Poliberto's

Inspector's notes

Observed tomatoes with organic matter growing on the surface. Informed PIC that all food must be in good condition, safe, and unadulterated. All adulterated food was voluntarily discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed box of raw Beef (Ox Lip Cut) on top of uncovered box of raw jalapenos in walk in. At time of inspection, beef had defrosted and box had appeared soiled. Liquid from the beef had come into contact with raw jalapenos and dripped onto the floor. Informed PIC that all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC had voluntarily discarded jalapenos at time of inspection, and moved raw beef into reach in freezer next to 3 comp. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed exposed concrete above floor coving next to flame stove. Advised PIC that all floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tomatoes with organic matter growing on the surface. Informed PIC that all food must be in good condition, safe, and unadulterated. All adulterated food was voluntarily discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed box of raw Beef (Ox Lip Cut) on top of uncovered box of raw jalapenos in walk in. At time of inspection, beef had defrosted and box had appeared soiled. Liquid from the beef had come into contact with raw jalapenos and dripped onto the floor. Informed PIC that all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC had voluntarily discarded jalapenos at time of inspection, and moved raw beef into reach in freezer next to 3 comp. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live ants coming from bottom (1 in. above floor) corner of wall next to flame stove. Ants crawled in a line behind flame stove, in front of flame stove, and in front of hot holding unit. More ants found on food debris on floor next to hot holding unit. Informed PIC that they must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 07/02/26. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed exposed concrete above floor coving next to flame stove. Advised PIC that all floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's notes

Observed food contact surfaces soaking in the sanitizer compartment with 0ppm of chlorine. Informed PIC that the sanitizer concentration needs to be 50-100 ppm of chlorine. Observed the dishes to have food debris and residue on the inside. Informed PIC that all dishes need to be re washed, rinsed, and sanitized. PIC filled the three-comp with an approved concentration of sanitizer and washed, rinsed, and sanitized all food contact surfaces. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. All food-contact surfaces must be cleaned to sight and touch. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloths in a sanitizer bucket with 0ppm chlorine concentration. Informed PIC that wet wiping cloths must be stored in a sanitizer with an approved concentration. PIC placed the cloths in an approved sanitizer concentration at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all drainpipes in the kitchen fallen below the flood rim of the floor drain near the prep sink. Observed all the drainpipes in the front of the establishment fallen into the floor drain. Informed PIC that all pipes need to have at least a one-inch air gap between the outlet and the top of the floor drain. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food contact surfaces in the sanitizer compartment of the three-comp with a 25ppm chlorine concentration. Informed PIC that the sanitizer concentration is too low; the proper concentration is 50-100ppm. Instructed PIC to fill the compartment with the proper sanitizer level and re-sanitize the food contact surfaces at time of inspection. PIC filled the compartment with a chlorine concentration between 50-100ppm and re-sanitized the dishes at time of inspection. Discussed the importance of monitoring the sanitizer levels with PIC. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloths stored in sanitizer buckets with below 25ppm chlorine concentration. Informed PIC that wiping cloths must be stored in an approved sanitizer concentration. PIC placed the wiping cloths in an approved sanitizer concentration at time of inspection. Discussed the importance of testing the sanitizer concentration with PIC. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the gaskets of the reach in fridge nearest the cold holding unit to be in disrepair. Informed PIC that the gaskets need to be replaced. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed the scoop used for the raw chicken on the bottom right-hand side of the cold holding unit to be chipped on the side and with many small, dented areas. Informed PIC that this scoop needs to be replaced so that it is smooth and easily cleanable. Observed an unsealed, wooden plank being used above the flat top grill for the microwave with food debris in/on it. Explained to PIC that unsealed wood is not permitted to be used in the kitchen due to its porous, absorbent, and non-easily cleanable properties. Remove or replace the wood with a smooth and easily cleanable surface prior to next routine inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed a build-up of grease on the vent above the stove and the equipment housed inside the vent. Informed PIC that these need to be cleaned. Discussed the hazards of grease build up with PIC. Observed a build-up of food debris on the plastic flaps of the walk-in. Discussed with PIC that the physical facilities need to be cleaned and continue to be cleaned at a rate which prevents the accumulation of food debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand towels available in the women's restroom. Informed PIC that hand drying provisions are needed at this sink. PIC provided hand towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 hand soap available at the front hand sink. Informed PIC that hand washing sinks must be stocked with hand soap at all times. PIC provided hand soap at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the salsas at the bar with an internal temperature of 48*F. PIC stated that they had been there for about 3 hours. Informed PIC that the salsas need to be held at 41*F. Instructed PIC to add ice to the salsas to cool them down to 41*F. PIC added ice to the salsas at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths in a chlorine sanitizer with a concentration of 25ppm. Informed PIC that the wiping cloth sanitizer needs to be replaced with an approved concentration. Informed PIC that wet wiping cloths must be stored in buckets with an approved sanitizer concentration. PIC placed the cloths in a bucket with an approved sanitizer concentration at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the scoop used for the raw chicken on the bottom right-hand side of the cold holding unit to be chipped on the side. Informed PIC that this scoop needs to be replaced so that it is smooth and easily cleanable. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed salsa verde at the salsa bar with a temperature of 46*F. Informed PIC that the salsa is being improperly cold held and needs to be cooled down to 41*F. PIC stated that it was just placed in the ice bath at the bar. Instructed PIC to add ice to the salsa to cool it down. PIC added ice to the salsa verde. Observed TCS foods in a reach in refrigerator holding a temperature range of 45*F to 51*F, with an ambient air temperature of 51*F, measured using min/max thermometer. The TCS foods being improperly cold held were beef tamales, chili rellenos, fried fish, and pickled carrots, onions, and jalapenos. PIC stated that the TCS food products have been in the reach in since the night prior. Informed PIC that since it has been over four hours, the food needs to be discarded. PIC discarded the TCS foods improperly cold held at time of inspection. Food was embargoed. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of sauce, salsas, prepped veggies, and other prepped foods in the walk-in refrigerator and the bottom reach in coolers, without a date mark. Informed PIC that anything prepped and kept over 24 hours needs a date mark with the day it is prepped or discard date and must be kept no more than 7 days. PIC stated that the night staff forgot to put the dates on. Suggested PIC have a talk with the night staff about proper date marking. PIC stated when each of the foods were cooked and properly date marked each item at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection. ****** 2nd Repeat Violation ******

Inspector's notes

Observed medicine tablets and sinus spray located on a top shelf above the food storage shelves and other items used for service. Informed PIC that these items need to be separated from food, utensils, and food service items to prevent cross contamination. PIC removed the medicines and properly stored them at time of inspection. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 50*F - 56*F: pico de gallo, shredded cheese, shredded lettuce, sour cream, raw chicken, raw beef, cooked potatoes, raw bacon, ham, and cooked chorizo. The measured ambient temperature of the unit using a min/max thermometer was 60.2*F. Person in charge indicated last night they had a power outage and they had unplugged the unit; they forgot to plug in the unit this morning when stocking the unit. Person in charge indicated all of the foods in the unit had been stocked there at 09:30 am (~1 hour before inspection). When the unit was plugged in an observed ambient temperature of 38.2*F was observed. Person in charge put the items in the top portion of the unit in the walk-in cooler to cool back down to 41*F and below. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed a wiping bucket with 200 ppm chlorine sanitizer. Person in charge diluted the bucket so it had 50 ppm chlorine sanitizer. Person in charge informed chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for cleaning and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use>>>Observed a container of roach insecticide in the mop sink area of the kitchen. Person in charge informed that the establishment may only store chemicals necessary for the maintenance of the establishment; the establishment is not allowed apply their own pesticides and thus must remove/prevent the storage of any household/non-certified pest control applied pesticides. Employee indicated the establishment has a certified pesticide applicator and willingly discarded of the pesticides. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: 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.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 50*F - 56*F: pico de gallo, shredded cheese, shredded lettuce, sour cream, raw chicken, raw beef, cooked potatoes, raw bacon, ham, and cooked chorizo. The measured ambient temperature of the unit using a min/max thermometer was 60.2*F. Person in charge indicated last night they had a power outage and they had unplugged the unit; they forgot to plug in the unit this morning when stocking the unit. Person in charge indicated all of the foods in the unit had been stocked there at 09:30 am (~1 hour before inspection). When the unit was plugged in an observed ambient temperature of 38.2*F was observed. Person in charge put the items in the top portion of the unit in the walk-in cooler to cool back down to 41*F and below. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed old food, food debris, and grime on the insides of all of the cold holding units in the establishment. The establishment must removed any loose food and food debris be next routine inspection. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. :

Repeat Violation Priority Foundation-6-301.12, Pf: 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. Missing hand paper towels at the kitchen hand washing sink, Addressed code violation with owner at time of visit. A supply of paper towels replaced by end of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Inspector observed raw shell egg in crates set directly on a open bag of ready to eat shredded cheese inside the standing refrigerator across the flat grill. Address code violation with Owner, raw eggs is now separated from ready to eat food by end of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Cooked tamales with an internal temperature of 54*F, cooked chili rejenos with an internal temperature of 47 degree F., both noted stored inside the standing unit at the line. Per Owner, these items were just made and placed inside unit. These items observed as they are being sold upon order. Advised owner to avoid having the TCS food set outside of unit and transferring back into unit in between orders. Any TCS items are to be cooled shall be cooled in a safe environment of walk in cooler unit and shall be continuously cooling from 135-70 degree F. within 2 hours and 70-41 degree F. within in 4 hours without anytime of interruption. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: 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. The following TCS items in the standing unit: Tamales and Chili Rejenos noted without date mark. The following TCS items in walk in cooler: Shredded beef, cooked beef, cooked pork and salsa also noted without date mark. Per owner, items were made a couple days ago. please label the prep date on these TCS ready to eat food. Date was labeled. Correct By: Corrected At Time Of Inspection