Inspection Report

Business Name
Golosinas Viruya LLC

Business Address
2935 W VAN BUREN ST PHOENIX AZ 85009

Permit Number
MF-22-0899

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
10/21/2023

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-Inspection Required

Violations

Violation #: 4

Description: Proper Use of Restriction and Exclusion

Comments:

PRIORITY VIOLATION-2-201.12, P: Exclusions & Restrictions; Conditions of Exclusion and Restriction. ===Observed employee with tan bandage on right upper hand while cooking open raw chicken and then cleaning food containers. Notified Person In Charge (PIC). PIC directed employee to put on gloves while handling open food; clean food equipment; and single use items. ==Employee does not know to put on glove over cut bandage on hand/s. 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/4620/AMC-Toolbox---Employee-Health.

Corrected At

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. Observed sanitizer concentration at three compartment sink at 0ppm with inspector and establishment test strips. Several pots and pans in sink at time of inspection. Notified Person In charge (PIC). PIC added chlorine to water to have 50ppm chlorine concentration. Notified PIC to have employee re-wash, rinse, and sanitize.=======Food safe concentration of chlorine water is to be 50ppm-100ppm. 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

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ===Observed tcs foods in large stainless steel container with no ice. Internal temperature of cut cabbage; cooked veggies; cojita cheese; pico de gallo all internal temperature of 68*F-73*F. Notified Person In Charge (PIC). PIC did not have own thermometer at time of inspection. Also upright refrigerator at 51*F with min/max thermometer. Inside tcs foods: cheese sauce at 48*F; American cheese at 55*F. Directed PIC to move all food to two door refrigerator/freezer unit to cool to 41*F. PIC placed ice on top and below listed tcs products to cool to 41*F. ========= 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/4576/AMC-Toolbox---Cold-Holding.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. ====Establishment has homestyle grey GE unit with ambient of 55*F with min/max thermometer. Notified Person In Charge (PIC). PIC will cease using homestyle refrigerator/freezer combo. 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/4617/AMC-Toolbox---Cooling.

Correct By: Corrected At Time Of Inspection

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices. ===At time of inspection no thermometer could be provided to measure tcs cold holding foods. ====The facility does not have a probing food thermometer; and not readily accessible.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment is not participating in the award program at this time and had 3 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Reviewed and discussed: left over policy; hot holding procedures. Food storage procedures
Provided Maricopa County Spanish Handouts: cold holding; ware-washing; food storage.
Recommend: hot box; metal flat top panels. Maintenance on two door freezer unit.
Re-inspection: November Friday 3rd.
Inspection Report was emailed to operator.

The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to
permittees in the coming months. We need a current and accurate email address on file to ensure you
receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
??Contact your inspector using the phone number or email on your last inspection report to
review, or
??Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service
restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food
markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: If you need to update your email address and/or other contact information, please submit an
administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request?Form-181

Award: Not Participating,Email Sent: CHECKED,Request Notes: Hold for review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Brenda David

"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.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

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