Inspection Report

Business Name
Poliberto's
Business Address
1219 W BASELINE RD TEMPE AZ 85283
Permit Number
FD-11386
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
3/17/2026
Grade
Not Participating
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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: Upon entry, observed a cleaning spray bottle stored in the basin of the front hand washing sink. Instructed PIC to remove spray bottle from the hand washing sink and reviewed requirement to keep hand sink clear at all times and to use for no other purposes than hand washing. Corrected on-site.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed immersion blender fully assembled and hung up in the clean utensil storage area near the three compartment sink with dried refried beans on the food contact surface of the equipment. Discussed requirement for equipment food contact surfaces to be clean to the sight and touch with the person in charge (PIC). PIC immediately removed the immersion blender and washed, rinsed and sanitized the food contact surface at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed four different large containers of cooked salsa (distributed to walk-in and front reach-in cooler) without date marks of any kind. Establishment is also using date mark stickers that have days of the week printed on them, some food items have a date written in addition to the day of the week printed and some do not have dates written. Per PIC, salsas were prepared the day before. PIC applied date mark stickers and wrote dates at time of inspection. Reviewed proper date marking rules with PIC at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed container of cooked pork in the walk-in refrigerator with internal temperatures ranging between 44-47°F. According to the PIC, Pork was placed in the walk-in immediately after cooking at 4 AM. Pork was immediately broken down into two smaller 2" pans and placed in the freezer to rapidly cool. Discussed proper cooling methods including shallow pans and ice baths with the PIC.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wiping cloth bucket near the main cook line full of wiping cloths in 0 ppm chlorine solution. Discussed proper chlorine concentration (50-100ppm) with PIC. Wiping cloth buckets must be maintained at 50-100 ppm solution when wiping cloths are present. PIC replaced wiping cloth bucket and tested the concentration to ensure that 50-100ppm was reached during the visit. Discussed repeat violation. Second consecutive.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-603.12 - Core: Precleaning Addl Notes: Observed multiple large plastic bins in the clean utensil storage area stored as clean with old day dot stickers still on the outside of the bin. Discussed the requirement to remove day dot stickers when bins are run through the three compartment sink. PIC removed bins to be precleaned and cleaned again.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed build up of organic matter, dried grease and debris throughout the establishment, underneath equipment on wire racks, and on walls and ceilings. Discussed increased cleaning frequency with the PIC and instructed the establishment to clean the facilities between now and the next inspection.

Comments/Details


This establishment received a(n) B Grade and had 0 Priority, 4 Priority Foundation violations on this inspection. Copy of inspection provided to PIC via email. No County legal action will result from this inspection.

"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.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.