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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation;
Protection From Cross Contamination - Raw shrimp in container without lid stored above churros in an open package found in
reach-in freezer. PIC moved churros to upper level of freezer and shrimp to a lower shelf. Ensure proper arrangement of food
items to prevent cross contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature,
pH, Concentration and Hardness - Chlorine sanitizer in 3 compartment sink found to be below 50 ppm while employee was
washing equipment. Employee remixed the sanitizer solution to be within 50-100 ppm and rewashed the equipment they were
washing. Ensure proper sanitizer levels are maintained to properly clean equipment and utensils.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling - Shredded cheese in container with lid found in walk-in cooler at 50-53*F. PIC
stated the cheese had been there since yesterday. PIC discarded the cheese. Employ proper cooling time frames and methods
-- 135*F to 70*F within 2 hours and 70*F-41*F within 4 hours. Lids and should not be placed on containers with TCS food items
still cooling. Also separate TCS food items into smaller quantities to promote cooling.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding - Fried fish and
tomato based salsa found in glass front cooler near cook-line at 45-46*F. PIC stated the items were prepared and placed in the
cooler at 9 AM today. PIC moved the items to another reach-in cooler and were found to be at 41*F within an hour.
All TCS food items in walk-in found at 45-53*F. PIC stated all TCS food items were prepared today at 9 AM. Ambient
temperature of the cooler was at 45*F. PIC turned the cooler's thermostat lower. After about 30 minutes the ambient
temperature in the walk-in cooler was 38*F. Some TCS food items that were in deep containers had surface temperatures of
41*F but internal temperatures of 45*F. PIC placed these items in ice baths to expedite cooling. All TCS food items were found
to be at 41*F or below by 12:40 PM.
Ensure proper cold holding temperatures to reduce rate of bacteria growth in TCS food items and lower the chances of
foodborne illness.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap - Drain pipes from 3 compartment sink and food prep sink
extend below rim of floor drain. Provide air gap greater than 1 inch prior to re-inspection within 3 days.
Correct Prior To Reinspection
Inspection Comments
This establishment received a D Grade and had 5 Priority, 0 Priority Foundation and 0 Core violations on this inspection. Due to the violations noted on this inspection report, County legal action may results from this inspection. Operator was signed up to attend class on November 16th 2017 at 1001 N. Central Ave., Phoenix AZ 85004 from 9:00 AM - 11:00 AM
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.
