Maricopa County, AZ

El Pollo Loco No 3860

Permit ID: FD-73738

Permit Type: E & D

2520 W Chandler Blvd Chandler 85224

*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. 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. -- The cook washed his hands and dried them. As he was walking back from the handwashing sink to the grill area he took the towel he had used to dry his hands and wiped off his face. The employee was asked to wash his hands again, which he did.
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. 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/4614/AMC-Toolbox---Hot-Holding. -- Black beans -130°F, mash potatoes -121°F, diced cooked chicken breast -123°F. The beans and potatoes were reheated to 165°F; the chicken was discarded. Temperatures were verified by the Person in charge (PIC) using the establishment's thermometer. PIC states that the establishments policy is to hot hold hot food items at 165°F or greater. (The water in the hot hold unit beneath the pans containing the foods was at 122°F; the PIC adjusted the temperature control.)
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. 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/4576/AMC-Toolbox---Cold-Holding. -- At the beginning of the inspection observed that diced tomatoes were sitting unattended in a container next to the dicing machine and a colander containing whole tomatoes. The person in charge (PIC) instructed an employee to move them to the walk-in at approximately 11:45am. No prep work had been done on the tomatoes between that time and the start of the inspection. ..... The chicken tumbler, which had been sitting idle with the lid screwed down since the beginning of the inspection was opened by the inspector at approximately 12:10pm and was observed to have raw chicken at 48°F to 53°F inside. This chicken was removed and moved to the walk-in refrigerator to cool to 41°F. No prep work had been done with the tumbler or chicken during the time of the inspection prior to that.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact Surfaces --- The door handle to the walk-in refrigerator had old food residues adhering. The door handle was cleaned. The importance of keeping the handle clean to avoid inadvertent cross contamination (as many raw food items are handled) was discussed. ... The cup holder unit on the left side of the drive up window soda fountain has an accumulation of soil and slime on its top. Clean. (Note: No cups were stored in this unit at the time of inspection. If this unit is not used recommend removal to avoid accumulation of soils.)
Correct Prior To Next Routine Inspection
Inspection Comments

Please complete this item, which was listed on the OC inspection of 7/9/2019: 6. Have all of the testable backflow devices tested and provide report. 5-205.13 Scheduling Inspection and Service for a Water System Device. A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE. Discussed the importance of proper cleaning and sanitizing of utensils as raw food items are handled in this establishment. This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. • The inspection Report was printed and left at the establishment at time of 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.