Inspection Report

Business Name
Si Senor

Business Address
600 N ALMA SCHOOL RD CHANDLER AZ 85224

Permit Number
FD-77841

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/9/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 11

Description: Food Obtained from Approved Source

Comments:

PRIORITY VIOLATION-3-201.11 (A-B) - Priority: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed a michelada mix the PIC stated was from a local vendor in the reach in cooler in the server expo area. a label from the local business has been placed over the original manufacturer's front label. Observed the back ingredients label intact and unaltered. Observed all bottles opened with a refrigerate after opening statement present. PIC stated the commercial mix is used as the base for the mixer but additional ingredients are added. No additional ingredients, allergens, date mark or information about the establishment is present on the added label. Also observed a Watermelon flavored chamoy dip without any labeling to identify source, ingredients, allergens, etc. Discussed requirements for approved sources of food and how to verify a food is an approved source of food with the PIC. All food must be obtained from an approved source as defined by law. All food from unapproved source was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Repeat Violation

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

Comments:

*Second consecutive repeat violation*

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 cooling meat broths in a large, plastic container with more than 12 inches of cooling product. Observed internal temperatures at 88*F and 120*F when measured with a probe thermometer. Per PIC, the broths had been cooling for less than 2 hour. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Also observed cooling cut lettuce measuring 71*F in the prep cooler and a large metal pan of cooling lettuce in the walk in cooler measuring 54-61*F. Per PIC, the lettuce was sliced 30 minutes prior. Advised PIC utilize ice baths, ice wands or the walk in freezer if cooling large portions of broth. PIC added ice wands at the time of inspection. Advised PIC to utilize ice water as an ingredient for cut lettuce to help rapidly cool. Discussed that tap water used to wash the produce before cutting may be too warm to all for cooling large amount of lettuce at one time. PIC separated the lettuce into shallow pans in the walk in cooler. Corrective Action: Corrected at time of inspection.

Comments/Details

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.
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.