahrenheit. PIC was instructed to continue closing the unit for the day and cease the sale of all improperly cold held food, and ensure food was dumped and fridge was repaired upon return to the commissary. All TCS foods improperly cold held were embargoed by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table cold holding unit holding at 52 degrees Fahrenheit, with an inaccurate internal thermometer. Operator agreed to cease operating and return to commissary to repair fridge and discard all TCS foods held inside. 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. Corrective Action: Correct within 24 hours. Reinspection scheduled 3/19/25.

Inspector's notes

Per PIC, the only thermometer on the unit was a probe thermometer used to measure the ambient temperature in the reach-in cold holding unit. Upon inspecting the thermometer, it was observed to be reading inaccurately by approximately 10 degrees Fahrenheit. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection on 3/19/25.

Priority Foundation-2-301.15, Pf: Where to Wash. 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. Observed person in charge wash hands in three-compartment sink. Employees must wash hands in the designated hand wash facility. Instructed person in charge to wash hands in hand wash sink. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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. Observed no hot water at hand wash sink. water must measure at least 100*F through a mixing valve or combination faucet. Person in charge obtained hot water at time of inspection. Correct By: Corrected At Time Of 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 beef, cooked pork chorizo and cooked chicken in hot holding unit measuring 77*F-98*f. When asked how long the food items had been there, the operator stated they had been in the unit for 3 hours. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Person in charge voluntarily discarded food items at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. Observed person in charge handle cash and immediately proceed to don gloves to prepare torta. Employees must wash hands properly in-between tasks and prior to handling ready to eat and TCS foods. Instructed person in charge to discard gloves and wash hands prior to preparing torta. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: 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. Observed container of shredded cheese mixed with spinach in reach-in unit with white spores. Food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented. Food was embargoed at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed white bottle stored under counter top with no label. When asked, the person in charge stated the bottle contained sanitizing solution used to clean food contact surfaces such as prep table and cutting boards. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Instructed person in charge to place label with common name of solution on bottle. Correct By: Corrected At Time Of Inspection

~MCEHC Chap. 8, Sec. 3, Reg. 9d; Food preparation in MF Type III is not simplified to reduce excessive steps where food may become contaminated. Observed cooked beans at 50*F on counter top. When asked how beans were prepared the operator stated that the beans were cooked at home, hot held overnight, then brought to the unit to be prepared by blender and then cooled. Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Food items embargoed at time of inspection. Correct By: Corrected At Time Of Inspection