Inspection Report

Business Name
Popo's Mexican Food

Business Address
17037 N 59TH AVE GLENDALE AZ 85308

Permit Number
FD-17827

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/24/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl Notes: Observed multiple bags of opened chips throughout the kitchen area. Also observed staff diluting automatic dispensing sanitizers and washing dishes without sanitizing. Alerted the manager, who stated they have many new staff members. Manager to adequately train staff on food safety expectations. The manager plans to retrain and ensure ALL staff working with food have their food handler's certifications. Retrained staff present at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed multiple bags of single-serve opened chips throughout the kitchen, comingled with clean dishes and customer foods. Alerted the manger who removed the bags of chips and moved them to the back office, at time of inspection. Discussed the importance of storing employee food in a designated, separate space. Eating must always occur in a designated location away from food and food contact surfaces. Drinking from closed containers (sealable water bottles or cups with lids and straws) is permitted if drinks are stored in a designated area away from food and food contact surfaces. Discussed eating and drinking requirements with staff. Corrective Action: Corrected at time of inspection.

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 paper towels at the handwashing sink by the walk ins and at the handwashing sink by the dishwasher. Alerted manager who replaced the paper towels at both handwashing sinks, at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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 staff cleaning kitchen utensils in warm, soapy water, then rinsing without sanitizing. Alerted manager, who stated the employee was new. The utensils were retrieved and properly washed, rinsed, and sanitized at time of inspection. Also observed the sanitizer in the three-compartment sink below the recommended range (100 PPM). It was determined that staff were routinely diluting the solution with water when filling the sanitizer compartment with Quat from the automatic dispenser. Staff were retrained on sanitizer requirements at time of inspection Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed salsa (53°F), sour cream (52°F), various cheeses and dairy-based spreads (53°F), guacamole with diced tomatoes (53°F) and cooked beef (52°F) in the standing refrigerator by the cook line, cold holding above 41°F. The standing refrigerator measured 59.5°F on the min/max thermometer. Alerted the manager, who stated all food, except for the two buckets of individually packed salsas, had been placed in the standing refrigerator at 11 am when they opened. All food, except for the buckets of salsa, was moved to working alternative refrigerators at the time of inspection. The two buckets of individually packed salsa were discarded (see embargo). Adequate refrigeration is available to operate safely. Discussed the importance of routinely monitoring the temperatures of cold holding foods. Corrective Action: Correct at time of inspection

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 the large standing refrigerator by the cook line measuring at 59.5°F with the min/max thermometer. All thermometers were calibrated with staff at time of inspection. Foods that had been in the standing refrigerator for less than 6 hours were moved to alternative refrigeration at the time of inspection. Salsa, which had been in the standing refrigerator overnight, was discarded (see embargo). Discussed the importance of frequent temperature monitoring of cold-holding foods. A reinspection of the standing refrigerator will be conducted in 10 days. Electronic verification of the correction (ex. invoice of the fixed unit) can be sent via email. , Corrective Action: Correct prior to re-inspection. ,

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed a sizable leak from the bottom of the handwashing sink nearest the prep area. Alerted manager who stated they currently have a work order in for fixing the leak beneath the handwashing station. Discussed the importance of promptly repairing handwashing sinks and maintaining them in good repair. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed doing an AMC visit to help train staff and answer food safety questions. Please reach out to me to schedule.

"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.
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.