Filiberto's Mexican Food

Inspector's notes

PIC was unable to provide proof of food service certification. Obtain certification from an accredited agency and leave at establishment. This is the second consecutive violation Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two employees eating on table in back food preparation area. Eating shall be conducted in designated areas where food preparation is not conducted. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the piercing blade of the can opener stored in holder with organic debris. PIC placed in dishwashing area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two sanitizer bottles that contain chlorine chemical sanitizer at concentrations >200 ppm. PIC prepared fresh and adjusted the concentration to within specification. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC was unable to provide proof of certified food service manager. Obtain certification from an accredited agency and leave at establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shredded pork in the walk-in unit that PIC informed was prepared >48 hours ago without a datemark. Cook dated with date prepared during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed a bottle of ibuprofen being stored above the food prep sink and clean dishes. All medicines were relocated and properly stored by PIC at time of inspection. Discussed the importance of medicine storage for employee use with PIC. Medicine that is in a food establishment and used by employees must be stored to prevent the contamination of food, equipment, and single use items. Corrective Action: Corrected at time of inspection. (2nd consecutive violation)

Inspector's notes

Observed a paint mixer being used to shred beef. Establishment will discontinue the use of the paint mixer. Food contact surfaces must be designed, constructed and maintained so they are smooth, easily-cleanable, durable, non-absorbent, and be NSF or equivalent. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. (2nd consecutive violation) Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a sanitizer bucket stored in the basin of the hand wash sink located near the drive thru window. PIC relocated all items blocking handwash sink at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above pico de gallo, and salsa located in the walk-in cooler. 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 properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked steak and cooked rice with an internal temperature range of 125F-130F stored in the steam table near the flat top. Per PIC, the steam and rice have been in the steam table for less than 2 hours. It was discovered that the steam table was turned off at time of inspection. The rice was discarded voluntarily by PIC at time of inspection. The steak was reheated to 165°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 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed a bottle of ibuprofen being stored above the food prep sink and clean dishes. All medicines were relocated and properly stored by PIC at time of inspection. Discussed the importance of medicine storage for employee use with PIC. Medicine that is in a food establishment and used by employees must be stored to prevent the contamination of food, equipment, and single use items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM on site at time of inspection. A Certified Food Protection Manager (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 no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (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 raw shelled eggs stored above RTE lemons and peppers in the walk-in cooler. 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 properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Discussed the importance of proper food storage to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RPZ catch funnel missing. Please provide a metal or another approved material for the funnel used for the RPZ prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.15 (A), Pf: 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.-- Observed cooked dice chicken cooling unmonitored at room temperature in the back of the kitchen with an internal temperature range of 90F-93F. Per employee, the chicken was cooked, diced, and has been cooling for less than 2 hours. Employee used approved methods to cool down to 41°F. Discussed proper cooling methods with the PIC. All items should be cooled in uncovered, shallow pans in the back reach-in refrigerator, by using an ice bath, or another effective means. Foods must be cooled from 135F-70F in the first 2 hours and from 70F-41F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-201.11, C: Equipment and Utensils-Durability and Strength-- Observed RPZ catch funnel missing. Please provide a metal or another approved material for the funnel used for the RPZ prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 a metal pot and a plastic pitcher sitting in the basin of the hand wash sink located near the steam table. Employee removed the items from the hand wash sink. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises-- Observed multiple cooked food items stored in plastic containers without lids near the fryers, near the hand wash sink, and near the walk-in cooler. Employee provided lids for the containers at time. Food must be protected from splash, dust, and other potential contamination. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Repeat Violation Core-4-201.11, C: Equipment and Utensils-Durability and Strength-- Observed RPZ catch funnel replace with a foam funnel. Please provide a metal or another approved material for the funnel used for the RPZ prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils ---- Observed cardboard being used on metal shelves, throughout establishment, holding tortillas and other food items; also observed carboard and shelves to have an accumulation of grease. Please remove the cardboard and clean the equipment to sight and touch; and food contact surfaces must be designed, constructed and maintained so it is are smooth, easily-cleanable, durable and non-absorbent. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 a metal container and lid sitting in the basin of the hand wash sink located near the steam table. Employee removed the items from the hand wash sink. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. 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.-- Observed no paper towels at the hand wash sink near the drive thru window. Employee provided paper towels. Each handwashing sink must be provided with hand drying provisions at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises-- Observed multiple cooked food items stored in plastic containers without lids near the fryers, near the hand wash sink, and near the walk-in cooler. Employee provided lids for the containers at time. Food must be protected from splash, dust, and other potential contamination. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-4-201.11, C: Equipment and Utensils-Durability and Strength-- Observed RPZ catch funnel replace with a foam funnel. Please provide a metal or another approved material for the funnel used for the RPZ prior to next routine inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils ---- Observed cardboard being used on metal shelves, throughout establishment, holding tortillas and other food items; also observed carboard and shelves to have an accumulation of grease. Please remove the cardboard and clean the equipment to sight and touch; and food contact surfaces must be designed, constructed and maintained so it is are smooth, easily-cleanable, durable and non-absorbent. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd