Filiberto's Mexican Food

Inspector's notes

3rd consecutive violation: Ensure to provide a Certified Food Protection Manager Certification. Operator is instructed to provide proof of enrollment in course. Operator provided receipt showing enrollment for Certified Food Protection Manager Course on 01/14/26. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handle at faucet missing to properly fill three compartment sink. Ensure to repair plumbing and maintain as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Operator was asked hot holding, final cooking temperatures and was unable to answer food safety questions. No Certified Food protection present, Operator is instructed to provide a Certified Food Protection Manager Certificate by time of re-inspection 01/20/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

3rd consecutive violation: Ensure to provide a Certified Food Protection Manager Certification. Operator is instructed to provide proof of enrollment in course. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pot of beans in stove at 98*F burner was turned off at time of inspection. Discussed with operator Time/temperature control for safety (TCS) food items shall be hot held at 135*F or above. Per operator beans were cooked earlier today less than 2hours prior. Operator was instructed to reheat pot of beans to 165*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed package of raw meat stored in hand sink at internal temperature of 61*F. Per operator, package of meat is thawing. Discussed to use adequate thawing methods, place package under refrigeration or under cold running water at prep sink. Operator proceeded to remove package and place under refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handle at faucet missing to properly fill three compartment sink. Ensure to repair plumbing and maintain as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd consecutive violation: Discussed with operator at least one person in charge shall have a valid Certified Food Protection Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Verified several Food Handler Certificates at time of inspection but, no Certified Food Protection Manager. Discussed with Manager to ensure that a valid Certified Food Protection Manager is present by next routine inspection. An employee with a valid Certified Food Protection Manager shall be present during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed internal temperature of 51*F for salsa bar food items including: Guacamole salsa, green salsa and red salsa. Discussed with Operator TCS food items shall be maintained at 41*F or below. Operator voluntarily discarded salsa at time of inspection. This was corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa bar refrigeration not holding TCS food items at 41*F and refrigerated food items are at 50*F, ensure to repair replace unit to maintain food items at 41*F or below. There was additional refrigeration available including : Prep-refrigeration units and walk-in refrigeration unit at 41*F or below. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee drink at prep station preparing rolled tacos and drink alonf half wall by grill. Employee drinks are to be stored in an assigned break area. Drinks were removed from food prep areas.

Inspector's notes

Observed shredded beef being used to make rolled tacos at prep table across from three compartment sink at 55*F. Food had been left out while employee went on break. Shredded beef was placed in walk in cooler to cool to 41*F. Advised person in charge that food should be out for limited times to reduce risk of increasing in temperature above 41*F. Observed cooked nd cooled shrimp at prep refrigerator by grill at 48*F, shrimp was embargoed and discarded. Advised manager to place shrimp on ice to assist in keeping cold. Observed raw beef and chicken in small prep table by grill at 44-45*F. Items were placed back in walk in cooler to rapidly cool. Advised manager to place in shorter containers to keep further from door. Corrective Action: Corrected at time of inspection.

Inspector's notes

Onserved sanitizer bucket for grill line with 0 ppm chlorine based sanitizer. Sanitizer to be 100 ppm

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed crate of tomatillos stored directly on the floor underneath hand washing sink. Please ensure food products are stored in ways to prevent contamination from the premises, at least 6 inches off of the ground. Employee moved tomatillos to stainless steel table nearby to correct during the inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed wiping cloth sanitizer bucket with ppm over 200. Employee was asked to remake sanitizer bucket with 50-100ppm at the time of inspection. Ensure sanitizer buckets have 50-100ppm of chlorine solution. PRIORITY VIOLATION-7-202.12, P: Conditions of Use Observed a spray bottle of pure bleach under the 3 compartment sink without proper labeling. Employee was asked to label bottle at the time of inspection. Ensure that all chemicals are properly labeled. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 the cook grab ready to eat (RTE) cooked shredded beef with their bare hands while assembling rolled tacos. Employee was directed to wash hands and don gloves at time of inspection before resuming food service. Beef was recommended for discard, see embargo form. Discussed glove usage with RTE foods with the person in charge (PIC). 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. --All time/temperature control for safety (TCS) items at the salsa bar measured internal temperatures between 46°F-58°F. Thermometer was calibrated on site. These items included house made salsas and cooked carrots, peppers, and onions. Per PIC, these items are made fresh each morning and then placed in the unit for the day. Items today were put in the unit about about 6 hours prior to inspection and were recommended for discard, see embargo form. Reviewed cooling requirements and procedures with the PIC to ensure foods are cooled within the proper time frames. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises --Observed a large bag of onions being stored on the floor of the ice machine/chemical room. PIC moved these items onto the shelf away from the chemicals. Discussed keeping all food items 6 inches above the floor. Correct By: Corrected At Time Of Inspection