Maricopa County, AZ

El Pollo Supremo

Permit ID: FD-01648

Permit Type: E & D

221 W University Dr Tempe 85281

*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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing.>>>>>Observed no soap at the only handwashing sink in the kitchen area. PIC obtained soap and refilled the dispenser. Handwashing stations shall always be supplied with ample hand cleanser to allow for proper handwashing.
Corrected At Time Of Inspection
16
Proper cooking time & temperatures
PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. 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/4616/25575/AMC-Toolbox---Cooking.>>>>>Observed the employee cooking in the kitchen area place several pieces of chicken in a to-go box directly from the grill. The internal temperature of the chicken was observed with an internal probe thermometer to be 155*F. The employee removed the chicken and placed it back on the grill to cook thoroughly. Chicken, turkey and all other poultry shall always be cooked to at least 165* Fahrenheit for at least 15 seconds to allow for adequate pathogen destruction.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>>>>Observed a spray bottle filled with a blue chemical and no label in the shelves underneath the cash register. Per the PIC it was window cleaner and was promptly labeled as such. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.12, C: Cutting Surfaces>>>>>Observed the employee cooking using a cutting board that was had multiple grooves cut into the surface and was heavily warped. PIC disposed of the cutting board and provided a new one for the employee to use. Food contact surfaces shall be designed, constructed and maintained so they are smooth and easily cleanable.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>>>Observed a heavy accumulation of dirt in the corner where the hand sink is located. PIC stated it would be cleaned as soon as possible. Always maintain physical facilities in clean condition and good repair.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a B Grade and had 1 Priority, 2 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this inspection. Inspector left thermometer calibration resources in Spanish with the PIC during this inspection. Inspection report printed and provided to the operator during 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.