Inspection Report
SENOR POLLO
5932 W GLENDALE AVE GLENDALE AZ 85301
FD-23-05525
Food Establishment - Eating & Drinking
Food Routine Inspection
11/16/2023
0
Completed
Violations
Violation #: 15
Description: Other (FD PR)
Comments:
Please address the following prior to next inspection:
1. Provide an ASSE 1013, reduced pressure zone assembly upstream of soda carbonator.
2. Certify the backflow preventer and provide copy of the backflow preventer test certification.
3. Reroute the drain line of the 3-compartment sink and prep sink to the floor sink.
4. Provide uni-struts or equivalent means to brace drain lines so they maintain air gap with floor sink.
5. Fill all gaps, cracks, and penetrations (electrical & plumbing).
6. Ensure hand sinks have metal splashguards as discussed.
7. Provide escutcheon plates and cleanout covers where needed.
8. Seal backsplash and sides of all sink fixtures and urinal.
9. Seal the hood vent system with heat resistant silicone (silver).
10. Ensure floor cracks and holes are repaired (smooth easy to clean).
11. Ensure delivery door is self-closing and add vinyl strip curtain.
12. Cleanout the floor sink of debris.
13. Provide plug for any floor sinks no longer in use.
14. Ensure all equipment is NSF/ANSI commercial and on holding proper temperatures.
15. Have the water heater unit serviced (unit is leaking too much water from the T&P relief drain).
16. Provide faucet with atmospheric vacuum breaker for mop sink.
:
Comments/Details
Establishment not open, permit not approved.
Inspection report emailed to Analy B.
Please contact the Department to schedule a follow-up inspection at (602) 506-6824 once violations have been corrected. Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections.
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.
| 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.