Filibertos Mexican Food

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 multiple containers of food (Chopped ham, cooked sausage crumbles, cooked fajitas and meat, cooked potatoes, stewed tomatoes, and pico) in the reach-in and walk-in cooler without a date markings. Also observed cooked pork with a date marking of 3-23 in the walk-in cooler. Person in charge (PIC) removed the old date and replaced it with a new one. PIC also placed dates on the containers that needed 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

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

Inspector's notes

No CFPM onsite at the 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 sealed packaged of raw pork adobada (small diced cut) stored above whole sealed roasts of beef and pork. 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

No date marks observed on red and green salsas and an opened chub of ham deli meat. Also observed a tray of cut peppers, onions and tomatoes dated 4/30. Per PIC, all foods were prepared more than 24 hours prior on 5/13. PIC stated the old label was not replaced on the tray of cut vegetables. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a stock pot of green salsa stored on the floor for immersion blending before being moved to the walk in cooler. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Discussed storing foods and wares on cleaned surfaces or shelving to reduce chances of contamination from the premises. Discussed the bottom of the stock pot may provided a source of contamination if placed on a cleaned surface such as a prep table. PIC stored the stock pot properly at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No date marks observed on rolled tacos, tacos, salsas, and cooked chicken in the walk in cooler. PIC stated the foods had been prepared 1/5. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple uncovered and previously cooled foods in the walk in cooler including cheeses, tacos, chicken, pico, guaco etc. Advised PIC to cover foods to help prevent contamination. PIC added lids and plastic wrap to all foods at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling red salsa in a large stock pot measuring 76-78*F internally when measured with a probe thermometer. Per PIC, the salsa was cooked at 9am. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large metal stock pot of cooling green salsa with internal temperatures ranging from 115-122*F. Per PIC, the food had been cooling for 30 minutes. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple plastic cutting boards with heavy scored surfaces. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed that deep grooves in cutting boards may create harborage conditions for bacteria. Discussed loose plastic pieces may create a risk of physical contamination of foods. Corrective Action: Correct prior to next routine 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. ------ In the walk in cooler, observed raw bacon stored above RTE sausage, shredded beef, ham and rolled tacos. Also observed raw pork al pastor stored above sealed whole muscle intact beef. Had manager move raw items to the bottom shelves. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. 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 an accumulation of food debris on the immersion blender. The PIC stated the blade had been cleaned after being used the night before. Also observed a buildup of food debris on the can opener blade. Discussed maintaining food contact surfaces clean to the sight and touch. Both items were moved to the 3 comp sink to be washed, rinsed and sanitized. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. ------ In the walk-in cooler, observed RTE pico, carrots and peppers, shredded beef, rolled tacos, shredded pork, RTE pork sausage, and salsas without date marks. PIC stated the foods were prepared yesterday, 5/21. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. PIC added date marks to all foods at the time of inspection. Correct By: Corrected At Time Of 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. ------ In the walk in cooler, observed raw fish stored above RTE marinated carrots and peppers, bacon, and prepped tacos. Also observed raw bacon stored over rolled tacos. Observed an opened package of raw carne asada stored above boxes of cheese. Had manager move raw items to the bottom shelves. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.14, P: Cooling. 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. ------ In the walk-in cooler, observed a large plastic container of cooling shredded beef and a large bucket of salsa with internal temperatures ranging from 62-87*F and 48*F, respectively, when measured with a probe thermometer. Per PIC the shredded beef and salsa had been prepared overnight. Observed the beef piled approximately 10-12" high in the center and approximately 12" in the bucket of salsa. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Since the beef did not cool to below 70*F in the allotted 2 hours and the salsa did not cool to below 41*F in the allotted 6 hours, the manager voluntarily discarded the improperly cooled beef and salsa at the time of inspection (see embargo). Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 an employee enter the kitchen from being outside on their phone and began cooking carne asada on the grill without first washing their hands. Discussed that when changing tasks or entering the kitchen, hands much be washed before applying new gloves. The employee was instructed to wash their hands before donning new gloves and returning to cooking. Discussed contamination of shared utensils may occur if touched with soiled hands. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ------ In the 3-compartment sink, observed dishes being washed, rinsed and sanitized in a solution containing 0ppm chlorine sanitizer when measured with a chemical test strip. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. The manager emptied the solution and refilled the compartment with a solution measuring 50ppm. Discussed re-sanitizing any dishes that had recently been washed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. ------ In the walk-in cooler, observed cooling red and green salsas with internal temperatures ranging from 84-92*F and 54-73*F, respectively, when measured with a probe thermometer. Oberved the salsas cooling directly on the floor in large stock pots measuring approximately 18" and 24" in diameter. Per PIC, the salsa had been prepared in the morning and was still cooling. Observed all containers with more than 18 inches of cooling food. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Since the salsas did not cool below 70*F in the allotted 2 hours, the manager voluntarily discarded the improperly cooled salsa at the time of inspection (see embargo). Correct By: Corrected At Time Of Inspection