Filiberto's Mexican Food

Inspector's notes

Observed old date-mark stickers on containers stored as clean, on the racks near the walk-in cooler. Date-mark labels should be removed prior to washing, rinsing, and sanitizing. Corrective Action: Correct prior to next routine inspection. 2nd repeat.

Inspector's notes

Observed previous date-marking labels left on clean containers, stored in the back on storage racks. Please ensure date-mark labels are removed prior to washing, rinsing, and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a sanitizing bucket at the cook line holding wiping cloths in a solution of 25 ppm chlorine. Per Person in Charge (PIC), wiping cloth buckets were prepared multiple hours ago. 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 utensils stored in containers of meat and lettuce that are located in the reach in cooler with the handle in contact with the food items. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection by the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of pineapple, lettuce and cilantro stacked on top of one another in the reach in cooler at the time of inspection. PIC was informed that lids should be placed on top of each individual container rather than stacking them to prevent contamination. PIC properly covered containers in the reach in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of tomato, avocado and green salsas at the salsa bar at a temperature of 50 F. PIC stated that salsas were placed in the unit at 1 pm. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a 5 gallon stainless steel container of salsa at a temperature of 90 F. PIC stated that the salsa was prepared 30 minutes prior. 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. Salsa was transferred to two shallow containers and placed back in the walk in fridge to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of black and yellow organic matter inside the interior food contact surface of the ice machine. Establishment must clean non-tcs food contact surfaces like the inside of the ice machine at a frequency to preclude the accumulation of dirt, dust, soiling or debris. Establishment must clean. Discussed proper cleaning process for the ice machine. Correct by next routine inspection.

Inspector's notes

Observed two different wiping cloth buckets on the cook line holding wiping cloths in a solution of 25 ppm chlorine. Per Person in Charge (PIC), wiping cloth buckets were prepared multiple hours ago. Buckets were changed and replaced at time of inspection. Wiping cloth buckets with solution of 100 ppm were observed after corrections.

Inspector's notes

Observed wide spread use of single-use sour cream buckets across the establishment to hold sanitizer bottles, hold cut lettuce, and sugar. Also observed single use sour cream buckets stacked and stored on the floor to hold wiping cloth buckets of sanitizer solution. Establishment must use food contact surfaces that are designed for multiple uses to hold food items. Discussed cleaning difficulties when stacking sour cream containers on top of each other and chemical contamination risk when sour cream buckets are used to store chemicals and food. Instructed establishment to stop using re-using single-use sour cream buckets at time of inspection. Correct by next inspection.

Inspector's notes

Observed clean container and in-use containers across the establishment with multiple, old day dot stickers that were not removed from previous uses. Establishment must remove day dot stickers before cleaning at the three compartment sink. Instructed PIC to clean all containers and remove all previous day dots before next use. Correct by next routine inspection.

Inspector's notes

Establishment has large amounts of equipment (food contact surfaces - pans, containers, food processors, open top prep table, etc.) both inside the kitchen and in the dining area that (per PIC) are no longer used. Instructed PIC that items that are not in use in the establishment must be removed from the kitchen. Correct by next routine inspection.

Inspector's notes

Observed facility without a certified food manager.

Core-6-301.13, C: Handwashing Aids and Devices, Use Restrictions. 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 rear handwashing station obstructed by wiping cloth bucket. Handwashing stations shall be free from obstructions to allow for proper handwashing. Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food. Observed at the grill line a large container of butter, and a large container of water. Working containers shall be labeled with the common name of the food product. Label working containers with a common label name. Correct By: Correct Prior To Next Routine Inspection

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 crack raw, unpasteurized eggs onto cooktop with gloved hands and then handle RTE tortillas with same gloved hands without washing hands. Discussed with PIC that hands must be washed after cracking raw, unpasteurized eggs prior to continuing cooking non-raw items and/or handling clean items to prevent spread of pathogens. Had employee wash hands at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Observed pan of raw chorizo stored over pan of cooked chile relleno in prep fridge on cookline. Also observed box of raw fish stored over heads of lettuce, pan of raw pork stored over ketchup bottles, and bag of raw shrimp being stored over boxes of tomatillos in walk-in. Had manager move all items according to minimum cooking temperature at time of inspection. Raw animal proteins must be stored according to minimum cooking temperatures to prevent cross contamination and spread of pathogens. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed immersion blender and vegetable peeler stored as clean back of house to have visible food debris. Had Manager re-wash, rinse, and sanitize items. Food contact surfaces must be clean to sight and touch to prevent spread of pathogens. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed two metal containers of cooked pinto beans at 114-127*F in hot holding unit at far end of cookline. PIC stated that items were cooked that morning at 6am and had been in unit since. At time of inspection, items had been out of temperature for more than 2 hours. Items were discarded. Hot held TCS foods must be at or above 135*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 cooked tomatillos cooling in lidded, large metal pot more than 10 inches deep in walk-in. PIC stated tomatillos are boiled and then placed in an ice bath to cool prior to placing into walk-in. Had PIC split tomatillos to two pans and keep unlidded until items reach below 41*F. TCS items must be cooled in a way to meet cooling parameters to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed sink basin in women's restroom to be cracked and caulking to be in disrepair. Repair/replace so that areas are smooth, easily cleanable, and prevent seepage of liquids. Correct By: Correct Prior To Next Routine Inspection

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.>>Observed in the walk-in-cooler ready to eat salsa uncovered stored below soiled vegetables.>> Soiled vegetables shall be stored below all ready to eat food to prevent contamination. >>Person In Charge (PIC) covered ready to eat salsa with a lid, and placed soiled vegetables underneath the ready to eat foods in the walk in cooler. >>Corrected at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed standing water and accumulation of grease under and around storage racks in the walk in cooler. Discussed cleaning frequency with the person in charge. Correct By: Correct Prior To Next Routine Inspection