Filiberto's Mexican Food

Inspector's notes

Observed heavy dust accumulation on the ceiling around the vents in front of the hood system. Clean and maintain clean. Corrective Action: Correct prior to next routine inspection..

Inspector's notes

Observed steady drip coming from stainless steel rpz under soda tower. Discussed PIC to have repaired and recertified. Corrective Action: Correct prior to next routine inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloths sitting in sanitizer bucket with sanitizer measuring 10ppm. Had person in charge change out solution at time of inspection. moist cloths used for food and nonfood contact surfaces to be in approved sanitizing solution. :

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 stored in the reach in portion of the cookline refrigerated prep unit with internal temperatures between 44*F - 53*F: salsa (with pureed tomatoes), cooked machaca, cooked carne asada, cooked chicken, cooked carnitas, rolled tacos with cooked meat, raw bacon, raw shrimp, raw chorizo, cut tomatoes, and raw pooled eggs. The measured ambient temperature of the unit using a min/max thermometer was 48.3*F. Person in charge indicated all of these foods had been in the unit for a little more than 4 hours and willingly discarded of them. 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

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed 2 wiping buckets and the sanitizer compartment of the 3 - compartment sink (no dishes observed) with 200 ppm of chlorine sanitizer in them. All of these containers were diluted to 50 ppm chlorine sanitizer by the person in charge. 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. 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 stored in the reach in portion of the cookline refrigerated prep unit with internal temperatures between 44*F - 53*F: salsa (with pureed tomatoes), cooked machaca, cooked carne asada, cooked chicken, cooked carnitas, rolled tacos with cooked meat, raw bacon, raw shrimp, raw chorizo, cut tomatoes, and raw pooled eggs. The measured ambient temperature of the unit using a min/max thermometer was 48.3*F. Person in charge indicated all of these foods had been in the unit for a little more than 4 hours and willingly discarded of them. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 10/16/23. Correct By: Correct Prior To Reinspection