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El Pollo Correteado

Permit ID: FD-62306

Permit Type: E & D

1602 E Jefferson St Suite D Phoenix 85034


*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
D
3
Violation Description
Violation Comments
Correct By
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination - Carton of raw shelled eggs stored above open packages of produce such as celery and red onions. PIC moved eggs to opposite shelf and stored the eggs above the raw chicken. Please store foods in a manner that helps prevent cross-contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning - Employee rinsed off cutting board with raw chicken debris and then placed it in storage for future use. Employee also stated the cutting board was clean before putting it away. Inspector explained importance and necessity of sanitizing during washing of food contact equipment. Employee created sanitizer solution and washed, rinsed, and sanitized cutting board. Please ensure all food contact surfaces and equipment are properly cleaned before use or before they're put away for future use.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding - Rotisserie chicken under hot lamps in hot holding unit found with internal temperatures ranging from 118-145*F. PIC stated all chicken was placed in the unit within the last 25 minutes. PIC removed the chicken from the unit and reheated them to 165*F. Hot holding unit had one bulb not functioning and may be the cause of the low temperature. Please replace bulb so that hot holding unit functions properly. Ensure hot held TCS food items are maintained at 135*F or above.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. Discussed protection of customer self-service utensils and cleaning frequency of facilities. Inspection conducted with Spanish Liaison (RS 1197) who can be reached at 602-376-8565 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.


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