Maricopa County, AZ

Poliberto's

Permit ID: FD-11386

Permit Type: E & D

1219 W Baseline Rd Tempe 85283

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash --- Observed employee use gloves to handle raw beef then proceed to handle cooked items to dish out for service. Requested cook to wash hands thoroughly with soap for 20 seconds and switch gloves before continuing to make food. Please follow wash hands properly in between task change to prevent contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS ---- The ceiling of the ice machinefound to contain accumulation of matter. Please clean inside of ice machine to prevent contamination.
Correct Prior To Next Routine Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding -- Observed Plastic container of raw beef to be at a temperature of 44.5*F in reach in cooler. Also observed yellow cheese to be at 45*F. As per cook items had been there since yesterday. Requested cook to embargo 20 lbs of raw beef and 5 lbs of yellow cheese at 10:20 am, when temperature reading occurred, see embargo form. Please maintain TCS items 41*F or below.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition --- Observed Tray of cooked cow tongue in walk in cooler item had been date marked 5-12-17, inspection conducted on 5-19-17 . Requested cook to toss out the item, see embargo form. Please date mark Time and Temperature as a control foods, in order to discard items 6 days after the date of production.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance for foodborne illness risk factor violation #20 , [3-501.16(A)(2) and (B], has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. No County legal action will result from this inspection.


Definitions
Priority violation is a 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 is a 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.
e.g.- 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 is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.