Filiberto's Mexican Food

Inspector's notes

3rd Repeat Violation. At time of inspection, no certified food protection manager (CFPM) was on the premises. A CFPM is required to be on the premises at all times of operation. Please have a CFPM present for the next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the drip pan missing on the hood vents directly above the gas stove. Dripping of collected grease and oils could lead to contamination of foods. Please have drip pan replaced on hood vents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

3rd Repeat Violation. At time of inspection, no certified food protection manager (CFPM) was on the premises. A CFPM is required to be on the premises at all times of operation. Please have a CFPM present for the next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd Repeat Violation. Upon inspection of the 3 compartment sink, observed dishes soaking in sanitizer at 0ppm of chlorine. Chlorine sanitizer must be kept between 50 and 100 ppm. Sanitizer was remade to proper concentration and dishes were re-sanitized. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Stored on the clean dish shelving, observed a dicer with food debris still in the blades and the pusher block. Observed the table mounted can opener with black residues on the blade. All food contact surfaces must be kept clean to sight and touch. Instructed employees to have these items washed, rinsed, and sanitized before returning to clean storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed a container of diced, cooked potatoes cooling on the shelving. Potatoes were at 115*F. Per employees the potatoes were cooked and placed in the walk in to cool 5 hours prior. Cooling, TCS foods must be cooled from 135*F to below 70*F within the first two hours of cooling. Because the potatoes were not cooled below 70*F within the first two hours, they were embargoed. Discussed cooling methods and provided cooling handouts to manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd Repeat Violation. In the walk in cooler, observed various cooked and raw TCS foods between 44-48*F. TCS foods included cooked carnitas, cooked salsas, raw eggs, sour cream, shredded lettuce, shredded cheeses, raw pork, raw beef, raw chicken, cooked beans, cooked beef, beef tacos and taquitos, cooked fish, and cut tomatoes. Walk in cooler was holding at 46.4 upon initial inspection and 45.1 after 20 minutes of limited use. All cold holding, TCS foods must be kept at 41*F or below. Cooked Pork, Cooked beef, cooked beef taquitos, cooked beans, cooked salsa, and sour cream were embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Upon initial inspection of the walk in cooler, it was holding at 46.4*F. After 20 minutes of limited use, the walk in cooled to 45.1*F. Because of this, many TCS foods in the walk in were above 41*F. Per employees, walk in cooler was out of temperature last night and this morning. A technician was onsite and has repaired the walk in approximately an hour and a half prior to the beginning of the inspection. All cold holding equipment actively being used for TCS foods must remain 41*F or below. Inspector will follow up tomorrow to ensure that the walk in cooler is working at or below 41*F. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed multiple cutting boards that are heavily used and scored. Cutting surfaces must remain smooth, durable, and easily cleanable. Once the cutting boards are heavily scored, they become difficult to clean properly. Please have cutting boards replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the drip pan missing on the hood vents directly above the gas stove. Dripping of collected grease and oils could lead to contamination of foods. Please have drip pan replaced on hood vents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd Repeat Violation. Observed no certified food protection manager (CFPM) on the premises at time of inspection. A CFPM is required to be on site at all times of operation. Please have a CFPM present at the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the three compartment sink in use with a chlorine sanitizer. Sanitizer was at 0ppm concentration at time of inspection. Per employee it was made approximately 5 hours prior. employee remade the sanitizer to the correct concentration (100 ppm). Instructed employees to change/remake sanitizer once the concentration drops below 50 ppm.

Inspector's notes

In the reach in cooler by the cook line, observed pork at 46*F, rolled tacos at 52*F, Pico de gallo at 49*F, shredded cheese at 51*F, salsas at 50*F, tamales at 49*F, and ground beef at 52*F. Per employee some foods had been in there since 8 am and some had been in there since 10 am. All TCS foods that had been in the unit longer than 4 hours were embargoed. Foods in the unit less than 4 hours were moved to the walk in cooler to rapidly cool.

Inspector's notes

At time of inspection no certified food protection manager was present on the premises. A CFPM is required to be on the premises at all times of operation. Please have a CFPM present for the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On the back chemical storage shelving observed a box of rodenticides. Instructed employee to have the rodenticides removed from the establishment.

Inspector's notes

Observed glue traps with several dead roaches on them in the dry storage closet. Please have dead insects cleaned up more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the door handles and gaskets on the prep cooler in the kitchen falling off and broken. Please have doors repaired. Equipment must remain in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed broken down ice machine and stove in the back. Talked to staff about removal schedule. Ensure that unused equipment is removed from the facility. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager at establishment during 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.

Core-6-101.11, C: Surface Characteristics-Indoor Areas ---Observed exposed raw wood on shelving in the facility. Ensure that area is covered and paint/sealed to allow surfaces to be easily cleaned. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap ---Observed sewer pipes were buried under the flood rim of floor drains. Talked to staff about drains. Ensure that pipes are at least 1 inch above the drains. Correct By: Corrected At Time Of Inspection