Filiberto's Mexican Food

Inspector's notes

Corrective Action: Correct prior to re-inspection 6/15/26. Cook line cold table holding TCS food 48-49*F in both top and bottom sections. Please repair to hold TCS food 41*F or below prior to reinspection. Manager stated TCS food had been in unit less than an hour, moved it all back to the walk-in to re-cool and put the unit under time as control with proper discard. This is the second consecutive repeat violation.

Inspector's notes

No certified food manager present.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee cracked raw shell egg and continued handling utensils and food without washing hands. PIC had employee wash hands.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cook line cold table holding TCS cut lettuce, sour cream, cut cabbage, shredded cheese and pico de gallo at 45*F to 50*F. PIC stated items had been placed in the unit less than one hour before and put them under time as control with discard at 3 hours. Reviewed requirement for written discard time and disposal.

Inspector's notes

Corrective Action: Correct prior to re-inspection 6/8/26. Cook line cold table holding TCS food 45-48*F. Please repair to hold TCS food 41*F or below prior to reinspection.

Inspector's notes

No certified food manager present.

Inspector's notes

Corrective Action: Corrected at time of inspection. Flat of raw shell eggs stored on wire shelf in front reach-in above lemons and cheese.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There were multiple foods in the walk-in cooler that did not have date markings (cooked chicken, cooked pork, cooked beef, etc). These items must have a date marking. 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.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed internal temperatures between 46*F and 48*F in the cold-holding unit across from the stoves. Used the min/max thermometer in the unit and observed a minimum temperature of 47.3*F. Discussed with person in charge (PIC) that we need a temperature of 41*F for TCS foods. PIC moved food items to another unit that is holding proper temperatures. PIC also called the repair person to have unit serviced. Repair person told inspector they would be there within an hour. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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.

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. At the line cold holding unit, inspector probed Guacamole and found temperature between the range of 50-55 degree F. Coached staff not to put just made TCS product liwithout allowing them to cool down first to 41 degree F in walk in cooler before placing at the service line. Guacamole was returned to walk in cooler at time of inspection for quick chilling. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-202.12, P: Conditions of Use Observed concentration of chlorine in sanitizer buckets above 100 ppm. Chlorine sanitizer for use in wiping food contact surfaces must be maintained between 50-100 ppm. Concentrations over 100 ppm could be toxic if consumed. Bucket was remade at 50 ppm. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. Observed employee place new gloves without washing hands prior. Discussed with PIC that handwashing is required prior to putting new gloves. Employee washed hands at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 portioned out salsa cups by front window holding 78 F, with little ice per PIC salsas were placed there 30 minutes prior. Discussed with PIC that they need to fill ice properly to use ice bath properly. Salsa was placed in walk in to cool properly. Correct By: Corrected At Time Of Inspection