Inspection Report
Sergio's Pollo
6241 S 7TH ST PHOENIX AZ 85042
FD-07347
Food Establishment - Eating & Drinking
Food Routine Inspection
8/26/2024
Not Participating
3
Re-inspection required
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: Observed no hand drying provision provided in the sole restroom on-site. Discussed the importance of providing a drying provision in the restroom to allow for proper hand washing. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.
Addl Notes: Observed cooked whole chicken (90-119'F) in front hot holding steamer on the food prep counter adjacent to the large stone grill. Per PIC, items were cooked and placed in the containers 3 hours prior to inspection. Chicken was embargoed at time of inspection. Discussed proper hot holding with the PIC. All food held hot must be maintained at 135'F or above at all times. Discussed increasing the heating element, or decreasing the amount of food in the hot holding containers to improve the heating capacity of the containers. Corrective Action: Corrected at time of inspection.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals
Addl Notes: Observed 500 ppm Quat in sanitizer buckets located in the register area. PIC added water to buckets to dilute to 150-400 ppm at the time of inspection. Quaternary ammonium sanitizer levels must be between 150-400 ppm, or manufacturer's recommendation. Discussed the importance of proper sanitizer levels with the PIC. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection.
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed front door left ajar at time of inspection. Also observed back door to be damaged, with light shining through the seams of the door. Discussed the importance of maintaining all outer openings of the establishment closed, and/or in good repair to avoid harborage conditions for pests. Corrective Action: Correct prior to next routine inspection.
6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed 20+ flies, and live cockroaches within the front dining room and register area. Also observed dead cockroach carcasses in the back food prep area, being actively consumed by a colony of ants within the same area. Discussed the importance of proper pest control with PIC. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on or prior to 9/5/2024. Corrective Action: Correct prior to re-inspection.
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe
Addl Notes: Observed several grocery bags, with ink on the surface of the bag, being used to store cooked chicken (shredded/whole) within a floor cooler in the back food prep area. PIC stated that the chicken was cooked 1 day prior to time of inspection. PIC willingly discarded all improperly stored chicken at time of inspection. Discussed the importance of using food-safe bags to store TCS food products with PIC. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.
Violation #: 53
Description: Toilet Facilities: Properly Constructed, Supplied, Clean
Comments:
6-302.11 - Priority Foundation: Toilet Tissue, Availability Addl Notes: Observed no toilet paper available in the restroom at time of inspection. PIC provided toilet paper at time of inspection. Discussed the importance of toilet paper availability to promote good hygiene. Corrective Action: Corrected at time of inspection.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed holes in walls and ceiling throughout establishment, most notably: a large opening located directly above the fume hood and cooking range rendering the area neither smooth nor easily cleanable. PIC stated that the ceiling has suffered damage due to the monsoon season. Discussed the importance of maintaining all surfaces of the establishment in good repair. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Of Note: A reinspection will occur on or prior to 9/5/2024 to verify the correction of Violation #38.
Si tiene alguna pregunta sobre este reporte de inspección, o le gustaría repasar lo con alguien en español, favor de llamar a nuestros enlaces hispanos al (602) 463-3132 o (602) 526-6123. If you have any questions regarding this inspection report or would like to review it with someone in Spanish, please contact our language liaisons at (602) 463-3132 or (602) 526-6123.
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- 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
- 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. For example, 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
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.