Inspection Report

Business Name
La Pupusa Loca
Business Address
4320 W THOMAS RD PHOENIX AZ 85031
Permit Number
FD-37203
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
11/4/2023
Grade
Not Participating
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. >>> Observed garbage can lid stored inside of and blocking access to hand sink on main cook line. PIC moved the garbage can lid to a proper storage area at time of inspection. Hand wash sinks must be accessible at all times to allow for proper hand washing and may only be used for hand washing.

Correct By: Corrected At Time Of Inspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use >>> Observed two cans of ant and roach spray stored in the dry storage area. PIC discarded the ant and roach spray at the time of inspection. Discussed proper pest control measures with the PIC. All pest control for the establishment must be performed by a certified pest control specialist.

Correct By: Corrected At Time Of Inspection

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing >>> Observed raw sausage in package thawing inside prep sink with no running water. PIC began to thaw under cold running water at the time of inspection. Discussed proper thawing methods with the PIC. All frozen items being thawed must be thawed under refrigeration or under cold running water.

Correct By: Corrected At Time Of Inspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring >>> Observed one dead roach outside of the room used to store dry goods. All permitted food establishments must maintain premises free of insects and pests. PIC demonstrated pest control invoices at time of inspection. Instructed PIC to have establishment serviced by a certified pest applicator prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>> Observed door to men's restroom to be broken, cracked, or otherwise in disrepair rendering the areas not smooth, nor easily cleanable. Re-seal so that areas are smooth, easily cleanable, and prevent the seepage of liquid. Repair/replace door prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager >>> Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection.

Report emailed to PIC.

No County legal action will result from this inspection.

El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación.
Si no está seguro si su dirección de correo electrónico es correcta, puede:
• Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o
• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,
o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)
o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de servicio completo)
o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercados minoristas de alimentos)
o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión del plan)
Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.



Award: Not Participating,Food Manager Licenses: 0,Signer: Elba Garcia

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation
Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.