Poncho's Mexican Food
Permit ID: FD-00351
Permit Type: E & D
7202 S Central Ave Phoenix 85042
*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash
Dish wash employee was handling clean dishware from warewashing machine without washing his hands after handling dirty dishware. Person in charge (PIC) had dish wash employee wash their hands, and rewash the dishes. Please ensure to wash hands before handling clean dishware. Food service employee came from outside the rear entrance and proceeded to cut greens. Stopped food service employee, instructed him to wash his hands, and don gloves. PIC was advised to talk with operator about installing a second handwashing sink, due to establishment only having one in the kitchen area.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance
Handwashing sink located at severs bus station is being used as a dump sink. Employee dumped personal drink into handwashing sink located on the prep line. There was also no papr towels or soap at bus station handwshing sink. PIC had food service employee clean handwhing sinks, and provided soap and paper towels. Ensure all handwhing sinks have soap, paper towels, and are used for hand washing only.
Corrected At Time Of Inspection
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 chicken and raw egg batter was stored above ready to eat foods located in the walk-in cooler. PIC rearranged the raw food items below the ready to eat foods. Ensure to keep raw foods below cooked foods to prevent from cross contamination. There was also beans in the walk-in cooler that had a fly in them due to it not being covered after the cooling process. PIC discarded beans. Ensure to cover ready to eat foods after they have been cooled.
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Core-3-302.11 (A3-8) C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection:
Cooked tacos, beef, chicken, beans, and rice were in walk-in-cooler and reach-in freezer without a cover. Instructed person in charge to cover all potentially hazardous foods from cross contamination. Ensure to cover all TCS foods not in the process of cooling.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling
Large plastic container of red salsa located in walk-in cooler measured between 46°-48°F. Items did not cool to proper temperature in the allotted time frame (<6hrs). Salsa had been in the walk-in cooler longer than 24hrs in accordance to PIC. Red salsa was discarded at time of inspection. PIC was informed to use ice wands if they continue to cool in large containers.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment
Walk-in cooler on the cook line and the walk-in adjacent to bar area have condensation leaking from the units. Ambient temperature in both units are within cold holding parameters. PIC has buckets in place to catch condensate leakage. PIC stated that work order has been placed for walk-in closest to cook line. Ensure both units are repaired to eliminate possible contamination.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 2 Core violations on this inspection. Reviewed frequency for cleaning equipment, date marking and disposition. A pattern of non-compliance for foodborne illness risk factor violation (8), Priority Foundation-5-205.11, 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.
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.
