Filiberto's Mexican Food

Inspector's notes

Observed portioned carne asada, sliced roast beef and a mix of sliced onion and tomato stored in reach-in cooler with an internal temperature of 45-47*F between grill and service counter. Sliced roast beef and sliced veggie mix were prepared two hours prior and was moved to walk-in cooler to rapidly cool. Carne asada was made the day prior and was embargoed voluntarily by the manager. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pan of chicken in reach-in cooler with an internal temperature of 96-102*F. Per the manager and cook, the chicken had been placed in the cooler less than an hour before. Manager moved the chicken to the walk-in cooler to rapidly cool. Discussed using units with sufficient refrigeration capacities to properly cool foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handle of ice scoop buried in ice in main ice machine. 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. Manager on-site removed scoop, sanitized and removed a significant portion of potentially contaminated ice. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 large pots of beans holding 82*f degrees in walk-in fridge, kitchen staff had placed inside iced within the hour, no ice remained, beans were re iced to continue cooling process. Observed red sauce shredded chicken holding some parts 119-122*f degrees in a deep cooking pot inside walk-in, item had finished cooking with-in the past 20 minutes. Shredded chicken was transferred to a shallow pan and ice bathed. Cooling must be done in a proper fashion and location to expedite cooling process. Reviewed cooling procedure times and temperatures with manager on duty.

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. Observed cooked carnitas, chopped lettuce, pico de gallo without date marks in walk-in. Manager stated items had been made the day prior. Date marks were applied reflecting appropriate dates at time of inspection. PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. Todays date 11/6. Observed Fried fish in walk-in with a date mark of 10/27. RTE and TCS food items are required to be discarded after 7 days. Manager discarded items at time of inspection. :

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 pink and black organic matter build up on front lip of kitchen ice machine. Manger stated that the last time the ice machine was serviced was 5 weeks prior. Recommended an increased frequency of cleaning for the unit. All food contact surfaces must be clean to slight and touch. Correct By: Correct Prior To Next Routine Inspection