Filiberto's Mexican Food

Inspector's notes

Observed Pico de Gallo, shredded cheese and beef stew with internal temperatures as measured using a probe thermometer ranging from 45°F - 46°F inside the walk-in cooler. In discussion with the person in charge, the establishment had just received a large shipment of food, and the door had been left open during this time. Discussed with the person in charge to keep the walk-in door closed when not in use and to minimize the time it is kept open. The Pico, shredded cheese and beef stew were placed on ice to rapidly chill down to 41°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a wiping cloth stored dry on a cutting board. 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 an ice bucket with a small crack on the bottom of the bucket. Discussed with person in charge to get a replacement for the ice bucket. The person in charge will replace the ice bucket. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice scoop and handle in contact with ice at drive-thru soda machine. Person in charge immediately relocated ice scoop into proper storage location. Discussed importance of utensil storage to prevent contamination of ready-to-eat foods. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of a beverage sitting inside of the ice machine. According to the person in charge, that ice machine is the ice that is used for consumption. The beverage was removed from the ice machine and the ice the beverage was sitting in was all scooped out and disposed of at time of inspection. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an electrifying pest control device placed above the door into the walk-in cooler. Discussed with person in charge to relocate the device so that it is not above the walk-in door pathway or above other food prep areas or food storage areas. Person in charge will move the devices so they are not above these areas. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. Person in charge is currently working towards acquiring their CFPM. 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 a fryer basket with some broken/missing wires. Once wires begin separating from the main fryer basket body the fryer basket should be replaced. Person in charge disposed of the damaged fryer basket. Discussed with person in charge to replace fryer baskets once the wires begin to separate. All equipment must be maintained in good repair at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. Person in charge is currently working towards acquiring their CFPM. 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 two large plastic bins that are approximately 6 inches deep filled with Pico de Gallo salsa with internal temperature as measured using a probe thermometer of 49°-50°F. Per the person in charge, the Pico salsa had been prepared and began cooling the night before the inspection occurred. Based on the time at which the observation was made, the Pico salsa did not cool to the correct cold holding temperature of 41°F within 6 total hours. The person in charge embargoed the Pico salsa (see embargo form). TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Discussed with person in charge utilizing more shallow pans, or to only fill the current pans halfway to keep the depth of the food below 4 inches. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink behind the front counter register that is starting to become detached from the wall. The sink should be smooth and flush to the wall and needs to be resealed. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine 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. Observed sanitizing solution inside the 3-compartment sink that was testing below 50-100 ppm as indicated by the testing strips. PIC adjusted the solution and after making adjustment sanitizer was tested again using test strips and was within the 50-100 ppm range. Discussed regularly checking sanitizer concentration levels using test strips. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed a few boxes of raw chicken that was stored directly on the floor. Food shall be protected from contamination from the premises by storing foods at least 6 inches above the floor. PIC placed the boxes of chicken at least 6 inches off the floor. Discussed protecting food from contamination from the premises by storing food at least 6 inches high and also not placing food directly on the floor. Correct By: Corrected At Time Of Inspection