Inspection Report

Business Name
SENOR POLLO

Business Address
5932 W GLENDALE AVE GLENDALE AZ 85301

Permit Number
FD-23-05525

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/14/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold

Holding. >>>>> Observed a cold table next to a hot holding table with hot air blowing over the

cold table. Observed cut lettuce, salsa, avocado, and pickled onions in cold table. Cut lettuce

registered at 52*F with probe thermometer. PIC stated the lettuce was cut at 10am this morning.

Embargoed 1lb of cut lettuce. Discussed options on maintaining cold holding with hot holding unit

next to it. PIC stated intent to add a metal shield to block heat coming off unit as well as

switching to shallow pans for all the items in the cold table. Ambient temperature of the rest of

the cold table registered 37*F with min/max thermometer. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment >>>>> Observed two broken hand soap dispensers. The dispensers had broken off the wall and the staff still used them by picking them up and aiming at their hands. PIC stated they had recently broken off an he was intending to fix them. Instructed PIC to fix the handwashing dispensers before next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.

Discussed with PIC maintaining cutting board cleanliness and cleaning every 4hrs. Discussed adding a barrier to block the heat off the hot holding unit.

Copy of inspection report emailed to PIC.

No County legal action will result from this inspection.

Award: B,Embargo Lbs: 1,Food Manager Licenses: 1,Number of Employees: 2,Printed In Spanish: N,Revoke / Suspend: N,Signer: Eduardo Velazco,Water Sample: N

"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.